🇱🇰 Sri Lanka recipe
Pol Sambol
Pol sambol (coconut sambol) is the most essential condiment on the Sri Lankan table. It appears at every meal — breakfast, lunch, and dinner — and no plate of rice and curry, hoppers, or string hoppers is complete without it. Freshly scraped coconut is mixed with red onion, fiery chili, tangy lime juice, and umami-rich Maldive fish, then pounded together. The result is a vibrant, textured relish that hits every flavor note: spicy, sour, salty, and sweet.
Prep15 mins
Cook0 mins
Serves4
Difficultyeasy
Ingredients
- 200g freshly grated coconut (or desiccated coconut, briefly rehydrated with 2 tablespoons warm water)
- 1 medium red onion, finely chopped
- 2 tablespoons chili flakes (Sri Lankan or Korean chili flakes)
- 1 teaspoon chili powder
- 2 tablespoons dried Maldive fish flakes (umbalakada), pounded
- 2 tablespoons fresh lime juice (about 1-2 limes)
- 1 teaspoon salt, or to taste
- 1 small tomato, finely diced (optional)
- Pinch of sugar (optional)
Method
6 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 185
- Protein
- 5 g
- Carbs
- 8 g
- Fat
- 16 g
