Sambol

Sambol is a traditional condiment in Sri Lankan cuisine, and it comes in various forms, each with its own unique combination of ingredients. One of the most well-known types is Coconut Sambol or Pol Sambol, which is a spicy coconut relish. Here’s a simple recipe for Coconut Sambol:

Coconut Sambol (Pol Sambol):

Ingredients:

• 1 cup freshly grated coconut
• 1 small red onion, finely chopped
• 1-2 green chilies, finely chopped (adjust to taste)
• 1 tablespoon lime juice
• Salt to taste
• Optional: Maldive fish flakes (optional for non-vegetarian version)

Instructions:

1. Prepare Grated Coconut:
   • If you haven’t already, grate fresh coconut. You can use desiccated coconut if fresh is not available, but fresh is preferred for the authentic flavor.
2. Mix Ingredients:
   • In a bowl, combine the grated coconut, finely chopped red onion, green chilies, lime juice, and salt. Mix well.
3. Optional: Add Maldive Fish (Udang):
   • If you are making the non-vegetarian version, you can add Maldive fish flakes. This is optional and can be omitted for a vegetarian version.
4. Adjust Seasoning:
   • Taste and adjust the salt and lime juice according to your preference. The sambol should have a balanced flavor of spiciness, acidity, and saltiness.
5. Serve:
   • Serve immediately as a side dish with rice and curry, or as an accompaniment to bread, roti, or dosa.

Note:

• Sambol variations can include other ingredients like tomatoes, green onions, or even dried fish, depending on regional preferences.

Remember, Sambol recipes can vary, and you can adjust the ingredients based on your taste. Some people prefer it spicier, while others may like it milder. Experiment with the proportions to find the balance that you enjoy the most.