A fiery, vibrant condiment of freshly scraped coconut tossed with red chili flakes, red onion, lime juice, Maldive fish, and a pinch of salt — the soul of every Sri Lankan breakfast table.
Ingredients
2 cups freshly grated coconut
2 tbsp Maldive fish flakes (umbalakada)
1 red onion, finely chopped
2 tsp red chili flakes
1 tsp chili powder
Juice of 1 lime
1/2 tsp salt
1 green chili, finely sliced
Instructions
1Grate fresh coconut using a traditional coconut scraper or box grater to get fine, fluffy shreds.
2Pound Maldive fish flakes lightly in a mortar to break them into fine pieces.
3Combine grated coconut, onion, chili flakes, chili powder, and Maldive fish in a bowl.
4Squeeze lime juice over the mixture and add salt. Toss thoroughly with your fingers, pressing slightly to release coconut oils.
5Taste and adjust salt, lime, and chili. Garnish with sliced green chili. Serve immediately.
Did You Know?
Sri Lankans judge a household by its pol sambol — the ratio of chili to coconut is considered a deeply personal family signature passed through generations.