Sri Lanlan Coconut Sambal Recipe with Hoppers

Sri Lankan Coconut Sambol Recipe 

Straight from the kitchen at Palm Cove Mirissa, Sri Lanka


Travelling in Sri Lanka, we devoured so many delicious and plentiful curry feasts just like the one above. Breakfasts were hoppers or eggs on thick cut toast or roti served with curries, dahl, and of course the ultimate Sri Lankan accompaniment, Coconut Sambol.

We sprinkled it on our curries and dahl, even our eggs. I became so accustomed to eating it that I asked for the recipe from the kitchen staff at one of our favourite stays. They kindly shared their Coconut Sambol recipe and another recipe which I will share soon.


Sri Lanlan Coconut Sambal RecipeFresh coconut sambol Sri Lankan style


This raw Sambol, unlike the more labour-intensive fried or raw Indonesian Sambal, is barely a recipe and very easy to whip up – literally. It’s just a question of having all the ingredients on hand, and mixing them together.

If you love curries and dahls or even a simple egg dish, Sri Lankan Coconut Sambol will add that extra boost of flavour and spice.

Enjoy! Xx


Sri Lankan Coconut Sambol Recipe 

Serves 2 people


1/2 a grated coconut, fresh or desiccated

1 medium sized red onion, finely chopped

1/2 a tomato, chopped

2-3 green chillies, finely sliced

Juice of one medium sized lime or lemon

1/2 tbsp red chilli powder or red paprika powder

Salt to taste



Dry fish flakes or powder



Add all of the above ingredients together in a bowl and mix through using your fingers.


Taste before serving and adjust any of the ingredients accordingly.