This is an unique and simple dish from the

Lankan cuisine. Pol in Sinhala is Coconut,and

this sambol is made with scraped coconut.

This looks simple, but has an exotic taste when

served with any dish.

To name a few drooling combinations…

Stringhoppers,sodhi and sambol

Bread and sambol

With yellow rice, lamprais,or plain rice

With boiled tapioca

With boiled raw Jak kernels

Hoppers and pol sambol

Coconut roti and sambol

Excluding the coconut the ingredients put

together is katta sambol which is best suited

with coconut roti .

And…now for the recipe

INGREDIENTS

1 cup coconut scraped

1 onion or 7-8 small onions

1/2 green chilli ( optional)

2-3 curry leaves

1/2 tsp pepper powder

1 tsp chilli powder ( can add more if you like it hot)

Two teaspoons maldive fish powder ( optional )

juice of 1 lime

Salt to taste.

METHOD

Except the grated coconut, pound or blend the

ingredients to a coarse mix.

Add the coconut and mix well.

Serve.

Note : As this is raw coconut it may not

retain the freshness for long .

If you want to have it longer,than a meal

sauté the sambol for 1-2 minutes .

There is another variation which I will be

posting soon.