Pol Mallum (Stringhopper Sambol)

Pol Mallum is a traditional Sri Lankan condiment known for its bright, creamy texture and complex flavor profile. This dish combines the richness of fresh grated coconut with the sharp acidity of lime juice and the gentle heat of fresh chilies. The addition of turmeric provides a golden hue and earthy undertone, while cinnamon and fenugreek introduce warm, aromatic notes that balance the freshness. Typically served alongside string hoppers (idiyappam) or rice and curry, this sambol adds a necessary crunch and zesty kick to the meal. It is a vegan-friendly side that comes together quickly, making it an excellent choice for enhancing simple weeknight dinners with authentic South Asian flavors.

Cuisine: Greek

Courses: Main Courses

Difficulty: Intermediate

Servings: 1

Calories: 69.8

Dietary: Gluten-free, Vegetarian

Description

Pol Mallum is a traditional Sri Lankan condiment known for its bright, creamy texture and complex flavor profile. This dish combines the richness of fresh grated coconut with the sharp acidity of lime juice and the gentle heat of fresh chilies. The addition of turmeric provides a golden hue and earthy undertone, while cinnamon and fenugreek introduce warm, aromatic notes that balance the freshness. Typically served alongside string hoppers (idiyappam) or rice and curry, this sambol adds a necessary crunch and zesty kick to the meal. It is a vegan-friendly side that comes together quickly, making it an excellent choice for enhancing simple weeknight dinners with authentic South Asian flavors.

Ingredients

1/2 Coconut
1 Onion
1 Fresh Chilli
2 Tomatoes
60 milliliter Water
1/2 teaspoon Turmeric
1/2 teaspoon Cinnamon powder

Directions

1
Grate the coconut finely and set aside.
2
Finely chop the onion and fresh chili.
3
Dice the tomatoes into small pieces.
4
Heat a pan over medium heat and add the chopped onions and chilies.
5
Add the diced tomatoes, water, turmeric, cinnamon powder, curry leaves, and fenugreek seeds to the pan.
6
Cook the mixture, stirring occasionally, until the onions are soft and the tomatoes have broken down.
7
Stir in the grated coconut and coconut milk (if using) and cook for another 2-3 minutes, ensuring the coconut is heated through but not burnt.
8
Remove from heat and stir in the fresh lime juice and salt to taste.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 69.8kcal

% Daily Value *
Total Fat 4.4g7%
Saturated Fat 3.4g17%
Cholesterol 0.0mg0%
Sodium 9.1mg1%
Total Carbohydrate 7.8g3%
Dietary Fiber 2.5g10%
Sugars 3.6g
Protein 1.4g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This recipe is adapted from "A taste of Sri Lanka" by Indra Jayasekera.

Ensure the coconut is grated finely for the best texture. If using dried coconut, soak it in warm water for 10 minutes before grating or blending.

Adjust the amount of fresh chili according to your preferred heat level.

Add salt just before serving to prevent the coconut from releasing too much water.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors may intensify after resting.

Keywords: pol mallum, stringhopper sambol, sri lankan, coconut sambol, vegan, curry leaves, fenugreek, turmeric, cinnamon, chili, lime juice, onion, tomato, condiment, side dish, spicy, creamy, aromatic, fresh coconut, idiyappam

Read it online: https://www.chefs-mate.com/recipe/pol-mallum-stringhopper-sambol/