Sri Lankan pol sambol
Fresh coconut, red onion, lime and chilli pounded into a bright, fiery sambol for rice, hoppers and curry.
- Time10 min
- LevelEasy
- Costabout £0.30 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Put the desiccated coconut in a bowl and sprinkle over the hot water. Leave it for 5 minutes to soften.
5 min - 2
Add the chilli flakes, paprika, pepper and salt to the coconut and rub it all together with your fingertips until it turns pale pink.
- 3
Add the red onion and lime juice and squeeze and mix well for 1 minute. The sambol should be moist but crumbly.
- 4
Taste and add more salt, lime or chilli until it tastes bright and punchy.
- 5
Serve at room temperature with rice, hoppers or any curry. Eat within 2 days, kept in the fridge.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.