Pol sambol

Pol sambola
	Traditional pol sambola served on a fresh banana leaf
Alternative names	Pol sambol, thengai sambal, coconut sambol
Course	Condiments
Place of origin	Sri Lanka
Serving temperature	Room temperature
Main ingredients	coconut, red onion, chillies, salt, lime/lemon

Pol sambola (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] It is a coconut relish, consisting of freshly grated coconut, shallots, dried whole chilies (or chili powder), lime juice, salt and Maldive fish.^[2]

Ingredients

Preparation

The traditional method for preparing pol sambol is to grind the freshly grated coconut, shallot, chillies and maldive fish (umbalakaḍa - a smoked and cured tuna, that is sold in chips or flakes) on a rectangular block of granite with a granite rolling-pin, known as a miris gala.^[3] If fresh coconut is unavailable then moistened desiccated coconut can be used as an alternative. Apply the juice of a freshly squeezed lime (or lemon) through the mixture, add salt if needed and serve as a side dish.^[4]

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).

References

^ Lee, Jess (2014). The World's Best Spicy Food: Where to Find it & How to Make it. Lonely Planet. ISBN 9781743604212. {{cite book}}: Cite has empty unknown parameter: |1= (help)
^ Gunawardena, Charles A. (2005). Encyclopedia of Sri Lanka. Sterling Publishers Pvt. Ltd. p. 96. ISBN 9781932705485.
^ Bullis, Douglas; Hutton, Wendy (2001). Food of Sri Lanka. Tuttle Publishing. p. 37. ISBN 9781462907182.
^ Solomon, Charmaine (2011). The Complete Asian Cookbook. Hardie Grant Australia. ISBN 9781742701448.

[1] Lee, Jess (2014). The World's Best Spicy Food: Where to Find it & How to Make it. Lonely Planet. ISBN 9781743604212. {{cite book}}: Cite has empty unknown parameter: |1= (help)

[2] Gunawardena, Charles A. (2005). Encyclopedia of Sri Lanka. Sterling Publishers Pvt. Ltd. p. 96. ISBN 9781932705485.

[3] Bullis, Douglas; Hutton, Wendy (2001). Food of Sri Lanka. Tuttle Publishing. p. 37. ISBN 9781462907182.

[4] Solomon, Charmaine (2011). The Complete Asian Cookbook. Hardie Grant Australia. ISBN 9781742701448.

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[2]

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Ingredients

Preparation

See also

References