Pol Sambal, also known as Coconut Sambal or Thengai Sambal, is a staple Sri Lankan condiment.
We eat it with many things, like dosa/thosai, idlis, roti, rice…seriously, it goes with so much!
There are a few ways you can make Pol Sambal:
- Hand-mixed (Kai Kalantha/Kulaicha): not as common in my family, but has a more delicate flavor.
- Stone-ground (Araicha or Idichu): This is a traditional form of making sambal, using an Ammi kallu or a smaller stone Ural (like what you use to make guacamole!). In a household where I do not have one of those, we use a normal spice/coffee grinder to make this!
Pol Sambal balances the 4 things that make food delicious: sweet, salty, sour and spicy. The sweetness naturally comes from the coconut meat (some people add sugar to enhance it, but you don’t need it!). The sour comes from fresh lime juice. The hot and spicy comes from fresh chilies and the optional additional chili powder. And the salty, well, comes from salt! 🙂
This simple condiment is made from a handful of ingredients:
- Fresh or Frozen grated coconut: if I can’t get fresh, I use this brand
- Fresh chilies: have to be nice and hot!
- Curry leaves
- Red onions
- Ginger
- Salt
- Lime Juice
As I said, real simple. And so delicious! Try out the pol sambal and share when you do!! This recipe keeps up to 3 days in an airtight container in the fridge, but for maximum freshness, make it right before you eat.
Pol Sambal
Equipment
- Spice/Coffee Grinder or Stone Grinder
Ingredients
- ½ pound frozen or fresh grated coconut thawed, if frozen
- 6 fresh green and red chilies
- ½ inch ginger
- 1 tsp salt
- 1 small onion finely chopped
- 6-8 curry leaves coarsely chopped
- 1 lime juiced
Directions
- Prep all of your ingredients, set aside.
- In a spice grinder or in your stone grinder, add in your fresh chilies, salt, half of the onions, and ginger. Grind well till a smooth paste.
- Add in your grated coconut, and pulse up to 3 times, shaking in between each to make sure all of the coconut is well coated. The mixture should be bright orange/reddish, slightly packed, and coarse.
- Scrape this out into a bowl, and add in the remaining chopped onions, curry leaves and lime juice. Mix well.
- Taste for balance of salt and lime. If needed, add in a teaspoon of hot chili powder for extra heat!
- Serve fresh, and store leftover in an airtight container for up to 3 days.