Pol sambol (Sinhala: පොල් සම්බෝල), or thenkai sambal (Tamil: தேங்காய் சம்பல்), is a traditional Sri Lankan dish made from coconut, mostly used as an accompaniment with rice, string hoppers, hoppers and curries.[1][2] It is a coconut relish, consisting of freshly grated coconut, shallots, dried whole chilies or chili powder, lime juice, and salt.[3][4]
Traditionally the ingredients are ground on a rectangular block of granite with a granite rolling-pin, known as a miris gala (Sinhala: මිරිස් ගල).[5] Alternatives include the use of Maldives fish (umbalakaḍa), a smoked and cured tuna, that is sold in chips or flakes.[6][7] A variation can be made by sautéing the pol sambol in mustard seeds, curry leaves and sliced onion, which is called badapu pol sambol (sautéed pol sambol).
^Bajpai, Lopamudra Maitra (2020), India, Sri Lanka and the SAARC Region: History, Popular Culture and Heritage, Taylor & Francis, ISBN9781000205855
^Gunawardena, Charles A. (2005). Encyclopedia of Sri Lanka. Sterling Publishers Pvt. Ltd. p. 96. ISBN9781932705485.
^Institute of Traditional Cultures (1967). "Bulletin of the Institute of Traditional Cultures". University of Madras: 226. {{cite journal}}: Cite journal requires |journal= (help)
