Sri Lankan Pol Sambol (Fresh Coconut Chili Relish)

About This Recipe

Sri Lankan Pol Sambol is a real, traditional Sri Lankan dish, known as Fresh Coconut Chili Relish. Freshly grated coconut pounded with chili, onion, lime and dried fish flakes into a vibrant, spicy relish, essential at every Sri Lankan meal.\n\nPol sambol is a foundational Sri Lankan condiment, its name combining 'pol' (coconut) with 'sambol' (relish), traditionally pounded using a mortar and pestle to release the coconut's oils and blend it thoroughly with chili and lime.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Sri Lankan home cooking, not a generic stand-in for a search term.

Ingredients

Serves 6

• 1fresh coconut, grated (or 2 cups unsweetened desiccated coconut, moistened)
• 3red chilies(or 2 tbsp chili flakes)
• 0.5red onion(finely chopped)
• 2 tbspdried Maldive fish flakes or dried shrimp(optional)
• 2 tbsplime juice
• 1 tspfine sea salt(to taste)

Instructions

1. 1

   Prep the coconut

   If using desiccated coconut, moisten it with a little warm water to rehydrate slightly.

2. 2

   Pound the chilies

   Pound the chilies and salt together in a mortar and pestle, or pulse briefly in a food processor, until roughly crushed.

3. 3

   Add coconut

   Add the grated coconut and continue pounding or pulsing until the mixture is well combined and the coconut releases some of its oil, turning slightly moist and clumpy.

4. 4

   Add remaining ingredients

   Mix in the chopped onion and dried fish flakes if using.

5. 5

   Finish with lime

   Stir in lime juice, adjusting to taste.

6. 6

   Serve

   Serve immediately as a side relish alongside rice and curry, or with hoppers and roti.

Variations

• •

  A version without dried fish makes an easy vegetarian or vegan pol sambol.

• •

  Some households add a pinch of Maldive fish powder for extra umami depth.

• •

  Adjust the amount of chili to taste for a milder or spicier version.

Storage

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.

Frequently Asked Questions