Alternative names | Pol sambol, thengai sambal, coconut sambol |
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Course | Condiments |
Place of origin | Sri Lanka |
Serving temperature | Room temperature |
Main ingredients | coconut, red onion, chillies, salt, lime/lemon |
Variations | Maldives fish |
Pol sambol ( Sinhala: පොල් සම්බෝල), or thenkai sambal ( Tamil: தேங்காய் சம்பல்), is a traditional Sri Lankan dish made from coconut, mostly used as an accompaniment with rice, string hoppers, hoppers and curries. [1] [2] It is a coconut relish, consisting of freshly grated coconut, shallots, dried whole chilies or chili powder, lime juice, and salt. [3] [4]
Traditionally the ingredients are ground on a rectangular block of granite with a granite rolling-pin, known as a miris gala ( Sinhala: මිරිස් ගල). [5] Alternatives include the use of Maldives fish (umbalakaḍa), a smoked and cured tuna, that is sold in chips or flakes. [6] [7] A variation can be made by sautéing the pol sambol in mustard seeds, curry leaves and sliced onion, which is called badapu pol sambol (sautéed pol sambol).
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