Description
Sri Lankan Coconut Sambol is a vibrant and zesty condiment made from freshly grated coconut, chili flakes, and lime juice. Perfect as a spicy accompaniment to rice, roti, or grilled meats, this no-cook sambol combines traditional Sri Lankan flavors with a bright, tangy twist.
Ingredients
Scale
Spices and Flavorings
- 2 tsp chili flakes
- 1/2 tsp chili powder
- 1/2 tsp salt, or to taste
- 2 tsp Maldive fish chips (optional)
- 2 tsp lime juice, or more to taste
Fresh Ingredients
- 1 shallot, finely chopped
- 1 habanero or green chili, finely chopped (optional)
- 1 1/2 cups fresh shredded or grated coconut
Instructions
- Prepare the spice base: Add chili flakes, chili powder, salt, and Maldive fish chips (if using) to a mortar and pestle and pound lightly until the mixture is coarse but combined.
- Add aromatics: Incorporate the finely chopped shallot and chili into the mortar and gently crush them together with the spices. Be careful not to overwork the mixture to retain texture.
- Mix in the coconut: Add the shredded coconut to the mortar and pound again until the coconut is evenly mixed with the spices and aromatics, ensuring a consistent texture throughout.
- Add lime juice: Pour in the lime juice and stir or gently mix until the coconut is well coated and has an even, vibrant color. This adds brightness and acidity.
- Adjust and serve: Taste the sambol and adjust salt and lime juice as needed. Serve immediately as a condiment alongside your dish for the freshest flavor.
Notes
- Maldive fish chips add a smoky umami flavor but can be omitted for a vegetarian version.
- Fresh grated coconut is essential for authentic flavor and texture; canned coconut is not recommended.
- The habanero chili can be substituted with milder green chilies for less heat.
- Use a mortar and pestle for traditional texture, but a food processor can be used cautiously to avoid over-processing.
- Best served fresh as the lime juice and coconut lose their freshness over time.
