Coconut Sambol (Pol Sambol)

Coconut sambol, also known as "pol sambol," is a traditional Sri Lankan condiment made with freshly grated coconut, onions, chili peppers, lime juice, and spices. It's a versatile dish that adds a burst of flavor and texture to many Sri Lankan meals.

Here's a simple recipe for coconut sambol:

Ingredients:

• 2 cups freshly grated coconut (you can use desiccated coconut if fresh is not available)
• 1 small onion, finely chopped
• 1-2 green chilies, finely chopped (adjust according to spice preference)
• 1-2 tablespoons lime juice (adjust to taste)
• 1/2 teaspoon chili powder (optional, for extra heat)
• Salt to taste

Instructions:

1. In a mixing bowl, combine the freshly grated coconut, chopped onion, and green chilies.
2. Add lime juice to the mixture. Start with 1 tablespoon and adjust according to your taste preference.
3. Season with salt to taste. Be careful not to oversalt, as the coconut tends to absorb saltiness quickly.
4. If you prefer extra heat, you can add chili powder to the sambol.
5. Mix all the ingredients together until well combined.
6. Taste the sambol and adjust the seasoning as needed. You can add more lime juice, chili powder, or salt according to your preference.
7. Once the sambol is well mixed and seasoned to your liking, it's ready to serve.

Coconut sambol is often served as a side dish with rice and curry, hoppers, string hoppers, or roti. Its refreshing and spicy flavors complement the richness of Sri Lankan curries and add a delightful crunch to meals. Enjoy this traditional Sri Lankan condiment as part of a delicious and flavorful meal!