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Sri Lankan Pol Sambol
A bright coconut and chilli relish with lime and shallot — Sri Lanka's essential condiment.
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10 minPrep🔥
—Cook🍽️
6Serves📊
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Ingredients
- 2 cups freshly grated coconut (or rehydrated desiccated)
- 3 shallots, finely chopped
- 2 tbsp red chilli powder (or to taste)
- 1 tsp paprika (for colour)
- Juice of 2 limes
- 1/2 tsp salt
- 1 tsp Maldive fish flakes (optional)
Instructions
- Mix all ingredients in a bowl.
- Squeeze and mix with your hands until the coconut takes on the chilli colour.
- Rest 10 minutes.
- Adjust lime and salt.
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Tara’s tips
- Fresh coconut is best; rehydrate desiccated coconut with hot water and lime juice.
- Adjust the chilli — sri lankan pol sambol is fiery.
Serving suggestions
- Serve with hoppers, rice or anything.
Storage & reheating
Keeps 3 days.
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
No fish flakes?
Skip them for a vegan version.
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