The eternal bond between Pol Sambol and Sri lankans

Sri Lanka-the magnificent pearl of Indian Ocean which was formally called as Ceylon has an undying love with Coconut-also known as the ‘Kapruka- the tree of miracles.We use almost all the parts of this tree- from leaves to roots and flowers to nuts for various productions and the role it does in a native Sri Lankan kitchen is indescribably immense and beyond measurements.

A typical Sri Lankan authentic breakfast wouldn’t be completed without Pol Sambol-a traditional Sri Lankan dish with sizzling rice-the refreshing combo of joy according to the Islanders.


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A typical Pol Sambol dish (some times a side-dish) is prepared using scraped coconut well ground with dried Red Chillies, Red onion, Maldives fish, few drops lime juice and salt to the taste. Well, modified Pol Sambol can come along with pepper, crushed garlic and small slices of crushed Tomatoes too but it is always better to make it up to the right level of hot spices since the experience can be quite mouth burning as the natives love too much hot Chillies-all at once!


  • Finely scraped coconut flesh
  • 5 dried chillies finely ground or 2 spoons of chillie powder
  • Chopped red onions
  • 1 clove of garlic well chopped
  • 1/2 a spoon of table salt
  • 1/2 a spoon of pepper powder
  • Juice of 1 medium sized lime (lemon)
  • Maldives fish-crushed or ground

How to go ahead?


Add dried red Chillies, clove of garlic and pieces of Maldives fish in to a mortar and pound the mixture into a thick paste using a pestle. Add scraped coconut and chopped red onions into the mixture and grind until you get an orange-red heap of coconut scrapings. Now squeeze lime juice and add salt and sugar to the taste and serve fresh!


Pol sambol often goes so well with Rice, String Hoppers, bread and Rotti and once you are addicted to the unique flavor, it would not be abnormal to crave hard for it with any meal at any time of the day!



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