By Jehan Yusoof  |  Updated September 07, 2026  |  ★ 5.0 (3 reviews) | 6 comments

Coconut sambol, or pol sambol(පොල් සම්බෝල), is a fresh condiment made with freshly grated coconut mixed with shallots, chilli, black pepper, lime, and salt, with an option of adding Maldive fish.

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Scroll down for the full written recipe with all 3 methods. Ingredient tips and what to serve with pol sambol.

What is Pol sambol(පොල් සම්බෝල)?

If you are not familiar with the term pol sambol, it is a coconut-based sambol made with a handful of ingredients.
It’s one of the most popular Sri Lankan dishes you need to try.
Pol sambol is a spicy coconut sambol made with freshly scraped coconut, black pepper powder, red chilli powder, shallots, and green chillies as key ingredients.
Gluten-free, vegan, vegetarian, and absolutely delicious. Coconut is an essential part, if not a key ingredient, of Sri Lankan cooking.
We use thick and thin coconut milk to make gravies for our curries, and freshly grated coconut is used to make a spicy coconut sambol.

Ingredients for pol sambol (coconut sambol)

You’ll find exact quantities in the recipe card below.

• Freshly scraped coconut.
  • You can use freshly scraped coconut or frozen scraped coconut, which is now available in supermarkets. Desiccated coconut works but use only in an emergency (see the FAQ).
• Shallots or medium-sized onions.
  • For authentic flavour, use shallots, but you can substitute with a medium-sized regular onion. If you are using a mortar and pestle, cut the onion into wedges so you can crush it easily.
• Green chillies.
  • They add heat to the pol sambol. You can use a small piece of scotch bonnet to ramp up the heat. Use the scotch bonnet with caution, as too much will make the pol sambol too spicy.
• Tomato.
  • Optional ingredient, but preferable.
• Red chilli powder, black pepper powder: used for heat
• Maldive fish: adds a mild umami taste to the sambol. Optional ingredient.
• Fresh lime juice.
• Salt to season.

What you will need from the kitchen

• Chopping board and knife
• Grinding stone or mortar and pestle
• Large bowl if you are making the pol sambol by hand
• Disposable gloves if you mix with your hands, because chilli stings
• Spoon
• Medium-sized serving bowl with serving spoon

How to make pol sambol (3 ways)

Before you start

• Soak the shallots in water for 10 to 15 minutes and remove the skin.
• Pound the Maldive fish to a coarse powder, or use ready-ground Maldive fish. Skip this for a vegan sambol.

Pound the Maldive fish and set aside. The Maldive fish is available in powder form as well. If this ingredient is not available, make the coconut sambol without it.

Method 1: on a grinding stone (mirisgala, මිරිස් ගල)

Just like the mortar and pestle, it is a traditional Sri Lankan tool used to make spice pastes and condiments like pol sambol.
Add the scallions or medium-sized onion cut into wedges, green chillies (substitute with a piece of Scotch bonnet chilli, tomato, pepper powder, and red chilli powder.
Grind the ingredients for a few minutes until you have a coarse paste.

Now, add the scraped coconut with the Maldive fish powder and grind all the ingredients.
As you grind, squeeze in the lime juice and season with salt.
Use a spoon to collect all the ingredients in the middle of the grinding stone as you grind.
Taste and season with salt, lime juice and red chilli powder.
Once done, transfer to a large bowl and serve.

Method 2: In a mortar and Pestle

Similar to using a grinding stone

Add the cleaned shallots to the mortar, followed by the green chillies.
You can substitute the green chillies with a small piece of Scotch bonnet if you want a spicy coconut sambol.

Add the chopped tomatoes, black pepper powder, and half of the red chilli powder.

Pound the ingredients well with the pestle.

Add the scraped coconut and Maldive fish powder, and continue pounding.

Add the rest of the red chilli powder.

Pound well to mix in the ingredients. Use a spoon to scrape the sides and mix the ingredients.

Season with salt and squeeze in the lime juice.
Make sure to remove the lime seeds before you continue to pound the pol sambol.
Taste and adjust seasoning as you need.

Method 3: by hand (quickest)

This is the easiest way to make the pol sambol in a rush.
Place the scraped coconut in a large bowl, add the chopped shallots or chopped regular onions and chopped green chillies to the coconut.

Add the red chilli powder and black pepper powder to the scraped coconut. You can add the Maldive fish powder as well.

Use a spoon or wear a disposable glove to mix all the ingredients.

As you combine, taste and season with salt and more red chilli powder if necessary.

Remove seeds and squeeze half a lime. Taste and continue to adjust the taste until you have the perfect Sri Lankan coconut sambol.

What to serve with pol sambol (coconut sambol)

• Serve pol sambol with roast paan or pol roti, or string hoppers.
• Serve with regular white rice, yellow rice, or ghee rice
• Serve with a mild curry. Dhal curry, potato curry
• If you want to serve the sambol with a meat or seafood dish, try out the following.
  • Sri Lankan chicken curry
  • Slow-cooked beef curry (like my grandmother makes)
  • Beef coconut curry- Sri Lankan style (village-style, naattu aviyal)
  • Minced beef curry (ground beef curry)
  • Jack mackerel pepper fish curry (Sri Lankan)
  • Sri Lankan Fish curry with coconut milk(thalapath)
• Serve with any rice and curry menu.

FAQ: Pol sambol (coconut sambol)

• Can I use desiccated coconut to make pol sambol?
  • Yes. Freshly scraped coconut always tastes better, but desiccated coconut is a good backup if you live overseas and can’t find fresh.
  • Desiccated coconut is dried, so it’s drier and less creamy than scraped coconut. It needs moisture added back. The sliced onions, tomato, and lime juice do most of that for you. Mix well, wait a few minutes, and it will look and taste close to the real thing. You can add a few teaspoons to hydrate it.
• How long does pol sambol stay fresh?
  • Pol sambol is raw, so it spoils quickly at room temperature, especially on hot days. Refrigerate leftovers and eat them within 24 hours. If you want a sambol that keeps longer, make my toasted kalu pol sambol (linked below).
• How much fresh coconut should I use for 2-3 individuals?
  • The recipe uses one medium coconut (about 1½ cups) for 4, so for 2 people, use half a coconut and halve everything else.

How to store pol sasmbol

Storing
Refrigerate within a few hours of making the pol sambol. Consume within 24 hours. For a sambol that keeps for longer, make my toasted kalu pol sambol.
Freezing
Avoid freezing.
Reheating
Reheat the coconut sambol by adding the sambol to a frying pan and reheating over low heat.
For best results, heat until there is no moisture left and it is slightly toasted.
Stop food wastage by
Only make as much as you need. Leftovers make a great sandwich: buttered bread, a layer of sambol and a slice of cheese.

More Sri Lankan coconut recipes

Kalupol coconut sambol
Sri Lankan yellow coconut sambol
Carrot-coconut stir-fry
Green beans and coconut stir-fry
Cabbage and coconut mallung

Watch more Sri Lankan recipes on my YouTube channel

ABOUT THE AUTHOR
JEHAN
Recipe creator. Food Blogger. Video creator
I’ve been cooking and sharing Sri Lankan recipes, along with other dishes I love making at home on Island Smile since 2015. I’ve tested every recipe on this site more than once in my own kitchen before it goes on the blog.
I grew up eating this food, and I still cook it the same way my family taught me, just written down clearly enough that you can follow it too.
If a recipe doesn’t work the way I say it will, tell me in the comments; I read every one, and I’ll help you fix it.