This traditional dish is a testament to the island nation’s bold and fiery cuisine, offering a burst of authentic flavors that represent Sri Lanka’s rich culinary heritage. Pol Sambol is more than just a side; it’s a slice of Sri Lanka’s soul, inviting you to savor the genuine tastes of this tropical paradise. Join us as we guide you through the process of crafting this zesty condiment, allowing you to experience the vibrant and bold traditions of Sri Lankan cuisine.
For the Pol Sambol:
- 1 cup freshly grated coconut (or desiccated coconut)
- 2-3 red or green chilies, sliced (adjust to your spice preference)
- 1 small red onion, finely chopped
- 1-2 cloves garlic, minced
- 1 small tomato, finely chopped
- 1 sprig of curry leaves
- 1-2 tablespoons lime juice
- Salt, to taste
- If you’re using desiccated coconut, briefly toast it in a dry pan until it turns light golden brown.
- In a mixing bowl, combine the freshly grated or toasted coconut, sliced chilies, finely chopped red onion, minced garlic, and chopped tomato.
- Add the sprig of curry leaves and mix everything well.
- Drizzle the lime juice over the mixture and season with salt to taste.
- Toss the ingredients thoroughly to ensure they are well combined.
- Allow the Pol Sambol to sit for about 15-20 minutes before serving to let the flavors meld.