Pol Sambol

Pol translates to ‘coconut’ in Sinhala and is the most common sambol served as a condiment with literally any dish – rice, idiyappam, appam and puttu.

Coconut is a staple ingredient used extensively in Srilankan cuisine. You’d spot a coconut tree or grove around every nook and almost every part of the tree and nut is put to use. We have really cute laddles and bowls made of coconut shells in our cutlery collection. In food, generally, we make use of coconut milk and less of grated coconut. Coconut milk adds a creamy, silky texture to curries and also mellows down the spice level of dishes. A classic example of grated coconut put to use is the pol sambol or thengai sambol, which my family loves to eat with bread (roast paan), idiyappam, appam, puttu and rotis. There is a version of this sambol without coconut that we call ‘Katta sambol’ which is also available on my blog.

Commonly, maldive fish or maasi is added to pol sambol. Again, this is salted, smoked and dried tuna fish chips that adds an umami flavor to dishes. You can source them as small barks like wooden logs that is then pulverized into tiny bits and stored. Unlike dry fish, it is not pungent smelling and does not have strong flavours, but instead has a subtle fish taste that’s very pleasant on your senses (Disclaimer: highly addictive and makes you eat it directly from the container!). But in my recipe below, I’m not using maasi, because I find it difficult to get them in India and I do not want to disappoint you folks. However you might find them in your local dry fish markets, some imported stores and you get it in abundance in Tuticorin.

Traditionally pol sambol is ground using motor and pestle and I’d say that’s the first quality of this dish. However, I’m use a blender for a less messy job and less time consuming process. Serves the purpose!

Coarsely ground chillies and onions, blended well with grated coconut that soaks up all the spices is a treat by itself.

Ingredients

• Grated Coconut - ½ coconut

• Dry red chillies – 5

• Shallots/small onion – 7 to 8 (peeled and finely chopped)

• Lemon – juice from one lemon

• Sea salt – to taste

Method

1. To a mixer add chillies and salt and blend well to form a coarse powder.

2. Add coconut and give it a quick mix.

3. Remove contents into a bowl and mix well with finely chopped onions and lemon juice.

4. If onions are not finely chopped, you can also coarsely grind it along with coconut. Optionally you can also add maasi, if available.

*Notes

• Alter the amount of red chillies according to your spice threshold.

• If you cannot grate coconut, you can also dice them and blend it along with the chillies in the blender.

• Lime juice can be replaced with vinegar, if required.

• For storage, blend coconut, red chillies and salt together and freeze for later use. Thaw for consumption and add onions and lemon juice just before eating.