Silvermill Coconut Sambol is a dry mix for pol sambol, the grated coconut relish that sits beside rice and curry on tables across Sri Lanka. The pack calls it Sri Lankan Coconut Sambol and repeats the name in Sinhala and Tamil, and the 55g sachet holds the mix ready to bring back with a little hot water.
Pol sambol is built on grated coconut with chilli, onion, lime and salt. Silvermill describes its version as coconut blended with spices, chilli, lime and seasonings, with a tangy, mildly spicy flavour. The front of the pack marks it as 100% vegetarian.
Making it is quick. Empty the sachet into a bowl, add four tablespoons of hot water and mix well with a fork, then leave it to rest for five minutes. Stir in chopped onion and a squeeze of lime to taste, and if you want to take it further, add chopped garlic, tomato or Maldive fish.
Serve it the way pol sambol is eaten in Sri Lanka: with plain rice and curry, with bread, or with hoppers and string hoppers. It is normally served at room temperature, alongside the other dishes on the plate.
Silvermill is a Sri Lankan coconut company whose roots go back to the Giriulla Desiccating Mills, founded by Anthony Silva in 1920. This sambol is part of its range of coconut cooking products.
