Sri Lankan Pol Sambol – Coconut Sambol
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| Serves | 4 |
| Prep time | 10 minutes |
| Dietary | Gluten Free, Vegan, Vegetarian |
| Meal type | Appetizer, Condiment, Side Dish |
| Misc | Pre-preparable, Serve Cold |
| Occasion | Barbecue, Casual Party |
| Region | Asian |
| By author | Karen Burns-Booth |
An authentic recipe for Sri Lankan Pol Sambol - Coconut Sambol as shown by a lady who cooked in a traditional clay pot jungle restaurant in Sri Lanka.
Ingredients
- half a fresh coconut, flesh only, save the coconut water (grated)
- 1 fresh red chilli (very finely diced, including seeds)
- half a red onion (peeled and finely diced)
- 1/2 teaspoon salt
- fresh lime juice (about 2 tablespoons)
Optional
- 1 teaspoon Maldive fish
Note
An authentic recipe for Sri Lankan Pol Sambol - Coconut Sambol as shown by a lady who cooked in a traditional clay pot jungle restaurant in Sri Lanka.
Directions
| Step 1 | Place the salt and chilli into a large pestle and mortar and grind together until a paste. |
| Step 2 | Add the grated coconut to the salt and chilli mixture in a separate bowl, then add the diced red onion and mix well. |
| Step 3 | Add lime juice to the sambol until you have a wet but stiff mixture. |
| Step 4 | Serve in a serving bowl with curries, hoppers or Pol Roti, coconut flat breads. |
| Step 5 | NB: In Sri Lanka, some recipes call for Maldive Fish, small dried fish or sometimes a dried fish paste, you can add this for a non vegetarian option; add the fish to the salt and chilli mixture and pound until it is a smooth paste before adding it to the grated coconut and proceed as above. |
