Coconut Sambol

Side Dish | Spicy, Vegan, Easy | 15 mins

Pol sambol is a traditional coconut side dish known for its spicy kick, versatile nature, and simplicity. It holds a special place in my heart as it was the very first dish my mother taught me to prepare. Throughout my upbringing, it remained a steadfast staple in our household, seamlessly enhancing the flavors of countless meals my mother expertly prepared. This grated coconut-based delight can be effortlessly assembled in just about 15 minutes, elevating any main course with its unique flair. Even better, it’s a budget-friendly dish, costing less than $10 to make!

I have fond memories of my childhood when my mother used to craft pol sambol sandwiches for my sister and me to take to school. These delectable sandwiches featured toasted bread generously slathered with butter and a thick layer of pol sambol, creating a vibrant and enticing meal that piqued the curiosity of my entire class every time I brought it to school. Furthermore, pol sambol holds a place of honor on the table during Sri Lankan New Year celebrations. My personal favorite ritual was creating a towering plate filled with at least four bites of appetizers and a generous heap of pol sambol to commemorate the occasion.

Serving Size:

8 servings

Time:

15 mins

Difficulty:

Easy

Ingredients

1 coconut or 400g of grated frozen coconut
1 medium onion
2 green chili peppers
3 curry leaves
1 tbsp of maldives fish (optional)
1 lime
½ tbsp of cooking oil
1 tbsp of chili flakes
1 tbsp of chili powder
½ tsp of pepper
½ tsp of salt

Directions

If using a fresh coconut, scrap the coconut with the coconut scraper. If using frozen coconut, leave the packet out a few hours before cooking to let it thaw and become soft.
Slice the onions and chili peppers finely.
Heat the oil in the frying pan over medium-high heat. Once the oil is hot, add the onions and chili peppers.
Once fragrant, add the shredded coconut (if using frozen coconut, just add directly into the pan).
Mix in all the spices and adjust the amount of chili flakes and powder if you prefer it less spicy. Add the salt & pepper.
Once everything mixes and the sambol has become a vibrant orange color, remove the pan from heat.
Let the sambol cool and squeeze a whole lime into it.