• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
International Cuisine
  • Home
  • About Us
    • Privacy Policy
  • Journey by Country
  • Recipes
  • Travel
  • My Cookbook
  • Exploring the world through food
menu icon
go to homepage
  • Home
  • About Us
    • Privacy Policy
  • Journey by Country
  • Recipes
  • Travel
  • My Cookbook
  • Exploring the world through food
  • Connect with us

    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Home
    • About Us
      • Privacy Policy
    • Journey by Country
    • Recipes
    • Travel
    • My Cookbook
    • Exploring the world through food
  • Connect with us

    • Instagram
    • Pinterest
  • ×

    Home » Sri Lanka

    Sri Lankan Pol Sambol (Coconut Relish )

    June 11, 2020 By Darlene at International Cuisine

    • Facebook
    • Twitter
    Jump to Recipe  ↓ Print Recipe  ❒
    A bowl full of pol sambol with coconut, lime, shallot and red chilies as the ingredients.

    Sri Lankan pol sambol is a coconut relish that is served with just about everything there.  I love everything about this and it is very tasty on its own.  This hits every note on the palate, sweetness from the coconut, sour from the lime, heat from the red chilies,  umami from the shallots and Maldive fish.  Trust me, you will absolutely love this!

     

    A bowl full of pol sambol with coconut, lime, shallot and red chilies as the ingredients.

    Coconuts are an abundant ingredient and used in most Sri Lankan dishes in one form or another.  You must use fresh grated coconut for this recipe to appreciate it. I love any opportunity to use my Mbuzi (goat) that I purchased on my trip to Zanzibar which is how they grate coconut there.  If you don't have one, you can get a coconut grater here.

    This dish is also made with an ingredient called (umbalakada)  Maldive fish.  This is a dried and cured skip jack tuna that adds a wonderful umami flavor.  Vegetarians do not add this ingredient and it is still delicious without it, however, if you can get your hands on it, you should. It is sold in either flakes or chips.

    When you make this recipe let your taste buds guide you along the way, add a little more heat, or lime or salt etc. to make that perfect balance to please your palate.

    Did you know that Sri Lanka grows many varieties of coconuts?  They are the fifth largest producer of coconuts in the world.  One variety is called the King coconut locally called (thambili) are a bright orange variety known for its sweetness.  The sweet coconut water is a favorite thirst quencher on a hot Sri Lankan day.

    If you would like to learn more about the island known as "the teardrop of India", be sure to check out "Our Journey to Sri Lanka".  There you will find recipes to serve alongside your Sri Lankan pol sambol  like Sri Lankan prawn curry.

    Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

    Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

    A bowl full of pol sambol with coconut, lime, shallot and red chilies as the ingredients.
    Print Pin
    5 from 2 votes

    Sri Lankan Pol Sambol

    A side dish or relish perfect with Sri Lankan curries or on its own.
    Course Side Dish
    Cuisine Sri Lankan
    Prep Time 15 minutes
    Total Time 15 minutes
    Servings 4
    Calories 79kcal
    Author Darlene at International Cuisine

    Ingredients

    • 1 coconut grated
    • 5 dried chilies
    • 6 small shallots
    • 2 limes juice of
    • 1 teaspoon Maldive fish
    • salt

    Instructions

    • Using a mortar and pestle make a paste with the dried chilies and a pinch of salt
    • In a bowl, mix together the shallots, coconut, and chili paste.
    • Add the Maldive fish if using
    • Add the fresh lime juice
    • Add salt to taste
    • Mix everything together and taste, adjust as your palate dictates. The end result should be sweet, sour, savory, hot, and a heavenly bite.

    Nutrition

    Calories: 79kcal | Carbohydrates: 12g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Sodium: 8mg | Potassium: 211mg | Fiber: 3g | Sugar: 4g | Vitamin A: 182IU | Vitamin C: 13mg | Calcium: 25mg | Iron: 1mg

     

    More Sri Lanka

    • Sri Lankan Spiced Chickpeas (Kadala Thal Dala)
    • Sri Lankan Roasted Curry Powder
    • Sri Lankan Prawn Curry
    • Sri Lankan Watalappan (Creamy Coconut Custard)
    • Facebook
    • Twitter

    Filed Under: Recipes, Side Dish, Sri Lanka

    This Week's Recipes

    A bowl full of Ota Ika a Tongan Raw Fish salad made with coconut milk.

    Ota Ika A Tongan Raw Fish Salad

    a dish full of octopus in a creamy coconut and onion sauce.

    Lo’i Feke (Octopus in Cream Sauce)

    Two large glasses of Watermelon Otai garnished with lime wedges.

    ‘Otai (Tongan Watermelon Drink Recipe)

    Primary Sidebar

    Hello my name is Darlene and thank you for stopping by!

    I am cooking a meal from every country in the world. I do extensive research and choose a menu that I feel best represents the country and their cuisine. Of course that also includes the authentic, delicious recipes. Simply click on the link or the photo in the journey by country posts to get them. I also share important information about the country as well.

    More about me →


    Our Mission

    To promote cultural appreciation by cooking our way across the world, one nation at a time. To discover the struggles and joys that have influenced the people, to gain an appreciation of their land and traditions and to feel the hospitality that only sharing a meal can convey.

    Come join the journey, explore a new country each week and embark on a fantastic culinary adventure.

    Join the Journey It's Free!

    Sign up for my culinary, travel and cultural adventure delivered right to your inbox so you won't miss a thing.

    Footer

    ↑ back to top

    Privacy Policy

    Copyright © 2023 International Cuisine All rights Reserved