This page uses content from Wikipedia and is licensed under CC BY-SA.

Pol sambola

Pol sambola
Pol Sambola.jpg
Traditional pol sambola served on a fresh banana leaf
Alternative namesPol sambol, thengkai sambol, coconut sambol
CourseCondiments
Place of originSri Lanka
Serving temperatureRoom temperature
Main ingredientscoconut, red onion, chillies, salt, lime/lemon

Pol sambola (Sinhala: පොල් සම්බෝල, Tamil: சம்பல்) is a traditional Sri Lankan dish made from coconut, mostly used as an accompaniment with rice, string hoppers, hoppers, parathas and curries.[1] It is a coconut relish, consisting of freshly grated coconut, red onions, dried whole chilies (or chili powder), lime juice, salt and Maldive fish.[2]

Ingredients

Preparation

The traditional method for preparing pol sambol is to grind the freshly grated coconut, red onion, chillies and maldive fish (umbalakaḍa - a smoked and cured tuna, that is sold in chips or flakes) on a rectangular block of granite with a granite rolling-pin, known as a miris gala.[3] If fresh coconut is unavailable then moistened desiccated coconut can be used as an alternative. Apply the juice of a freshly squeezed lime (or lemon) through the mixture, add salt if needed and serve as a side dish.[4]

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).

See also

References

  1. ^ Lee, Jess (2014). The World's Best Spicy Food: Where to Find it & How to Make it. Lonely Planet. ISBN 9781743604212.
  2. ^ Gunawardena, Charles A. (2005). Encyclopedia of Sri Lanka. Sterling Publishers Pvt. Ltd. p. 96. ISBN 9781932705485.
  3. ^ Bullis, Douglas; Hutton, Wendy (2001). Food of Sri Lanka. Tuttle Publishing. p. 37. ISBN 9781462907182.
  4. ^ Solomon, Charmaine (2011). The Complete Asian Cookbook. Hardie Grant Australia. ISBN 9781742701448.