Sri Lanka pol sambol authentic recipe - what makes it good?
3 Answers from travellers
Real pol sambol: freshly grated coconut (not desiccated - dry coconut ruins it), dried chili flakes (or fresh red chili), red onion (small handful, finely chopped), Maldive fish flakes (umbalakada - the umami secret, skip for vegan), fresh lime juice, salt. Ratio: 2 cups coconut, 1-2 tbsp chili, 1/4 cup onion, 1 tbsp Maldive fish, juice of half lime, salt to taste. Squeeze/hand-mix vigorously to release coconut oil - this is critical, not fluffy but wet-crushed. Rest 10 minutes before eating.
Fresh coconut is the difference between real pol sambol and tourist versions. Frozen fresh-grated coconut (available in Asian stores in the West) is next best. Never dried. Serve with hoppers, rice, string hoppers, roti. Homestay Sri Lanka is best place to learn technique properly - hand-massage is craft.
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