Pol sambola

Pol Sambola, also known as Thenkai Sambal, is a cherished Sri Lankan side dish made from coconut. It's a versatile accompaniment that pairs wonderfully with rice, string hoppers, hoppers, and various curries.

Ingredients:

- Freshly grated coconut (or moistened desiccated coconut if fresh is unavailable)

- Shallots

- Ground dried red chilies

- Salt

- Lime juice

- Pepper

- Maldive fish

- Optional: Garlic and tomato

Traditional Preparation:

To prepare Pol Sambola, begin by grinding the freshly grated coconut, shallots, chilies, and Maldive fish together. Traditionally, this is done using a granite block with a granite rolling pin, which helps to thoroughly blend the flavors. If using desiccated coconut, be sure to moisten it first. After grinding, add lime juice and salt to taste. Your Pol Sambola is now ready to serve.

Variation:

For a different take, try making Badapu Pol Sambol, or sautéed Pol Sambola. For this version, sauté the Pol Sambola mixture with mustard seeds, curry leaves, and sliced onions. This process adds a rich, aromatic dimension to the dish.

Whether you stick with the traditional method or experiment with the sautéed variation, Pol Sambola is sure to add a burst of flavor to your meal.