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Pol Sambol (Sri Lankan Coconut Relish)

Sri Lankan · Side · Easy

Pol Sambol (Sri Lankan Coconut Relish)

Total
15 min
Prep
15 min
Serves
6
Calories
100
Jump to recipe

Fresh coconut, red onion and lime make a bright, chili-flecked Sri Lankan relish to spoon beside rice, curry or warm roti.

Rubbing the chili and onion into the coconut gives Pol Sambol (Sri Lankan Coconut Relish) its even orange color and lively bite. The lime should sharpen every mouthful without drowning the coconut's sweetness.

Fresh grated coconut gives the juiciest texture. This version leaves out dried fish, so the relish can accompany a vegetable meal; mince the onion finely enough that no single piece takes over a spoonful.

FreshSpicyTangyNo Cook15 MinuteVeganVegetarianGluten-freeDairy-freeNut-freeEgg-freeLow-carbPaleo

Method

  1. Pound the red onion, red pepper flakes, paprika and salt in a mortar until the onion releases juice and the mixture looks moist.

  2. Add the shredded coconut in handfuls, pounding and turning until evenly flecked orange. A bowl and the back of a sturdy spoon also work.

  3. Fold in the lime juice and rub the mixture together with a spoon. Taste for a bright balance of coconut, chili and salt, then transfer to a small serving bowl.

Forkue tips

  • For dried unsweetened coconut, moisten 1 1/2 cups with 1/4 cup hot water and let it soften before mixing; fresh coconut gives a fuller texture.

Storing and reheating

Refrigerate in a covered container for up to 2 days. Stir before serving and add a fresh squeeze of lime if the flavor has dulled; the onion grows stronger as it sits.

Kitchen gear

Mortar and pestleTop picks on Amazon
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Nutrition per serving, estimated

100Calories
1gProtein
5gCarbs
9gFat

Image: AI-generated picture of the finished dish, made by Forkue. Yours will look like home cooking.

Pol Sambol (Sri Lankan Coconut Relish): FAQ

Does pol sambol contain fish?

Some versions include Maldive fish. This one does not, so it is suitable for a vegan meal while keeping the coconut, chili and lime base.

What should I eat with pol sambol?

Spoon it beside rice and curry, coconut milk rice or roti. Its sharpness is especially useful beside creamy lentils and rich meat curries.

How do I store and reheat Pol Sambol (Sri Lankan Coconut Relish)?

Refrigerate in a covered container for up to 2 days. Stir before serving and add a fresh squeeze of lime if the flavor has dulled; the onion grows stronger as it sits.

How long does Pol Sambol (Sri Lankan Coconut Relish) take?

About 15 min in total: 15 min prep and 0 min cooking.

What do I need to make Pol Sambol (Sri Lankan Coconut Relish)?

The key ingredients are shredded coconut, red onion, red pepper flakes, paprika and lime juice, plus pantry basics.

Any tips for Pol Sambol (Sri Lankan Coconut Relish)?

For dried unsweetened coconut, moisten 1 1/2 cups with 1/4 cup hot water and let it soften before mixing; fresh coconut gives a fuller texture.

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