Coconut sambol or pol sambol as it is called in Sri Lanka is one of the easiest dish you can make without fire. It is traditionally made using pestle and mortar. But we can also make them in a food processor/mixer-grinder. Fresh coconut is used for this dish but we can alternatively use moistened desiccated coconut in case fresh ones are not available. Shallots give great flavor but it can be also replaced with large onions. This dish is served with traditionally made flatbread coconut roti(pol roti), string hoppers, or with rice.
Pol sambol is very similar to the Kerala style thenga chammathi except for the fact that it does not include lemon juice.
- Coconut - 1 cup
- Shallots - 5-6 nos.
- Garlic - 3 cloves
- Lemon juice - 1 teaspoon
- Dried whole red chilies - 3 or according to your spice level
- Curry leaves - 1 sprig
- Salt - to taste
- Take shallots, garlic, dried red chilies, curry leaves and pepper powder in a mixer grinder and pulse for couple of seconds.
- Add grated coconut and salt and pulse again to combine everything together.
- Squeeze in lemon juice and mix thoroughly. Coconut sambol is ready to serve.
|Pol sambol served with Pol roti and tea|
I made this dish as part of the Shhh Cooking Secretly challenge. Narmada from Nams Corner suggested Sri Lankan theme for the month of Aug and Seema was my partner. Seema made a delicious eggplant pickle with mustard and vinegar. Do check her blog for a wide variety of cuisine. I am waiting to try her aval kesari.
This is one condiment that I would really like to try. Sounds very delicious with coconut and spices.ReplyDelete
a quick condiment for those breakfast / snack pangs - sure to try this Pol sambol soon! - KalyaniReplyDelete
This sound and looks an amazing condiment to serve with rice as well as rotis!ReplyDelete
Now Pol Sambol sounds so very flavourful. This is one yummy condiment I can make everyday.ReplyDelete
Really an easy and quick recipe to put together. It sounds yummy and would go so well with dosai, Appam and Adai.ReplyDelete
Pol Sambol is a favourite condiment at our place. Like you said, it's super flavourful and goes well with several things. You have nailed the recipe - it looks so perfectly made. 🙂ReplyDelete
That sounds delicious and so easy to make, best as a travel condiment tooReplyDelete
This really feels like our chammanthi... Always yum and delicious especially with rice or kanji...ReplyDelete
I love the similarity between the Kerala and Sri lankan cuisine here. Pol Sambol looks amazing.ReplyDelete
Pol Sambol, I have tried it, super nice dish. It tastes amazing and makes a good condiment with so many dishes.ReplyDelete
This is one of our favorite with appam. It goes well with roti, idiyappam as well. So simple and easy to make too.ReplyDelete
Loved it. It's been long since I had it.. reminds me of old days..ReplyDelete