Pol sambol
Sri Lankan dish made from coconut From Wikipedia, the free encyclopedia
Pol sambol (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][2] It is a coconut relish, consisting of freshly grated coconut, shallots, dried whole chilies or chili powder, lime juice, and salt.[3][4]
Traditional pol sambol | |
| 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 |
| Variations | Maldives fish |
Traditionally the ingredients are ground on a rectangular block of granite with a granite rolling-pin, known as a miris gala (Sinhala: මිරිස් ගල).[5] Alternatives include the use of Maldives fish (umbalakaḍa), a smoked and cured tuna, that is sold in chips or flakes.[6][7] 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).
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References
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