Coconut Sambol

Description

Authentic Sri Lankan Taste in Every Spoonful.

Enjoy the bold, spicy flavour of Sri Lanka with this ready-to-eat Coconut Sambol. Made with grated coconut, chillies, curry leaves, onions, and Maldive fish chips, it’s the perfect match for rice, roti, or bread.

Coconut Sambol (Pol Sambol) is a classic Sri Lankan side dish made with freshly grated coconut, and it’s spicy, tangy, and bursting with flavour. It’s typically eaten with rice, string hoppers, hoppers, or bread.

Traditional homemade flavour
Made with Real Maldive fish
No Artificial Preservatives

🧂 Processing

Coconut Sambol, a staple condiment in Sri Lankan cuisine, is prepared using a simple yet flavourful process. It begins with the selection of fresh, mature coconuts which are finely grated to form the base of the sambol. Dried red chillies are either dry-roasted and ground or substituted with chilli powder, depending on preference. Fresh red onions or shallots are peeled and finely chopped, while optional ingredients like Maldives fish, garlic, or curry leaves are cleaned and prepared. The ingredients are traditionally ground together using a miris gala (grinding stone) to achieve a coarse, well-blended mixture, although modern kitchens may use a blender or mortar and pestle for convenience. Freshly squeezed lime juice and salt are then added to enhance flavour and balance the heat. The final product is a vibrant, spicy, and tangy relish that is typically served fresh as a side dish with rice, roti, or hoppers.

🎨 Colour & Appearance

Coconut Sambol typically has a bright reddish-orange to deep red colour, depending on the quantity and type of chilli used. The grated coconut gives it a slightly coarse and fluffy texture, while finely chopped red onions add visible specks of purple or pink throughout. If Maldives fish is included, you may notice small brownish flakes. Overall, the sambol appears moist but not watery, with a vibrant and appetising look that reflects its fresh and spicy flavour. When lime juice is added, it can give the mixture a slightly glossy finish.

🍽 Food Applications

• Served with Rice and Curry – A classic side dish in everyday meals, adding spice and texture to steamed rice and vegetable or meat curries.

• Paired with Pol Roti – Commonly eaten with Sri Lankan coconut flatbread (pol roti) for breakfast or dinner.

• Accompaniment to Hoppers (Appa) – A flavourful topping for plain or egg hoppers, adding a spicy kick.

• With String Hoppers (Idiyappam) – Mixed with coconut milk or dhal curry, sambol enhances the taste of soft string hoppers.

• Served with Bread – Spread inside bread for a quick and spicy sandwich or toast filling.

• Filling for Rolls & Buns – Used as a savoury filling in bakery products like fish buns, roti rolls, or sambol buns.

• Side Dish for Pittu – Complements steamed rice flour and coconut pittu, often combined with curry or banana.

• Topping for Rice Bowls & Wraps – Incorporated into fusion dishes like rice bowls, kottu wraps, or fusion tacos.

• Part of Breakfast Platters – Often included in Sri Lankan breakfast spreads alongside dhal curry, eggs, and tea.

🧾 Ingredients

Grated coconut, chilli Powder, pepper.
curry Leaves, Green Chilli , Maldive fish
Chips, vegetable Oil, Red Chilli, onion & Salt.

✅ Dietary Info

• Gluten-Free

• Dairy-Free

• Nut-Free

• Low-Carb (moderate portion)

• Paleo-friendly (natural, unprocessed ingredients)

🕒 Storage & Shelf Life

Store in a cool, dry place.  Transfer contents to a clean, dry container after opening and Refrigerate. Best enjoyed within 2–3 months to retain freshness and flavour.

📦 Packaging

Packaged in can’s that seal in aroma and taste. Available in compact sizes for daily use and larger jars for culinary professionals. Wholesale options tailored for retailers.

Additional information