Sri Lankan pol sambol (coconut sambal)

A Sri Lankan side dish built on whole ingredients.

Servings: 4
Active time: 20 min
Total time: 20 min

Organic sourcing

Chili peppers and limes can benefit from being organic due to potential pesticide residues. Fresh coconut has a hard shell, making the organic upgrade less significant.

Ingredients

• 2 cups freshly grated coconut
• 2 small red onions
• 2-3 red chili peppers
• 1 lime
• 1/2 tsp sea salt
• 1/2 tsp sugar
• to taste freshly ground black pepper

Method

1. Finely chop the red onions and place them in a bowl.
2. Thinly slice the red chili peppers and add them to the onions.
3. Add the grated coconut to the bowl with the onions and chili.
4. Squeeze the juice of the lime over the coconut mixture.
5. Add the sea salt and sugar, mixing thoroughly with your hands.
6. Season with freshly ground black pepper to taste, adjusting as needed.

Notes

• Use a food processor to grate coconut if short on time.
• For less heat, deseed the chilies before chopping.
• Pol sambol pairs well with rice and curry dishes.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Sri Lankan recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.