The world of sambols pol sambol lunu miris seeni sambol katta sambol what are they and which should I try
I am obsessed with the little fiery relishes that come with every meal the sambols Can someone explain the world of Sri Lankan sambols what is pol sambol (coconut) lunu miris seeni sambol (is it sweet) katta sambol and the others which are spicy which are mild how are they made and how do I use them with rice and curry hoppers bread I want to understand and appreciate these relishes properly they might be my favourite part of the cuisine Foodies and cooks please school me on sambols
5 Answers from travellers
Home cook so welcome to the wonderful world of sambols the relishes that make the meal The big ones POL SAMBOL the king the everyday one freshly grated COCONUT mixed with red chilli (powder or fresh) lime salt and often a little onion and Maldive fish (umbalakada the dried fish for umami) it is fresh spicy tangy and savoury and goes with EVERYTHING (rice and curry bread hoppers string hoppers roti) the most beloved daily sambol learn to love it LUNU MIRIS fiery and sharp a pounded paste of red onion (lunu) chilli (miris) Maldive fish lime and salt it is HOT punchy and oniony the classic partner for plain things (it wakes up rice bread kiribath the milk rice) a little goes a long way SEENI SAMBOL the sweet one (seeni means sugar) caramelised ONIONS cooked down with chilli sugar tamarind and spices into a dark sweet sour spicy jammy relish it is rich and addictive (sweet then a chilli kick) wonderful in a bread roll with hoppers or rice a favourite KATTA SAMBOL very HOT a fiery dried chilli and Maldive fish sambol for the heat seekers intense use sparingly The variety there are MANY more GOTU KOLA and other MALLUNG (not strictly sambols but the shredded leafy salads with coconut fresh and healthy the herbal threads) coconut sambols with different twists fish and seafood sambols regional versions each cook has their own How spicy POL SAMBOL moderate (adjustable) LUNU MIRIS and KATTA SAMBOL HOT SEENI SAMBOL sweet with a mild to medium kick so start with pol and seeni if chilli shy approach katta and lunu miris with respect How to use them they are CONDIMENTS a spoonful on the side of your plate to mix into mouthfuls of rice and curry to spread in a roti or bread to top a hopper or string hoppers they add the fresh spicy tangy or sweet hit that lifts the meal take a little and build your own balance of flavours Which to try ALL but start with POL SAMBOL (the essential fresh coconut one) and SEENI SAMBOL (the sweet caramelised onion one) then brave LUNU MIRIS and KATTA SAMBOL for the heat so the sambols pol sambol (fresh coconut chilli lime the everyday king) lunu miris (fiery onion chilli) seeni sambol (sweet caramelised onion) and katta sambol (very hot) are the relishes that make the cuisine sing use them as condiments to lift rice curry bread and hoppers start with pol and seeni then chase the heat they may well become your favourite part of the food too
Pol sambol the fresh coconut chilli lime king lunu miris the fiery onion chilli seeni sambol the sweet caramelised onion and katta sambol the very hot one used as condiments to lift rice curry bread and hoppers start with pol and seeni then chase the heat this is exactly the schooling I wanted thank you
Try a seeni sambol bun or roll from a bakery the sweet spicy caramelised onion sambol stuffed in soft bread is a classic snack and a perfect gentle introduction to how sambols work before you brave the fierier ones it shows you the sweet side of the spectrum
Do not overlook the leafy mallung alongside the sambols the shredded gotu kola or other greens with coconut are fresh healthy and a lovely cooling balance to the fiery sambols on the plate together they give you the full range of textures and heat levels
Fresh pol sambol with hot string hoppers in the morning converted me the fresh coconut chilli and lime against the soft rice noodles is simple perfection ask for it freshly made the just grated coconut version is far better than anything that has sat around
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