Sri Lankan Coconut Sambol (Pol Sambol)
Sri Lankan Coconut Sambol is a flavorful and popular side dish that’s a must-try! It’s quick to make and adds the perfect kick to rice, curry, coconut roti, or hoppers. You’ll love how it brings a burst of flavor to any meal!
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
Storage: Keep coconut sambol in an airtight container in the fridge for up to 3 days. For longer storage, freeze, but the texture may change. Stir before serving.
Tips: Use fresh coconut, adjust the spice to your liking, and let it rest for a few minutes to blend the flavors!
Nutrition
Calories: 88 kcal | Total Carbs: 7 g | Protein: 1 g | Fat: 7 g | Saturated Fat: 6 g | Sodium: 379 mg | Fiber: 3 g | Sugar: 3 g | Vitamin A: 150 IU | Vitamin C: 5 mg | Calcium: 10 mg | Iron: 1 mg | Net Carbs: 4 g
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