By Pallavi Verma 
Coconut sambol is a versatile condiment that adds a burst of flavor to Sri Lankan meals. It’s typically made with grated coconut, chili peppers, lime juice, and a few other ingredients.
Ingredients:
- 1 cup grated coconut
- 2-3 red chili peppers, finely chopped
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- 1-2 cloves garlic, minced (optional)
- 1/2 onion, finely chopped (optional)
Instructions:
- Combine ingredients: In a bowl, mix together the grated coconut, chili peppers, lime juice, salt, garlic and onion.
- Mash: Use a mortar and pestle or the back of a spoon to mash the ingredients together until well combined and slightly pasty.
Serving Suggestions:
Coconut sambol is a versatile condiment that can be enjoyed in various ways:
- Accompaniment: Serve it as a side dish with rice and curry, hoppers, or string hoppers.
- Topping: Add it to grilled fish, chicken, or vegetables for a flavorful boost.
- Ingredient: Incorporate it into other dishes like samosas, kottu roti, or stir-fries.
Tips:
- Adjust the spice level by adding more or fewer chili peppers.
- For a milder version, remove the seeds from the chili peppers before chopping.
- Maldive fish flakes add a unique umami flavor to the sambol, but they can be omitted if desired.
- For a healthier option, use less or no oil when grating the coconut.
Enjoy your homemade Sri Lankan coconut sambol!