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Serve pol sambol as a side dish with rice and curry, use it as a condiment for sandwiches or wraps, use it as a dip for fried foods like fish or meat, or add it to soups and stews for extra flavor.<\/p>\n\n\n\n
It is a very traditional condiment in Sri Lanka and often is a must have in any Sri Lankan meal.<\/p>\n\n\n\n
It’s also worth noting that, like most condiments, you can adjust the recipe to your taste by adjusting the amount of chili peppers, lime juice, and salt to your preference.<\/p>\n\n\n\n
Coconut:<\/strong> Freshly grated coconut is the main ingredient in pol sambol, providing a mild sweetness and a creamy texture to the condiment.<\/p>\n\n\n\n Chili peppers:<\/strong> Pol sambol gets its heat from chili peppers, which can be added in the form of dried red chilies or fresh green chilies, or a combination of both.<\/p>\n\n\n\n Lime juice:<\/strong> Lime juice is added to provide a tangy and acidic balance to the dish and to preserve the color of the coconut.<\/p>\n\n\n\n Salt:<\/strong> Salt is added to enhance the flavor and to balance out the sweetness and acidity of the other ingredients.<\/p>\n\n\n\n Shallots:<\/strong> Shallots are an optional ingredient that can be added to bring a nice depth of flavor and a slightly sweeter taste to the pol sambol.<\/p>\n\n\n\n Q: What is pol sambol?<\/strong> Q: How do you typically serve pol sambol?<\/strong> Q: Can I adjust the recipe to my taste?<\/strong> Q: How long does pol sambol last in the fridge?<\/strong> Q: Is pol sambol vegan?<\/strong> Q: Can I make pol sambol without a mortar and pestle?<\/strong> Pol sambol, also known as coconut sambol, is a traditional Sri Lankan condiment made from freshly grated coconut, chili peppers, lime juice, and salt. The ingredients are ground or pounded together in a mortar and pestle to create a flavorful and spicy paste.<\/p>\n","protected":false},"author":1,"featured_media":6788,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"video","meta":{"footnotes":""},"categories":[278],"tags":[268,315,264,281,266],"class_list":{"0":"post-6785","1":"post","2":"type-post","3":"status-publish","4":"format-video","5":"has-post-thumbnail","7":"category-condiments","8":"tag-quick-and-easy","9":"tag-sri-lankan","10":"tag-under-10-ingredients","11":"tag-under-30-minutes","12":"tag-vegetarian","13":"post_format-post-format-video"},"yoast_head":"\nTips<\/h2>\n\n\n\n
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FAQs<\/h2>\n\n\n\n
A: Pol sambol, also known as coconut sambol, is a traditional Sri Lankan condiment that you make by freshly grating coconut, chili peppers, adding lime juice, and salt and then grinding or pounding them together in a mortar and pestle to create a flavorful and spicy paste.<\/p>\n\n\n\n
A: Pol sambol can be used as a side dish with rice and curry, as a condiment for sandwiches or wraps, as a dip for fried foods like fish or meat, or added to soups and stews to enhance the flavor.<\/p>\n\n\n\n
A: Yes, you can adjust the recipe to your taste by adjusting the amount of chili peppers, lime juice, and salt to your preference.<\/p>\n\n\n\n
A: Pol sambol can last for up to a week in the refrigerator if you store it in an airtight container. The acidity in the lime juice helps preserve the color of the coconut, but over time the texture of the coconut will change.<\/p>\n\n\n\n
A: Yes, You can make pol sambol vegan by using only plant-based ingredients.<\/p>\n\n\n\n
A: While a mortar and pestle is the traditional method for making pol sambol, you can also use a food processor or a blender to grind the ingredients together. However, the texture may be slightly different and the taste may not be as authentic.<\/p>\n","protected":false},"excerpt":{"rendered":"