89. 𝐇𝐨𝐰 𝐭𝐨 𝐌𝐚𝐤𝐞 𝐀𝐮𝐭𝐡𝐞𝐧𝐭𝐢𝐜 𝐒𝐫𝐢 𝐋𝐚𝐧𝐤𝐚𝐧 𝐂𝐨𝐜𝐨𝐧𝐮𝐭 𝐒𝐚𝐦𝐛𝐨𝐥 (𝐏𝐨𝐥 𝐒𝐚𝐦𝐛𝐨𝐥) 🇱🇰✨

November 13, 2025

𝐇𝐨𝐰 𝐭𝐨 𝐌𝐚𝐤𝐞 𝐀𝐮𝐭𝐡𝐞𝐧𝐭𝐢𝐜 𝐒𝐫𝐢 𝐋𝐚𝐧𝐤𝐚𝐧 𝐂𝐨𝐜𝐨𝐧𝐮𝐭 𝐒𝐚𝐦𝐛𝐨𝐥 (𝐏𝐨𝐥 𝐒𝐚𝐦𝐛𝐨𝐥)

If this is your first time in Sri Lanka — don’t miss the Coconut Sambol!

Once you taste it, it will become your favorite forever.

Every time I travel abroad, my foreign friends always ask me to bring Coconut Sambol!

𝐖𝐚𝐭𝐜𝐡 𝐕𝐢𝐝𝐞𝐨 : https://youtube.com/shorts/7gch4aeLMGM?si=jJEGpnYY7EvVmz_8

I even make it and take it with me — once it’s lightly fried, it keeps for a few days without a fridge, and even longer when refrigerated.

This bright, spicy, and tangy sambol is the heart of Sri Lankan meals — perfect with rice, hoppers, string hoppers, roti, or bread.

And yes, if you don’t have fresh coconut, you can use desiccated coconut — just soak it in warm water or coconut milk until soft. The taste is slightly different, but still full of that Sri Lankan magic!

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𝐑𝐞𝐜𝐢𝐩𝐞: 𝐂𝐨𝐜𝐨𝐧𝐮𝐭 𝐒𝐚𝐦𝐛𝐨𝐥 (𝐏𝐨𝐥 𝐒𝐚𝐦𝐛𝐨𝐥)

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:

• 1 cup freshly grated coconut (or thawed frozen coconut)

• 1 small red onion, finely chopped

• 2–3 small red chilies (adjust to your spice level), finely chopped

• 2 garlic cloves, minced

• ½ tsp chili powder (optional, for extra heat)

• ½ lime or lemon, juiced

• 1 tsp Maldive fish flakes (optional – for an authentic touch)

• Salt to taste

• One small Tomato - increase the taste

𝐈𝐧𝐬𝐭𝐫𝐮𝐜𝐭𝐢𝐨𝐧𝐬:

1. In a bowl, mix the grated coconut, onion, chilies, garlic, and chili powder.

2. Add Maldive fish flakes (optional).

3. Squeeze in the lime juice and mix well with your hand — this helps release all the flavors.

4. Add salt to taste and mix thoroughly.

5. Serve fresh with your favorite Sri Lankan dishes.

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𝐓𝐫𝐚𝐝𝐢𝐭𝐢𝐨𝐧𝐚𝐥 𝐖𝐚𝐲:

In Sri Lankan homes, we traditionally use a “Miris Gala” (chili stone) to grind all the ingredients together — it gives the sambol a unique texture and taste. In this video, I’m making it the traditional way!

Nowadays, many people use a chopping device or just mix by hand — both ways taste great.

𝐓𝐢𝐩 𝐟𝐨𝐫 𝐛𝐞𝐠𝐢𝐧𝐧𝐞𝐫𝐬: