Traditional Srilankan Sambol Recipe

Traditional Srilankan Sambol Recipe
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Srilankan food is always a special and enjoyed one if you have a tasted earlier. The Sambol is one of the most famous recipe in Srilanka . This recipe is traditionally inspired in Srilanka. Here we have tried to recreate this Sambol in two ways so come let’s check out how we can make this recipe in home.

Sambol Ingredients

For Pol Sambol

  • Red Chili – 6 nos
  • Shallots
  • Grated Coconut – 1 cup
  • Rock Salt
  • Juice of 1 lemon
  • Sugar – 1/2 Tsp (optional)

For Masi Sambol

  • Red Chili – 8 nos
  • Grated Coconut – 1 cup
  • Shallots – 8 nos
  • Rock Salt
  • Sugar – 1/2 Tsp
  • Dry Fish Powder – 2 Tbsp
  • Juice of 1 lemon
  • Gingelly oil
  • Turmeric powder – 1/4 Tsp

See Also : Andhra Style Spicy Gongura Pachadi


Pol Sambol

  • We are going to pound some ingredients together. Take some red chilli, onion shallot, freshly grated coconut, teaspoon of rock salt.
  • Then squeeze a juice of one lemon. Finally add halt teaspoon of sugar.
  • However sugar remains to be optional. Here we have used it to enhance the taste and flavour of the recipe. Now pound everything together.
  • The flavors are incredibly fresh with the spiciness of the red chilli along with the tangibleness of lemon and the sweetness of the coconut
  • The sambol is ready to be served. The best way to have this Pol Sambol is with some nice steamed rice.

Masi Sambol

  • Now lets us pound the ingredients for the Masi Sambol.
  • To the mortar or pounder add Red chilli, Onion shallots, Grated coconut, a teaspoon of rock salt to enhance the taste.
  • Again here the sugar remains to be optional. If you want to have a diverse taste and flavour.
  • Add some dry fish powder. If you do not get the dry fish powder, Try adding small pieces of dry fish and we can powder it along with the other ingredients.
  • Finally squeeze the juice of one lemon and start pounding all the ingredients.
  • Mostly Masi sambol is directly served with rice. However let us see how we can preserve them for some couple of days.
  • Take a pan add two table spoon of gingelly oil, add the pounded paste and stir it a bit.
  • Add some turmeric powder. You will start to notice that the oil getting absorbed into the mixture.
  • Now add some more oil since we are going to preserve them. Stir fry for about two to three minutes. The Masi Sambol is ready now.
  • You can store it in refrigerator for about two to three days and enjoy.
Vidya Sankaranandh

Vidya Sankaranandh

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