Pol sambol facts for kids
Traditional pol sambol
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| Alternative names | Pol sambol, thengai sambal, coconut sambol |
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| Course | Condiments |
| Place of origin | Sri Lanka |
| Serving temperature | Room temperature |
| Main ingredients | coconut, red onion, chillies, salt, lime/lemon |
Pol sambol (Sinhala: පොල් සම්බෝල), also known as thenkai sambal (Tamil: தேங்காய் සම්බල්), is a yummy traditional dish from Sri Lanka. It's a type of coconut relish, which means it's a tasty mix of ingredients often served with other foods. People usually eat pol sambol with rice, string hoppers, hoppers, and different curries. It's made from fresh grated coconut, small onions called shallots, dried chili peppers, lime juice, salt, and a special ingredient called Maldive fish.
Contents
What's in Pol Sambol?
Pol sambol uses simple but flavorful ingredients. Here are the main ones:
- Coconut: This is the main ingredient. It's usually freshly grated.
- Shallots: These are small, mild onions that add a sweet and savory taste.
- Ground dry red chillies: These give pol sambol its spicy kick. You can use more or less depending on how much spice you like!
- Salt: Just like in most cooking, salt helps bring out all the flavors.
- Lime: Fresh lime juice adds a bright, tangy taste. It makes the sambol feel fresh.
- Maldive fish: This is a special ingredient. It's a type of smoked and dried tuna fish, often sold in small flakes. It adds a unique, savory flavor.
- Pepper (optional): Some people like to add a little black pepper for extra warmth.
- Garlic (optional): A small amount of garlic can add a deeper flavor.
- Tomato (optional): Sometimes, a bit of tomato is added for a slightly different taste and texture.
How to Make Pol Sambol
Making pol sambol is a fun process, especially the traditional way!
Traditional Preparation Method
The classic way to make pol sambol involves a special tool called a miris gala (Sinhala: මිරිස් ගල). This is a rectangular block of granite stone with a granite rolling-pin. Imagine a giant mortar and pestle!
- First, fresh grated coconut, shallots, chili peppers, and maldive fish are placed on the miris gala.
- Then, the ingredients are ground together using the rolling-pin. This mixes everything perfectly and releases all the flavors.
- If fresh coconut isn't available, you can use dried coconut that has been soaked in water to make it soft.
- After grinding, fresh lime juice is squeezed over the mixture.
- Finally, a little more salt is added if needed, and then it's ready to serve!
Different Ways to Enjoy Pol Sambol
Pol sambol is usually served as a fresh, cool side dish. But there's also a cooked version called Badapu Pol Sambol.
- To make Badapu Pol Sambol, the freshly made pol sambol is gently cooked.
- It's sautéed (lightly fried) with ingredients like mustard seeds, curry leaves, and sliced onion. This gives it a different, slightly warmer flavor and texture.
Pol sambol is a simple yet delicious part of Sri Lankan meals, loved by many for its fresh and spicy taste!
