- Preparation time
- 10 mins
- 3 people
- Meal course
- Side Dish
- Posted by
- Posted on
- November 16, 2017
About Pol Sambol:
Coconut is one of the main agricultural crops in Sri Lankan. Hence coconut is used generously in Sri Lankan cuisine along with local spices. Almost all the Sri Lankan curries are made with coconut milk and coconut oil. Event sweets are not exceptions in this list. Believe me, no one in this world can relish coconut like Sri Lankans.
Pol Sambol or Coconut Sambol is a staple dish in Sri Lanka. This is a simple salad made with grated coconut, shallots, red chillies, lemon juice and salt. Traditionally this is prepared with mortar and pestle. Pol Sambol is usually served with bread, roti, rice, pittu, hopper, string hoppers and even with dosa too.
- For pol roti please see the same recipe on the blog.
- You can also add powdered Maldive dried tuna or fish to the same recipe If you are a non-vegetarian or pescatarian.
- The ingredients can also be sautéed with little coconut oil for a minute or two before blending. It would enhance the flavour.
- Add the grated coconut to a bowl along with finely chopped shallots and curry leaves.
- Add lime juice and salt to it.
- Blend the chillies to a fine paste and add it to the bowl.
- Blend all the ingredients by hand together until the grated coconut turns red.
- Serve it with Roti or Bread.