Authentic Sri Lankan Pol Sambol: A Quick & Easy Recipe with Desiccated Coconut

Craving the vibrant, spicy, and tangy flavors of Sri Lanka? Look no further than Pol Sambol, a beloved traditional condiment that elevates any meal. This incredibly versatile dish is often served with rice, string hoppers, bread, or even just as a flavor burst on its own.

While traditionally made with fresh grated coconut, we're going to show you how to create an authentic and equally delicious Pol Sambol using the convenience of desiccated coconut. This means you can whip up this Sri Lankan staple anytime, anywhere, without the hassle of cracking open a fresh coconut!

At Gravity we're proud to bring you the finest Ceylon desiccated coconut, making it easier than ever to enjoy the true taste of Sri Lanka.

Pol Sambol with Peter Kuruvita

Why Use Desiccated Coconut for Pol Sambol?

Using desiccated coconut for Pol Sambol offers several advantages:

• Convenience: No need to painstakingly grate a fresh coconut.

• Availability: Desiccated coconut has a long shelf life, so you can always have the main ingredient on hand.

• Authentic Flavor: Our high-quality desiccated coconut rehydrates beautifully, providing the rich, natural coconut taste essential for a genuine Pol Sambol.

Sri Lankan Pol Sambol Recipe (Using Desiccated Coconut)

This recipe is simple, quick, and packed with flavor. Adjust the chili to your spice preference!

Yields: 2-3 servings Prep time: 10 minutes

Ingredients:

• 1 cup (approx. 75-80g) fine-grade desiccated coconut (from coconutoil.lk for best results!)

• 2-3 tbsp hot water (or just enough to rehydrate)

• 1-2 dried red chilies (or 1 tsp red chili powder, adjust to taste)

• 1/2 - 1 tsp red chili flakes (optional, for extra heat and texture)

• 1/2 small red onion, finely chopped or sliced very thin

• A few curry leaves (optional, but highly recommended for authentic flavor)

• 1/4 tsp black pepper powder

• 1/4 tsp salt (or to taste)

• 1-2 tbsp fresh lime juice (from about 1/2 - 1 lime, adjust to taste)

• A pinch of Maldive fish flakes (Umbalakada) (optional, for umami depth, common in Sri Lankan versions)

Equipment:

• Small mixing bowl

• Pestle and mortar (traditional method, for best texture) OR

• Small food processor (for a quicker, smoother version)

Instructions:

1. Rehydrate the Desiccated Coconut: Place the desiccated coconut in a small bowl. Add 2-3 tablespoons of hot water, starting with less and adding more if needed. Mix well. Let it sit for about 4-5 minutes until the coconut absorbs the water and becomes soft and moist, much like fresh grated coconut.

   • Tip: Don't add too much water; you want it moist, not soggy. The texture should resemble fresh, fluffy grated coconut.

2. Prepare the Spices (Pestle & Mortar Method - Recommended for Authenticity):

   • In a pestle and mortar, add the dried red chilies (if using whole), red chili flakes, black pepper, and salt. Pound until the chilies are crushed and the spices are well combined.

   • Add the chopped red onion and curry leaves (if using). Gently bruise them with the pestle, just enough to release their aromas, but don't over-pound into a paste.

3. Combine & Pound (Pestle & Mortar Method):

   • Add the rehydrated coconut and Maldive fish flakes (if using) to the mortar.

   • Using the pestle, gently pound and mix everything together. The goal is to bruise the coconut lightly and combine all the ingredients, rather than grinding it into a smooth paste. The unique texture of Pol Sambol comes from this gentle pounding.

   • Continuously mix and pound until all ingredients are evenly distributed and the sambol takes on a uniform reddish-orange color.

4. Food Processor Method (Quicker Alternative):

   • In a small food processor, combine the rehydrated coconut, red chilies/chili powder, chili flakes, red onion, curry leaves, black pepper, salt, and Maldive fish flakes (if using).

   • Pulse a few times until everything is roughly combined and the onion and chilies are finely chopped into the coconut. Be careful not to over-process into a paste; you want some texture remaining.

5. Add Lime Juice: Transfer the sambol to a clean bowl (if using food processor). Add the fresh lime juice. Mix well with a spoon or your hands (wear gloves if sensitive to chili!).

6. Taste and Adjust: Taste the Pol Sambol and adjust salt, chili, or lime juice according to your preference. It should be spicy, tangy, and a little salty.

Pol Sambol with Wild Cookbook

Serving Suggestions:

Pol Sambol is incredibly versatile. Enjoy it with:

• Rice: The most classic pairing, especially with curries.

• String Hoppers (Indi Appa): A quintessential Sri Lankan breakfast.

• Bread: Spread it on toasted bread for a quick, flavorful snack.

• Roast Paan: Sri Lankan roast bread.

• Pittu: Steamed rice flour and coconut cylinders.

• Dosa or Idli: As a spicy accompaniment.

Experience the authentic flavors of Sri Lanka right in your own home with this easy-to-follow Pol Sambol recipe using our premium desiccated coconut. It's a taste sensation you won't forget!