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Sri Lankan Pol Sambol
A vibrant red coconut sambol with chilli, onion and lime — the relish that goes with every Sri Lankan meal.
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10 minPrep🔥
—Cook🍽️
4Serves📊
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Ingredients
- 2 cups fresh grated coconut (or unsweetened desiccated, soaked in water)
- 1 small onion, finely chopped
- 3 dried red chillies, ground
- 1 tsp Maldive fish flakes (optional)
- Juice of 1 lime
- Salt
Instructions
- Mix the coconut with chilli powder until evenly red.
- Add the onion, Maldive fish, lime juice and salt.
- Squeeze with hands or pulse briefly in a processor — should be vibrant red and slightly damp.
- Adjust salt and lime.
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Tara’s tips
- Fresh grated coconut is best — rehydrate dried coconut if needed.
- Adjust chilli to your heat preference.
Serving suggestions
- Tiny mound on the side of any Sri Lankan plate.
Storage & reheating
Keeps a day fresh; freezes well.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
What is Maldive fish?
Dried tuna flakes — gives a savoury depth; find at Sri Lankan shops or omit.
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