Creamy, spicy, and tangy- the famous Sri Lankan pol sambol is one flavorful accompaniment you’ve got to try making!
When you think of Sri Lankan cuisine, it is all about bold, big flavors. From the curries and stews to the accompaniments and sides- they are all equipped to take your taste buds on a ride. The famous Sri Lankan pol sambol, in specific, is just that. This accompaniment takes a matter of minutes to make and makes a regular appearance on any Sri Lankan feast you might come across.
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With its zing of flavors, the pol sambol has the power to transform your meal into something that’s lip-smacking delicious. Tempted enough to give this coconut relish a shot? Here’s all you need to know about the recipe before you do.
Ingredients For the Recipe
You’ll need just a handful of ingredients to make the pol sambol.
For the Pol Sambol:
- Coconut (grated): ½ cup
- Red dried chili peppers: 5-6
- Salt: ½ tsp
- Sugar: 1 tsp
- Red onion (finely chopped): 1
- Maldive fish chips (optional): 1 tbsp
- Lemon juice: 2 tbsps
Kitchen Tools Needed
How to Make the Pol Sambol
Got all your ingredients and tools ready? Here’s the step-by-step process you need to follow to make the pol sambol.
In a mortar and pestle, grind the dried red chilies along with the salt and sugar into a fine paste. Make sure none of the chili seeds are visible in the paste.
Next, add the Maldive fish chips and grind a little more. This step is completely optional.
Next, add the coconut and combine it with the paste. The coconut should absorb the flavors of the ingredients and the color of the chili paste.
Add the diced onions finally and grind them into the paste.
Add the lemon juice and mix and serve.
Alternatively, you can blend everything together in a food processor.
Serve it as a side to your main course.
Frequently Asked Questions
Grated fresh coconut is highly recommended as opposed to desiccated coconut, and that’s simply because the latter contains more moisture and flavor. You can use desiccated coconut too, but you might need to add a bit of coconut milk to lend it some moisture and make it creamier. 
Since the pol sambol contains raw ingredients, it is best to refrigerate it if you’re planning to consume it later. Simply transfer it to an airtight container and refrigerate it- it should stay good in there for up to 10 days.
This Sri Lankan condiment is freezer friendly too and can last for months. Just remember to use a freezer-safe container to prevent freezer burn, and allow it to thaw completely before you serve it. 
Red onion is typically the best choice to make the pol sambol. You could use chopped red onion, as the recipe calls for, or tiny shallots. The onion is what lends this coconut relish that little pungent flavor, which complements the spice perfectly.
The classic pol sambol recipe is simple, and that is exactly what helps the flavors of the hero ingredients shine through. However, if you want to add some additional layer of complexity to it in terms of flavor, you can add some chopped tomatoes into it too.
And if you want your pol sambol to be extra pungent, you can add some garlic into the mixture as well. Prefer more of a spicy kick? You can add green chili or some whole peppercorns to the mixture. 
Tips to Make the Pol Sambol
Think you’re ready to try out this delicious accompaniment? You might want to keep these little tips and tricks in mind to make sure you nail the recipe.
- The traditional way to make pol sambol is to use mortar and pestle. However, if you don’t have it, you can still make do by using a food processor. Just make sure you don’t process the mixture too much- it should still have that grainy texture to it.
- If you’re using the mortar and pestle to grind the mixture, make sure you do it in smaller batches so that it is uniformly ground.
- The Maldive fish chips lend the sambol a nice umami flavor that can really take the pol sambol up a notch. However, if you don’t have it or are just looking to stick to a vegan version of the recipe, you could totally skip it too.
- Got some leftover pol sambol that you want to put to use? You can spread the mixture on some roti or slices of bread as a spread, or even serve it as a spicy and flavorful dip for any of your fried food preparations.
- To lend the pol sambol its lovely orangish color, you can add a teaspoon of red chilly powder into the mixture.
- If your pol sambol seems too dry, which can particularly happen when you get it out after a day or two of refrigeration, you can add some coconut milk to the mixture to get it to the right consistency.
- You could also swap the sugar in the recipe for some jaggery- it will help balance out the spiciness wonderfully.
- Don’t forget to garnish this coconut-y accompaniment with some tempered curry leaves on the top, right before you serve. And if you want a bit of texture, you can also add some mustard seeds to the tempering.
Serving Ideas & Suggestions
The famous pol sambol tastes great when paired with anything from bread to rice- it is a pretty versatile accompaniment that way. You can also team it up with some pol roti, which is a famous Sri Lankan coconut roti, or serve it with some string hoppers and paratha as a part of a typical Sri Lankan meal that you’re whipping up.
The pol sambol can also be a great way to jazz up your simple meal of chicken curry or some hot and spicy lemon rice or some fried rice.
And if you loved trying this delicious accompaniment, you might also want to try your hand at some South Indian chutneys.
Pol Sambol : Sri Lankan Coconut Relish
Ingredients
- ½ cup Coconut (grated)
- 5-6 pcs Red dried chili peppers
- ½ tsp Salt
- 1 tsp Sugar
- 1 pc Red onion (finely chopped)
- 1 tsp Maldives fish chips (optional)
- 2 tsp Lemon juice
Instructions
- In a mortar and pestle, grind the dried red chilies along with the salt and sugar into a fine paste. Make sure none of the chili seeds are visible in the paste.5-6 pcs Red dried chili peppers, ½ tsp Salt, 1 tsp Sugar
- Next add the Maldives fish chips and grind a little more. This step is completely optional.1 tsp Maldives fish chips
- Next, add the coconut and combine with the paste. The coconut should absorb the flavors of the ingredients and the color of the chili paste.½ cup Coconut
- Add the diced onions finally and grind them into the paste.1 pc Red onion
- Add the lemon juice and mix and serve.2 tsp Lemon juice
- Alternatively, you can blend everything together in a food processor.
- Serve it as a side side to your main course.
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