Pol Sambol
A Sri Lankan fresh coconut relish — spicy, tangy, and addictive.
Method
- Put all the ingredients into a pestle and mortar and pound until well combined — the coconut should be slightly broken down but still have texture.
- Taste and adjust: more lime for acidity, more chilli for heat, more salt if needed.
- Serve as a condiment alongside rice and curry.
Ingredients
- 100g freshly grated coconut (or desiccated, rehydrated)
- 2 shallots, finely sliced
- 2 fresh red chillies, roughly chopped
- Juice of 1 lime
- 1/2 tsp salt
Hints & Tips
- Fresh chilli is best, but dried/powdered chilli is fine — use 1/2 tsp.
- Loosen with a little coconut water if it seems dry.
- Desiccated coconut works but soak it in warm water for 10 minutes first and drain well.