Sri Lankan Coconut Sambol
Coconut Sambol, or Pol Sambol as we call it back home, is one of those dishes that instantly reminds me of Sri Lanka. It’s a mix of grated coconut, chili, lime, and shallots. We eat it with almost everything – rice and curry, string hoppers, or in a sandwich.
Coconut Sambol is a spicy, tangy Sri Lankan condiment that adds an instant flavor boost to any Sri Lankan meal. Traditionally made with freshly grated coconut and a stone mortar and pestle, this version is quick, easy, and full of flavor.
This isn’t just a side dish. It’s a staple. We eat it with everything – rice and curry, string hoppers, roti, or even stuffed into sandwiches. And while the old-school method calls for some serious elbow grease, I’ve simplified it with frozen coconut and a food processor. Because yes, you can still get those authentic flavors without breaking a sweat.
If you grew up with it, you know sambol is the MVP of the meal. If it’s new to you, you’re in for a treat. One taste and you’ll be looking for excuses to put it on everything.
Want to build a full Sri Lankan meal? Try my Pol Roti for a chewy, coconutty flatbread and this Sri Lankan Dhal Curry that’s warm, comforting, and full of flavor.
Ingredients and Notes
*Scroll down for the recipe card with a full ingredient list and measurements.
- Grated coconut – If you can get your hands on fresh coconut, grate it and use that. But honestly, I usually go for frozen grated coconut. I just thaw it in the microwave until it’s at room temperature, and it works perfectly.
- Chili flakes – Adjust to your spice preference.
- Chili powder – For that deep red color and extra heat.
- Shallots – Small red onions give the best flavor.
- Green chilies -sliced thinly.
- Lime juice – or substitute with lemon juice.
- Maldives fish chips – Optional but adds that umami flavor like MSG.
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How to Make Coconut Sambol
- Peel and slice the shallots, chop the green chilies, stack and slice the curry leaves, then roughly chop everything and add to a small food processor or chopper.
- Pulse until everything is finely chopped and forms a uniform mixture.
- Taste and adjust the salt, lime juice, or chili powder as needed.
Pol sambol is traditionally made using a mortar and pestle or mixed by hand with all the chopped ingredients. If you’re using a mortar and pestle, start by adding the chopped shallots, green chilies, and curry leaves. Pound them until crushed and fragrant, then add the grated coconut and the remaining ingredients. Continue mashing everything together until well combined.
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Recipe Tips
- For the best coconut sambol, use fresh coconut, adjust the spice to your taste, and let it rest for a few minutes to let the flavors come together!
How to Serve It
- With rice and curry – the classic.
- On top of string hoppers, hoppers, or roti. Even with kiribath.
- Sandwiched between bread with butter (trust me on this).
- Next to your eggs, on your noodles, or anything you fancy. Zero judgment.
Pair it with Coconut Roti for a double coconut hit or spoon it over Sri Lankan Chicken Curry for max impact.
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Recipe
Sri Lankan Coconut Sambol (Pol Sambol)
Equipment
- Food Processor or Mortar and Pestle
Ingredients
- 1 cup fresh grated coconut
- 2 to 3 shallots
- 2 green chillies
- A sprig of curry leaves
- ½ tsp chilli flakes
- ½ tsp chilli powder
- ½ tsp salt
- 2 tsp lime juice
Instructions
- Peel and slice the shallots.
- Chop the green chilies.
- Stack the curry leaves, slice them, and roughly chop.
- Add all the ingredients to a small food processor or chopper.
- Pulse until everything is finely chopped and forms a uniform mixture.
- Taste and adjust the salt, lime juice, or chili powder as needed.
Notes
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Nutrition
