Pol SambolCoconut Relish

Name: Pol Sambol (Coconut Relish)
Total time: 15 min
Yield: 4
Cuisine: Sri Lanka
Ingredients: 250 g Coconut Meat (finely grated); 80 g Red Onion (finely chopped); 2 pcs Green Chili (finely chopped); 20 ml Lime Juice; 2 g Black Pepper (crushed); 4 g Salt; 20 g Dried Fish (finely flaked, optional)

A Sri Lankan coconut relish with red onion, green chili, lime, black pepper, and optional dried fish. Pol sambol is served with dishes such as kiribath, hoppers, rice, and curry.

Prep

15m

Cook

—

Serves

Estimated

Nutrition

Per serving

249kcal

Calories

Protein

21g

Fat

13g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Relish

250g
Coconut Meat (finely grated)
80g
Red Onion (finely chopped)
2pcs
Green Chili (finely chopped)
20ml
Lime Juice
2g
Black Pepper (crushed)
4g
Salt
20g
Dried Fish (finely flaked, optional)

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

5 steps

01
Place the coconut meat in a bowl and loosen it lightly with your fingers.
02
Add the red onion, the green chilies, the black pepper, and the salt, then mix well.
03
Stir in the dried fish, if using, so it is evenly distributed through the coconut meat.
04
Add the lime juice and mix until the relish is evenly moistened but still fluffy.
05
Taste and adjust with a little more salt or lime juice if needed, then serve fresh.

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