Sri Lankan Spicy Coconut Sambol with Chili Flakes
This spicy coconut sambol is a fiery Sri Lankan favorite, perfect as an accompaniment to rice or flatbreads.
Preparation
Get these tasks done before you start cooking.
Preparing the Coconut Mixture
- 1
Combine Ingredients
In a bowl, combine grated coconut and red chili flakes.
- 2
Add Onion
Add the chopped red onion and mix thoroughly until well combined.
- 3
Season Sambol
Stir in lime juice, salt, and sugar, adjusting seasoning to taste.
Tip: ⚠ Important: Avoid over-mixing to retain the fluffy texture of the coconut. 💡 Pro Tip: Lightly toast coconut on a dry pan for a nutty flavor twist.
How to Make Sri Lankan Spicy Coconut Sambol with Chili Flakes
Total time: 20 min · Yields 4 servings
- 1
Mixing Consistency
Ensure coconut and spices are evenly distributed but not overly moist.
- 2
Flavor Balancing
Taste and adjust salt, lime juice, and chili for desired balance.
- 3
Serving Prep
Let the sambol sit for a few minutes before serving for flavors to meld.
Chef's Tips
Further reading
Frequently asked questions
How long can I store leftovers?
Store in an airtight container in the fridge for up to 2 days.
Can I make this ahead?
Yes, but it's best consumed fresh. Make it and store it for up to 2 hours for optimal taste.
Can dried coconut be used instead of fresh?
Yes, but rehydrate the dried coconut in warm water for about 10 minutes before using.
Is there a way to make this less spicy?
Reduce the amount of red chili flakes and remove seeds from the green chilies.
Can I use lemon juice instead of lime?
Yes, lemon juice can substitute lime juice for a similar tang.
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