The Pol Sambol from Sri Lanka is a very common accompaniment with rice, hoppers, string hoppers, curries, roti.
The main ingredients: grated fresh coconut, onion or shallot, chilies, lime or other citrus juice, salt.
Sometimes Maldive fish (dried tuna) is added for an umami touch.
Some versions add garlic, ginger, tomato, or curry leaves to enhance the flavor.
Traditionally, a rectangular granite block with a roller (miris gala) was used to pound the ingredients.
Pol (පොල් / pol) in Sinhala means coconut.
Sambol (සම්භෝල / sambōla) is a type of condiment.
In the photo, the one from the restaurant “Secret Harbour” in Bentota, Sri Lanka, tasted during our trip in October 2025, and in the following ones, the Sambols from the buffet at Thaala, a beachfront hotel in Bentota, and the Snake Gourd Sambol and Moringa Sambol prepared during the Ayurvedic Cooking class.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: No cooking
- Cuisine: Sri Lankan
- Seasonality: All seasons
Ingredients
The quantities are indicative: many local versions are made “by eye” or based on family taste.
- 1.5 cups grated coconut
- 2 small red onions (or shallots)
- 2 dried red chili peppers
- 1 lime (juice)
- 1 teaspoon Maldive fish (optional)
- to taste salt
Tools
- 1 Mortar and pestle
Steps
In the authentic version, a miris gala (granite block + roller) is used to pound the ingredients — first chilies, shallots, and salt, until a coarse paste is obtained.
Then the grated coconut is added, and it is gently pounded to combine without turning it into a cream.
Finally, the lime juice and (if used) the Maldive fish are added.
Taste and adjust salt or lime as desired.
Variations:
🥜 Variation with fried peanuts / “Peanut Sambol“
It is not one of the most commonly cited versions, but some families and locations use it as a variation.
🥜 Variation with fried peanuts / “Peanut Sambol“
It is not one of the most commonly cited versions, but some families and locations use it as a variation.
A typical idea:
Take unsalted peanuts, roast or lightly fry them.
Then pound or chop them (by hand or with a mortar) and add them to the classic pol sambol (coconut, shallots, chili, lime).
The peanuts add crunchiness.
A typical idea:
Take unsalted peanuts, roast or lightly fry them.
Then pound or chop them (by hand or with a mortar) and add them to the classic pol sambol (coconut, shallots, chili, lime).
The peanuts add crunchiness.
🐟 Kooni Sambol (or dried shrimp sambol / small crustaceans)
The word “kooni” is less documented in stable online recipes, but likely derives from sambol with small dried crustaceans (shrimp sambol). It is similar to sambal udang in other traditions.
It starts with pol sambol (coconut, chili, shallots) and incorporates dried shrimp / small dried crustaceans, to add a sea flavor.
There is also the badapu pol sambol variation, where the pol sambol is slightly sautéed with mustard seeds, sliced onion, and curry leaves.
There is also the badapu pol sambol variation, where the pol sambol is slightly sautéed with mustard seeds, sliced onion, and curry leaves.
🥒 Snake Gourd Sambol (Snake Cucumber)
Ingredients:
1 snake gourd, finely sliced
2 tablespoons of fresh grated coconut
1 small red onion, thinly sliced
1 green chili (optional), sliced
Juice of ½ lime
Salt to taste
A pinch of black pepper
Turmeric (optional, a pinch)
Wash and finely slice the snake gourd. If it is too hard, blanch it lightly for 1 minute and drain.
In a bowl, combine snake gourd, onion, chili, coconut, and mix well.
Add salt, pepper, and lime juice.
Mix again gently and serve immediately, fresh.
🥒 Snake Gourd Sambol (Snake Cucumber)
Ingredients:
1 snake gourd, finely sliced
2 tablespoons of fresh grated coconut
1 small red onion, thinly sliced
1 green chili (optional), sliced
Juice of ½ lime
Salt to taste
A pinch of black pepper
Turmeric (optional, a pinch)
Wash and finely slice the snake gourd. If it is too hard, blanch it lightly for 1 minute and drain.
In a bowl, combine snake gourd, onion, chili, coconut, and mix well.
Add salt, pepper, and lime juice.
Mix again gently and serve immediately, fresh.
🥒 Snake Gourd Sambol (Snake Cucumber)
Ingredients:
1 snake gourd, finely sliced
2 tablespoons of fresh grated coconut
1 small red onion, thinly sliced
1 green chili (optional), sliced
Juice of ½ lime
Salt to taste
A pinch of black pepper
Turmeric (optional, a pinch)
Wash and finely slice the snake gourd. If it is too hard, blanch it lightly for 1 minute and drain.
In a bowl, combine snake gourd, onion, chili, coconut, and mix well.
Add salt, pepper, and lime juice.
Mix again gently and serve immediately, fresh.
FAQ (Frequently Asked Questions)
What is gotu kola?
The gotukola sambol, is with centella asiatica: a very popular coconut and herb salad in Sri Lanka. It is a great accompaniment to rich and spicy dishes.
This is a green and fresh variation that incorporates the gotu kola herb (Centella asiatica), used as a “sambol-salad”.
Typical ingredients:
Gotukola (leaves with stalks)
Fresh grated coconut
Shallots / red onion
Green chili
Lime juice
Salt
(Optional) Maldive fish (flakes)
Procedure:
Wash and dry the gotu kola leaves well, then cut them finely (in some versions, they are “massaged” a little with salt).
In a bowl, combine grated coconut, shallots, chili, lime juice, salt. Mix well with the gotu kola leaves.
If using Maldive fish, add it and mix.
Serve fresh. It is not cooked
What is the recipe for moringa sambol?
🌿 Moringa Sambol (Moringa leaves)
Ingredients:
1 cup of fresh moringa leaves (without hard stems)
2 tablespoons of grated coconut
1 small red onion, finely sliced
Juice of ½ lime
Salt to taste
1 teaspoon of coconut oil (optional)
Chili powder or fresh chili (optional)
Wash and finely chop the moringa leaves.
Blanch for 1-2 minutes in salted water to soften, then drain well.
In a bowl, combine the leaves with coconut, onion, salt, and lime.
Add coconut oil and chili if desired.
Mix well and serve at room temperature.
