Pol sambol

Pol sambol
	Traditional pol sambol
Alternative names	Pol sambol, thengai sambal, coconut sambol
Course	Condiments
Place of origin	Sri Lanka
Serving temperature	Room temperature
Main ingredients	coconut, red onion, chillies, salt, lime/lemon
Variations	Maldives fish

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, and salt.^[3]^[4]

Traditionally the ingredients are ground on a rectangular block of granite with a granite rolling-pin, known as a miris gala (Sinhala: මිරිස් ගල).^[5] Alternatives include the use of Maldives fish (umbalakaḍa), a smoked and cured tuna, that is sold in chips or flakes.^[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).

References[edit]

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

[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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v t e Coconut
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References[edit]