Pol sambol

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, salt and Maldive fish.[3][4]

Pol sambol
Traditional pol sambol
Alternative namesPol sambol, thengai sambal, coconut sambol
CourseCondiments
Place of originSri Lanka
Serving temperatureRoom temperature
Main ingredientscoconut, red onion, chillies, salt, lime/lemon

Ingredients

Preparation

The traditional method for preparing pol sambol is to grind the freshly grated coconut, shallot, chillies and maldive fish (umbalakaḍa - a smoked and cured tuna, that is sold in chips or flakes) on a rectangular block of granite with a granite rolling-pin, known as a miris gala.[5] If fresh coconut is unavailable then moistened desiccated coconut can be used as an alternative. Apply the juice of a freshly squeezed lime (or lemon) through the mixture, add salt if needed and serve as a side dish.[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).

See also

References
  1. Lee, Jess (2014). The World's Best Spicy Food: Where to Find it & How to Make it. Lonely Planet. ISBN 9781743604212.
  2. Bajpai, Lopamudra Maitra (2020), India, Sri Lanka and the SAARC Region: History, Popular Culture and Heritage, Taylor & Francis, ISBN 9781000205855
  3. Gunawardena, Charles A. (2005). Encyclopedia of Sri Lanka. Sterling Publishers Pvt. Ltd. p. 96. ISBN 9781932705485.
  4. Institute of Traditional Cultures (1967). "Bulletin of the Institute of Traditional Cultures". University of Madras: 226. {{cite journal}}: Cite journal requires |journal= (help)
  5. Bullis, Douglas; Hutton, Wendy (2001). Food of Sri Lanka. Tuttle Publishing. p. 37. ISBN 9781462907182.
  6. Solomon, Charmaine (2011). The Complete Asian Cookbook. Hardie Grant Australia. ISBN 9781742701448.
  7. Blazé, Ray (1961). Ceylon, Its People and Its Homes. J. Murray. p. 84.
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