Pol sambol
 Traditional pol sambol | |
| Alternative names | Pol sambol, thengai sambal, coconut sambol |
|---|---|
| Course | Condiments |
| Place of origin | Sri Lanka |
| Serving temperature | Room temperature |
| Main ingredients | coconut, red onion, chillies, salt, lime/lemon |
Pol sambol (Template:Lang-si), or thenkai sambal (Template:Lang-ta), is a traditional Sri Lankan dish made from coconut, mostly used as an accompaniment with rice, string hoppers, hoppers and curries.[1][2] It is a coconut relish, consisting of freshly grated coconut, shallots, dried whole chilies (or chili powder), lime juice, salt and Maldives fish.[3][4]
See also
References
- ^ Lee, Jess (2014). The World's Best Spicy Food: Where to Find it & How to Make it. Lonely Planet. ISBN 9781743604212.
- ^ Bajpai, Lopamudra Maitra (2020), India, Sri Lanka and the SAARC Region: History, Popular Culture and Heritage, Taylor & Francis, ISBN 9781000205855
- ^ Gunawardena, Charles A. (2005). Encyclopedia of Sri Lanka. Sterling Publishers Pvt. Ltd. p. 96. ISBN 9781932705485.
- ^ Institute of Traditional Cultures (1967). "Bulletin of the Institute of Traditional Cultures". University of Madras: 226.
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