Traditional Sri Lankan Pol Sambol

A Short Story of the Recipe

Pol Sambol is one of the proudest treasures of Sri Lankan kitchens, simple, fiery, and full of island soul. From village breakfasts to festive lunches, this sambol brings color, spice, and childhood memories to every table. Made with freshly grated coconut and a perfect blend of Rasa Padhama spices, it’s a dish loved by all ages for its aroma, heat, and homely comfort.

Ingredients

• 1 cup freshly grated coconut
• 1 medium onion (finely chopped)
• 1–2 green chillies (optional)
• 1 tbsp Maldives fish (optional)
• 1 small lime (juice)
• 1 tsp salt (adjust to taste)
• 1.5 tbsp Rasa Padhama Chilli Powder
• 1 tsp Rasa Padhama Roasted Chilli Flakes
• ¼ tsp Rasa Padhama Turmeric Powder
• Few curry leaves (optional)

Preparation Time

Adults Zone:

• Scrape fresh coconut or prepare the grater safely.
• Finely chop onions and green chillies.
• Handle Maldives fish grinding (if using).
• Balance spice, lime, and salt to match family preference.

Kuttys Zone:

• Mix grated coconut in a large bowl.
• Add Rasa Padhama spices into small bowls.
• Squeeze lime (with help).
• Combine everything gently using a spoon or hand.
• Help with plating, forming cute shapes or adding curry leaves for decoration.

Just pure mixing and magic

Adults Zone:

• Adjust flavors; heat, sourness, salt.
• Show kids how Pol Sambol color comes from perfect chilli blending.

Kuttys Zone:

• Mix sambol until bright red and fluffy.
• Give the proud first taste and declare “Kutty Approval!”
• Arrange neatly next to kiri bath, hoppers, or warm rice.

Share the Joy

• Capture the vibrant red sambol, tiny hands mixing, and the family laughter.
• Tag @RasaPadhama on your posts.
• Use hashtags: #RasaPadhamaKuttyKitchen #PolSambol #SriLankanFlavors