Pol Sambol (Sri Lankan Coconut Sambol)
Prep time
Cook time
Total time
Serves: 6 serves (as a side)
  • 200g freshly scraped coconut (or 200g desiccated coconut, pour 6 tbsp hot water over the top)
  • 5 shallots, peeled
  • 1 green chilli, roughly cut
  • 3 tsp crushed red chillies
  • 5-6 peppercorns
  • juice of 1 lime
  • salt and sugar, to taste (about ½ tsp each)
  • chilli powder (optional)
  1. Place shallots, green chilli, crushed red chillies and peppercorns into a mortar and pestle and pound to a thick paste.
  2. Add coconut and continue to pound until all the coconut has taken on a orangey red colour. You can add more chilli powder if the colour is not suitable.
  3. Squeeze over the lime juice and add a bit of salt and sugar to taste.
  4. If you don't like the colour, add a touch more chilli powder and mix until it's the desired colour.
Recipe by A Kitchen Cat at https://akitchencat.com.au/pol-sambol/