Pol Sambol

Pol Sambol is a vivid, fiery coconut relish with sharp onion, fresh chilli heat, and bright lime. It is intensely savoury and refreshing at once, adding texture and punch to almost any meal.

Nutrition · per serving

180kcal

3.5gProtein

9gCarbs

16gFat

4gFiber

2 servings

Ingredients

7 items

Pol sambol

fresh grated coconut120 g

red onion, very finely sliced60 g

fresh red chilli, finely sliced1 small (10 g)

lime juice20 ml

sea salt1/2 tsp (3 g)

black pepper1/8 tsp (0.3 g)

Maldive fish flakes (optional)10 g

Tips

•For the best texture, use freshly grated coconut rather than desiccated coconut.
•If you need a milder sambol, remove the chilli seeds before slicing.
•For a stricter paleo version, omit the Maldive fish if you prefer a fully plant-based condiment, though traditional versions often include it.
•Pol Sambol is best eaten fresh on the day it is made.

Steps

1
Prepare everything before mixing: grate the coconut if needed, slice the red onion as finely as possible, and finely slice the chilli. Fine cutting is important here because Pol Sambol should eat as a cohesive relish rather than a chunky salad.
120 g fresh grated coconut60 g red onion, very finely sliced1 small (10 g) fresh red chilli, finely sliced
2
Place the grated coconut, red onion, chilli, lime juice, sea salt, black pepper, and the Maldive fish flakes if using into a bowl or mortar. Mix thoroughly with your fingers or pound gently with a pestle for 1-2 minutes until the onion softens slightly and the coconut turns evenly seasoned and lightly pink from the chilli. Do not over-pound; you want it fluffy, not pasty.
120 g fresh grated coconut60 g red onion, very finely sliced1 small (10 g) fresh red chilli, finely sliced20 ml lime juice1/2 tsp (3 g) sea salt1/8 tsp (0.3 g) black pepper10 g Maldive fish flakes (optional)
3
Taste and adjust. Add a little more lime for brightness or a pinch more salt if needed. The finished sambol should be punchy, salty, hot, and fresh, with the coconut still distinct.
4
Serve immediately, or let it stand for 5 minutes to allow the flavours to meld slightly. Spoon alongside grilled meat, fish, eggs, cassava, sweet potato, or leafy greens.

Origin & History

Pol Sambol is one of Sri Lanka's most iconic everyday condiments, traditionally made by grinding coconut with chilli, onion, lime, and salt. It is commonly served with rice, hoppers, string hoppers, and many village-style meals. The optional use of Maldive fish reflects long-standing coastal and island pantry traditions in Sri Lankan cooking.

srilankan coconut paleo condiment quick beginner spicy

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Steps

Prepare everything before mixing: grate the coconut if needed, slice the red onion as finely as possible, and finely slice the chilli. Fine cutting is important here because Pol Sambol should eat as a cohesive relish rather than a chunky salad.

120 g fresh grated coconut60 g red onion, very finely sliced1 small (10 g) fresh red chilli, finely sliced

Place the grated coconut, red onion, chilli, lime juice, sea salt, black pepper, and the Maldive fish flakes if using into a bowl or mortar. Mix thoroughly with your fingers or pound gently with a pestle for 1-2 minutes until the onion softens slightly and the coconut turns evenly seasoned and lightly pink from the chilli. Do not over-pound; you want it fluffy, not pasty.

120 g fresh grated coconut60 g red onion, very finely sliced1 small (10 g) fresh red chilli, finely sliced20 ml lime juice1/2 tsp (3 g) sea salt1/8 tsp (0.3 g) black pepper10 g Maldive fish flakes (optional)

Taste and adjust. Add a little more lime for brightness or a pinch more salt if needed. The finished sambol should be punchy, salty, hot, and fresh, with the coconut still distinct.

Serve immediately, or let it stand for 5 minutes to allow the flavours to meld slightly. Spoon alongside grilled meat, fish, eggs, cassava, sweet potato, or leafy greens.

Origin & History