Pol sambol
පොල් සම්බෝල
Sri Lanka's fresh coconut relish: grated coconut pounded with chilli, shallot, lime and Maldive fish. Goes with everything.
Recipe by I Want Some Food · Reviewed by the editorial kitchen. Native name preserved: පොල් සම්බෝල.
- Prep
- 10 min
- Cook
- —
- Rest
- None
- Total
- 10 min
- Difficulty
- Very easy
- Spice
- Hot
- Cost
- Cheap nightUnder $8 USD · indicative, not a store price
About
Pol sambol is grated fresh coconut worked with red chilli flakes, finely sliced shallot, salt, lime juice and a little Maldive fish, a cured dried tuna that gives it a savoury backbone. Traditionally it is ground on a flat stone until the coconut takes on the colour of the chilli. A mortar or a few pulses in a food processor does the same. It takes ten minutes and no cooking. The result should be moist, bright orange-red, hot and sour, and the coconut should still have texture. Eat it with hoppers, rice and curry, bread, or string hoppers.
What you'll need
8 ingredients. Tap each one once it's out on the bench.
Ingredients
- Grated coconut, fresh or frozen, thawed200 g
- Chilli flakes, coarse red chilli flakes30 ml
- Shallot, very finely sliced; or half a red onion3
- Maldive fish, flakes, pounded fine15 ml
- Lime, juiced1
- Salt3.7 ml
- Black pepper, freshly ground1.2 ml
- Chilli powder, for colour (optional)2½ ml
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Pound the chilli flakes, shallot, Maldive fish, salt and pepper in a mortar to a coarse red paste, 2 to 3 minutes.
3 min
Step 2
Add the coconut a handful at a time, pounding and turning until it is evenly stained red and the mixture holds together when pressed. Do not grind it to a paste; you want texture.
5 min
Tip: In a food processor, 4 or 5 short pulses. Any more and it turns into coconut butter.
Step 3
Squeeze in the lime juice and mix with your fingers. Taste. It should be hot, salty and sour in that order. Adjust.
2 min
Step 4
Serve at room temperature. It is best within a few hours but keeps a day in the fridge.
Nutrition
Per serving · estimate
- Calories
- 133 kcal
- Protein
- 2.4 g
- Carbs
- 7.7 g
- Fat
- 11.1 g
- Saturated fat
- 10 g
- Fibre
- 3.6 g
- Sugar
- 3 g
- Sodium
- 283 mg
Calculated from canonical ingredient data (USDA FoodData Central averages and equivalent published tables). Estimates only.
Allergens
Informational only. Not a medical guarantee. Cross-contamination happens in real kitchens.
- Fish
- Pescatarian
- Gluten-free
- Dairy-free
- Nut-free
Adapt this recipe
The original recipe stays as it is. Personal versions are labelled. Serving changes are simple maths.
Adaptations · 0 / 15 used. Resets 13 November.
Substitutions
Maldive fish → A teaspoon of dried shrimp pounded fine, or leave it out
Dried shrimp gives a similar savoury depth. Without either it is still a good sambol.
Tips
- Grating your own coconut is worth it if you have the time; the sambol is juicier and sweeter.
- If using desiccated coconut, soak 150 g in 100 ml warm water for 15 minutes and squeeze lightly first.
History & culture
No Sri Lankan table is complete without a sambol, and pol sambol is the most common one. It is breakfast with bread and butter, a side at lunch with rice and dhal, and the automatic companion to hoppers. Every household has a preferred ratio of chilli to coconut, and the fresh coconut is grated that morning.
Coconut relishes are as old as cooking on the island; the name sambol shares a root with Malay sambal, which came with Malay soldiers and traders under Dutch rule. Maldive fish arrived through centuries of trade with the Maldives and became the standard umami seasoning of the Sri Lankan kitchen.
Traditional — Frozen grated coconut is the normal substitute abroad and works well. Desiccated coconut soaked in warm water is a further step down. Leave out the Maldive fish for a vegan version, which is also common.
Provenance: Editorial adaptation.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips.
How long does Pol sambol take?
10 min all in — 10 min prep. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 6 people. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Very easy.
How spicy is it?
Hot.
What allergens should I watch?
This recipe is labelled for Fish. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Pescatarian, Gluten-free, Dairy-free, Nut-free.
6 more questionsFewer questions
What does it cost to cook?
Cheap night — about Under $8 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Mortar and pestle, Mixing bowl.
How much salt do I put in?
The recipe lists Salt at ¾ tsp.
What can I use instead?
Maldive fish → A teaspoon of dried shrimp pounded fine, or leave it out. Dried shrimp gives a similar savoury depth. Without either it is still a good sambol.
Any tips from this recipe?
Grating your own coconut is worth it if you have the time; the sambol is juicier and sweeter. If using desiccated coconut, soak 150 g in 100 ml warm water for 15 minutes and squeeze lightly first.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.
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