Sri Lankan · side
Pol Sambol A fresh, spicy Sri Lankan coconut relish made from grated coconut, shallots or onion, chilli, lime and salt. It is served as a bright, hot accompaniment to rice, curries, flatbreads and hoppers.
total 15 min
prep 15 min
servings 4 Keep this recipe Add a copy of Pol Sambol to your Saucepan library.
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Back to 4 servings 1.5 cups fresh grated coconut, about one medium coconut; frozen grated coconut, thawed, also works 6 small shallots, or 1 small red onion; finely chopped 1 green chili, finely chopped; more for extra heat 1 medium tomato, optional; finely chopped 1 clove garlic, minced; optional 1 teaspoon ground black pepper 1 tablespoon red chili powder, or 1 teaspoon red chili flakes; adjust to taste 1 teaspoon paprika, optional; for deeper red color 2 tablespoons lime juice, lemon juice can be substituted; adjust to taste 0.5 teaspoon salt, or to taste 2 teaspoons dried Maldive fish flakes, optional; for savory depth
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1 Step 1: Peel and finely chop the shallots, garlic and green chili, and finely chop the tomato if using. Keep the pieces small so the coconut stays prominent.2 Step 2: Combine the coconut, shallots, chili, tomato, garlic, black pepper, chili powder, paprika and Maldive fish in a large bowl.3 Step 3: Add the lime juice and salt, then mix well with your hands or a spoon, massaging the mixture so the flavors blend and the coconut softens slightly.4 Step 4: Taste and adjust with more salt, lime juice or chili until it is hot, sour and a little savory. For a more traditional texture, pound the shallots, chili and garlic in a mortar first, then mix in the coconut.5 Step 5: Rest for a few minutes so the flavors come together, then serve. Keep any leftovers refrigerated and eat within a day or two.getsaucepan.com/r/9507a070-7253-5780-9164-0d85329ddf3e
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