Everyday Kitchen

Sri Lankan · Sides

Pol Sambol

Draft recipe — not kitchen-tested
VegEasy

Diet: Veg · Vegan

Pol Sambol is a Sri Lankan dish. Fresh grated coconut gives a softer texture than dry desiccated coconut.

Prep
20 min
Cook
0 min
Total
20 min
Servings
6
Difficulty
Easy
Cuisine
Sri Lankan
Course
Sides

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Pol Sambol.
Representative photograph of Pol Sambol. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Sambol

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; mortar and pestle.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Pound · About 7 min

  1. Crush onion, chili and salt from 250 g freshly grated coconut, 80 g red onion, finely chopped, 1 tsp chili flakes, ¾ tsp salt, 50 ml lime juice in a mortar until juicy.

    Check: Look for this result: juicy.

Mix · About 7 min

  1. Work in coconut until evenly coloured.

    Check: Look for this result: evenly coloured.

Finish · About 7 min

  1. Add lime juice gradually and mix. Serve fresh or refrigerate promptly.

Tips

  • Fresh grated coconut gives a softer texture than dry desiccated coconut.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use thawed frozen grated coconut.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.

Make ahead

  • Wash, dry and refrigerate the fresh ingredients a few hours ahead. Assemble Pol Sambol close to serving and keep perishable ingredients cold.

FAQ

What matters most when making Pol Sambol?

Fresh grated coconut gives a softer texture than dry desiccated coconut.

What can I substitute in Pol Sambol?

Use thawed frozen grated coconut.

Can I prepare Pol Sambol ahead?

Wash, dry and refrigerate the fresh ingredients a few hours ahead. Assemble Pol Sambol close to serving and keep perishable ingredients cold.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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