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Sri Lankan · Sides

Pol Sambol

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. 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

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 recipe, 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.
  • Judge Pol Sambol by the texture and doneness signs in its steps. Your pan and heat affect how long Pol Sambol takes to cook.

Substitutions

  • Use thawed frozen grated coconut.

Storage

  • Get perishable Pol Sambol into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Pol Sambol within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Pol Sambol to 74°C / 165°F, stirring or turning it for even heating. When Pol Sambol is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.

Make ahead

  • A few hours before making Pol Sambol, wash and dry the fresh ingredients, then refrigerate them. 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?

A few hours before making Pol Sambol, wash and dry the fresh ingredients, then refrigerate them. 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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