Jump to content

Pol sambol

From Wikipedia, the free encyclopedia
This is an old revision of this page, as edited by Dan arndt (talk | contribs) at 03:55, 23 August 2018 (add references). The present address (URL) is a permanent link to this revision, which may differ significantly from the current revision.
Pol Sambola
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 (Template:Lang-si) is a traditional Sri Lankan dish made from coconut, mostly used as an accompaniment with rice, string hoppers, hoppers, parathas and many more meals. It is a coconut relish, consisting of freshly grated coconut, red onions, dried whole chilies (or chili powder), lime juice, salt and Maldive fish.[1]

Ingredients

Preparation

The traditional method for preparing pol sambol is to grind the coconut, red onion, chillies, maldive fish (umbalakaḍa - a smoked and cured tuna, that is sold in chips or flakes), garlic and salt on a rectangular block of granite with a granite rolling-pin, known as a miris gala.[2] 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 and serve as a side dish.

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. ^ Gunawardena, Charles A. (2005). Encyclopedia of Sri Lanka. Sterling Publishers Pvt. Ltd. p. 96. ISBN 9781932705485.
  2. ^ Bullis, Douglas; Hutton, Wendy (2001). Food of Sri Lanka. Tuttle Publishing. p. 37. ISBN 9781462907182.
Retrieved from "https://en.wikipedia.org/w/index.php?title=Pol_sambol&oldid=856136380"