Sri Lankan Coconut Sambol
a spicy, tangy blend of grated coconut, chili, onion, and lime.
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Servings: 4 servings
Calories: 185kcal
Ingredients
- 200 g coconut freshly grated
- 50 g red onion finely chopped
- 20 g fresh red chilli to taste
- 20 g lime juice
- 1 tsp Maldive fish flakes optional
- 1/2 tsp salt to taste
Instructions
- Place grated coconut in a large bowl.
- Using a mortar and pestle or food processor, grind the chili and onion into a coarse paste.
- Add this paste to the coconut.
- Mix in salt, lime juice, and Maldive fish (if using).
- Gently mix everything with your hands or a spoon until well combined and slightly moist.
- Taste and adjust lime and salt to your liking.
- Serve fresh as a side with rice, roti, or hoppers.
Notes
Notes:
🧊 Storage:
Best eaten fresh, but can be stored in an airtight container in the fridge for up to 1 day.
- Always use fresh grated coconut for best flavor.
- For a dry sambol, reduce the lime juice slightly.
- This sambol is typically served raw, but can be lightly tempered in oil for a different texture.
🧊 Storage:
Best eaten fresh, but can be stored in an airtight container in the fridge for up to 1 day.
Nutrition
Calories: 185kcal | Carbohydrates: 9.5g | Protein: 1.9g | Fat: 16.5g