Pol sambol

Pol sambol is a Sri Lankan condiment made from freshly grated coconut, dried red chilli, red onion, lime juice and salt, pounded or mixed into a loose, crumbly relish.

What it really is

Pol sambol is made by mixing freshly grated coconut with ground dried red chilli, finely sliced red onion, lime juice and salt. Some cooks add Maldive fish or dried fish, and some add a little chilli powder or Ceylon cinnamon, but the classic version is raw and uncooked. The coconut is usually scraped from a fresh nut, and the mixture is worked with the hands or pounded in a mortar until the oils are released and the texture is moist and crumbly.

It is a close relative of seeni sambol, which is made with caramelised onion and sugar rather than fresh coconut, and of lunu miris, a paste of red onion, chilli and salt. Pol sambol is eaten fresh and is not cooked, so it differs from coconut dishes that are fried or simmered in coconut milk.

How it's served

• Served at room temperature as a side with rice and curry, as part of a rice and curry meal.
• Often placed on the plate beside hoppers, string hoppers or roti at breakfast.
• Eaten in small spoonfuls alongside the main dishes, not as a main component.
• Typically made fresh and eaten the same day, as the coconut loses its flavour quickly.

How to write it on the menu

• Name the key ingredients: freshly grated coconut, dried red chilli, red onion and lime, and state that it is served raw.
• Mention if fish is added, as the Maldive fish version contains FISH.
• State the heat level, as the chilli quantity varies between kitchens.
• Note that it is made fresh on the day, as it does not keep well.