Pol sambol
By OcadoLife
Published on 29 November 2021
This is a substantial dip or relish that can be used in lots of ways. It comes from Sri Lanka, where it's well-known as a ‘sambol’. The combination of lime, chilli and coconut is zippy and intense, so you don’t need much. Sri Lankan street-food devotee Rosheana Olivelle serves this with parathas, roti or hoppers. Time and servings
15 minsTotal time
6Servings
15 minsPrep time
Ingredients
- 0.5 small red onion, finely sliced
- 1 tsp of paprika
- 2 tsp of chilli powder
- 1 tsp of ground black pepper
- 100 g of desiccated coconut
- 1 lime, juiced, plus wedges to garnish
Method
Step 1
Put the chopped onion, paprika, chilli and black pepper in a pestle and mortar and pound to a coarse paste. (Alternatively you can mix in a bowl and use a masher.)Step 2
In a separate bowl, combine the coconut with 100ml water and mix well (the coconut will absorb the water and swell). Add this to the pestle and mortar and pound thoroughly until combined.Step 3
Stir in the lime juice, then season to taste with just a little salt. Garnish with a wedge or two of lime, if you like. This relish will keep in the fridge in an airtight container for 5 days.