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Pol Sambol - Sri Lankan Coconut Sambol

Sheetal Bhatt
15 minutes
Prep Time
0 minutes
Cook Time
4 People
Read Instructions Save For Later

ABOUT Pol Sambol - Sri Lankan Coconut Sambol RECIPE

If given a choice I would term Pol Sambol as a dish that defines Sri Lanka. Simple, rustic and basic yet bursting with delightful flavours. Pol means coconut and Sambol is a chutney or salsa like condiment that accompanies Sri Lankan rice, curries and flat breadsEach meal we had in Sri Lanka was accompanied by this delish Sambol and a salad. Sambol is a condiment made using some very minimum ingredients and is usually not cooked. The Pol Sambol recipe I share was served with hoppers, pol roti, curry and rice... practically everything. It is a dish a Sri Lankan can put together from the ingredients fetched from their back yards. It is extremely basic and yet its presence elevates the entire meal.

Recipe Tags

  • Sri Lankan
  • Veg
  • Easy
  • Everyday
  • Blending
  • Accompaniment
  • Healthy

Ingredients Serving: 4

  1. 2 cups coconut, shredded
  2. 1 small onion, very finely chopped or minced
  3. 4 cloves garlic, minced (optional)
  4. 1 red chili, minced
  5. 2 teaspoons sugar, I used fine grain
  6. 1-2 teaspoons chili powder
  7. 1 teaspoon red chili flakes
  8. 2-3 teaspoons lemon juice
  9. 1 teaspoon pepper powder
  10. salt to taste


  1. In a large mixing bowl, bring all the ingredients together.
  2. Using your hands massage the mix well.
  3. Adjust the seasoning and spices as per your taste palate.
  4. It has to be hot, sour and a little sweet.
  5. Transfer to a serving bowl.
  6. Keep refrigerated and use in a day or two.
  7. Serve with rotis, dosa, pancakes, idli or anything you fancy.

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