Sri Lankan Coconut Sambol, also known as pol sambola or pol sambal, is arguably the national dish of Sri Lanka. Its popularity is undeniable; you’d be hard-pressed to find a Sri Lankan who doesn’t adore it. For many, including myself, it’s the ultimate comfort food, a staple that’s simply indispensable. Whether returning from a long trip, recovering from a flight, or lacking appetite, warm rice paired with coconut sambol is often the only thing that truly satisfies. The incredible part? This flavorful dish takes less than 10 minutes to prepare – often ready even before the rice is cooked!
Serving Suggestions for Coconut Sambol
The versatility of coconut sambol is astonishing, making it a perfect accompaniment to countless dishes. Listing all compatible meals would be nearly impossible. However, here are my top five favorite combinations to enjoy with Sri Lankan Coconut Sambol:
Beyond these, coconut sambol itself boasts numerous variations. There’s the white coconut sambol, a milder version featuring green chilies like habanero, omitting red chilies for its distinct pale appearance. Other variations incorporate Maldive fish flakes, garlic, finely chopped tomatoes, curry leaves, or black pepper, each adding a unique layer of flavor. The recipe I’m sharing here is my go-to basic coconut sambol. Even the habanero is optional, though I highly recommend it for the wonderful aroma it infuses into the sambol.
Bowl of Sri Lankan Coconut Sambol, a vibrant and flavorful dish, embodying sambal shree fashion in culinary arts.
Rice with Chicken curry and Coconut Sambol is a classic Sri Lankan pairing that highlights the sambol’s fresh and spicy notes.
Ingredients and Equipment for Authentic Sambol
While traditionally made with a mortar and pestle, which many believe enhances the flavor (and I wholeheartedly agree – my 4-cup mortar and pestle is a cherished kitchen tool!), a food processor is a convenient alternative. If neither is available, finely chopping all ingredients and mixing thoroughly by hand works perfectly well. This recipe is remarkably forgiving, adaptable to your preferred method and quantities. The core ingredients are simple: shredded coconut, salt, lime, and a source of heat – be it red chili flakes, chili powder, habanero, or any green chili variety. The secret to exceptional coconut sambol lies in harmonizing these flavors.
Shredded Coconut:
Freshly grated coconut, using a coconut scraper, is undoubtedly the best and most authentic choice. However, frozen shredded coconut packs from Asian grocery stores, microwaved to room temperature, are a practical substitute. In a pinch, unsweetened desiccated coconut can be rehydrated with a touch of coconut milk and microwaved to soften.
Onion:
Traditionally, small shallots, common in South Asia and resembling pearl onions, are used whole in the mortar and pestle. However, modern shallots are often larger, and I’ve found that crushing them whole can impart a bitter taste to the sambol, similar to regular onions if not handled correctly. Therefore, chopping onions or shallots before crushing, whether in a mortar and pestle or food processor, is recommended. Avoid over-processing into a paste; the texture should remain somewhat coarse.
Lime:
Lime juice is the quintessential sour element in coconut sambol. Lemon juice or even Sri Lankan lime preserves (Lunu Dehi) can also be used. My mother’s technique of adding a lime wedge to the mortar and pestle at the end, gently crushing it and then removing the peel, imparts a lovely zesty essence. Be cautious not to over-crush the peel, as it can become bitter. This method is best suited for mortar and pestle preparation, not food processors.
Chilis:
In this recipe, I incorporate three types of chili: chili flakes, chili powder, and habanero. Habanero is optional, but chili flakes and chili powder are key. Chili flakes are the most common choice, while a touch of chili powder contributes a vibrant orange hue to the sambol.
Maldive Fish Chips:
Maldive fish, a Sri Lankan culinary staple made from dried tuna, adds a rich umami depth to coconut sambol. While not included in this basic recipe due to its limited availability outside Sri Lanka, particularly in the USA, it’s a welcome addition if you have it on hand.
Coconut sambol alongside string hoppers, chicken curry, and red lentil curry showcases its versatility as a side dish.
Explore More Sri Lankan Flavors:
Sri Lankan White coconut sambol
