Pol sambol

In today's world, Pol sambol has become increasingly relevant. Whether in the personal, professional or social sphere, Pol sambol has become a central element that sets the tone in various areas of our lives. Over time, the importance of Pol sambol has increased, generating debates, controversies and significant transformations. In this article, we will explore in depth the impact of Pol sambol on contemporary society, analyzing its implications, challenges and opportunities. Additionally, we will examine how Pol sambol has evolved over time, as well as its influence on multiple aspects of modern life.

Pol sambol
Traditional pol sambol
Alternative namesPol sambol, thengai sambal, coconut sambol
CourseCondiments
Place of originSri Lanka
Serving temperatureRoom temperature
Main ingredientscoconut, red onion, chillies, salt, lime/lemon
VariationsMaldives fish

Pol sambol (Sinhala: පොල් සම්බෝල), or thenkai sambal (Tamil: தேங்காய் சம்பல்), is a traditional Sri Lankan dish made from coconut, mostly used as an accompaniment with rice, string hoppers, hoppers and curries. It is a coconut relish, consisting of freshly grated coconut, shallots, dried whole chilies or chili powder, lime juice, and salt.

Traditionally the ingredients are ground on a rectangular block of granite with a granite rolling-pin, known as a miris gala (Sinhala: මිරිස් ගල). Alternatives include the use of Maldives fish (umbalakaḍa), a smoked and cured tuna, that is sold in chips or flakes. A variation can be made by sautéing the pol sambol in mustard seeds, curry leaves and sliced onion, which is called badapu pol sambol (sautéed pol sambol).

See also

References

  1. ^ Lee, Jess (2014). The World's Best Spicy Food: Where to Find it & How to Make it. Lonely Planet. ISBN 9781743604212.
  2. ^ Bajpai, Lopamudra Maitra (2020), India, Sri Lanka and the SAARC Region: History, Popular Culture and Heritage, Taylor & Francis, ISBN 9781000205855
  3. ^ Gunawardena, Charles A. (2005). Encyclopedia of Sri Lanka. Sterling Publishers Pvt. Ltd. p. 96. ISBN 9781932705485.
  4. ^ Institute of Traditional Cultures (1967). "Bulletin of the Institute of Traditional Cultures". University of Madras: 226. {{cite journal}}: Cite journal requires |journal= (help)
  5. ^ Bullis, Douglas; Hutton, Wendy (2001). Food of Sri Lanka. Tuttle Publishing. p. 37. ISBN 9781462907182.
  6. ^ Solomon, Charmaine (2011). The Complete Asian Cookbook. Hardie Grant Australia. ISBN 9781742701448.
  7. ^ Blazé, Ray (1961). Ceylon, Its People and Its Homes. J. Murray. p. 84.
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