Coconut Sambol Around Sri Lanka

An underrated, yet a heavenly dish you must try!

Thinking about Sri Lankan foods, the first thing that comes into my mind is a steamy rice plate paired with a golden orange Sambol made with fresh coconut. It’s not just colorful but can improve your appetite with the blend of tangy and spicy, aromas. 

In Sri Lanka, coconut Sambol is the basic food that any beginner starts to cook with. Speaking of which, not everybody can make the best Sambol unless finding the right proportion of salt & lime. In our culture, if a person doesn’t know how to make a coconut Sambol, not considered a cook, hence it has a top position in Sri Lankan cuisine. As Sri Lankans, we eat coconut Sambol with almost anything. String hoppers, Manioc (Cassava), Sweet potato, boiled Jackfruit, Thosa, Hoppers, Bread, and the list goes on. 

This is an amazing dish that you can play around with to create more flavors with add-ons. Different cultures and families in Sri Lanka have their own “brands” of coconut Sambol as well. The basic Sambol is made with fresh coconut, onion, dried chili, salt, and lime (The easiest Coconut Sambol with back-to-basics). 

Whenever it’s available, I always prefer to add a handful of curry leaves to my Sambol to enhance the taste and aroma. So, if you’re planning to add garlic, curry leaves, or pepper to improve the taste, eventually you’re enriching the nutrition as well. If you want a super spicy version of the coconut symbol (Kochchi Sambol), swap the red chili with white Tabasco pepper / Bird chili. This has a smoky flavor and a pungent aroma. Although this’s a vegan dish, people customize it with Maldive fish or dry fish to add more flavor. If you can’t find fresh coconut, feel free to use a frozen one, but make sure to thaw it before use. For the frozen or refrigerated coconut, I would recommend you make any tempered version of a Sambol. Here are some ways to customize the basic version of the coconut Sambol. 

Speaking of coconut sambol recipes, the next question in my mind is what kind of equipment can be used to create this. “Mirisgala” (grinding stone) and “Wangediya” (motor and pestle) are two traditional pieces of equipment used while grinding jars and food processors are modern ones. The best thing about this recipe is, you can make it just by mixing it with your hand or a spoon. 

Now you might be thinking why we should incorporate this in our diet. As we all know that the main ingredient of the dish, fresh coconut is a superfood as it is packed with dietary fiber, sodium, and potassium which act as electrolytes to help our body to maintain blood and fluid levels. When it comes to onions, shallots or red onions are preferable over other types due to their sharp taste. They are rich in vitamins and antioxidants. In simple terms, it protects our body from harmful substances (free radicals). On the other hand, chili has an anti-inflammatory effect and helps our body to fight against diseases and for the proper functioning of the heart. Salt helps to maintain the fluid balance, while lime juice can improve digestion, and immunity and aids in weight loss. The combination of shallots, curry leaves, coconut, and lime juice is a perfect food for healthy hair and skin.

After all, I am always wondering how our ancestors created these simple, yet amazing dishes without using any search engine or scientific knowledge, but by using their traditional skills and knowledge that we can relate to modern-day findings.