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Fresh Sri Lankan coconut sambal in a bowl with bright red chili, onions, and grated coconut.

Sri Lankan Coconut Sambal Recipe

A bold, fresh, no‑cook Sri Lankan coconut sambal made in just 5 minutes. Spicy, tangy, naturally vegan and gluten‑free. Enjoy it as is, or take it up a notch with an optional smoky roasted flavor twist.
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Prep Time 5 minutes
Servings: 2 portions
Course: condiment, Side Dish
Cuisine: South Asian, Sri Lankan
Calories: 230
Ingredients Method

Ingredients
  

  • 1 cup Freshly scraped coconut or store-bought frozen coconut flakes (thawed)
  • 2 Pearl onions thinly sliced
  • 2 Thai green chilies thinly sliced
  • 2 tsp Kashmiri chili powder
  • Salt as need
  • 1/2 tsp Lime juice
  • 1/2 tbsp Maldives fish optional
Optional for Smoky Version:
  • 1 tbsp Cooking oil of your choice
  • 1 Sundried red chilies
  • few Curry leaves
  • 1/2 tsp Mustard seeds

Method
 

  1. Prep the coconut: Add the freshly scraped or fully thawed coconut to a mixing bowl.
  2. Add aromatics: Mix in the sliced onions and green chilies.
  3. Season: Add Kashmiri chili powder, salt, and lime juice.
  4. Add umami (optional): Mix in Maldives fish for a savory, traditional depth.
  5. Mix by hand: Using your clean dominant hand, gently squeeze and mix the sambal. This releases natural oils from the coconut, juices from the onions, and heat from the chilies, giving a softer texture and deeper flavor (You can also use a spoon or mortar and pestle if preferred).
  6. Taste & adjust: Add more lime or salt to balance the overall flavor. Add chili powder to elevate the spice-level.
Optional Smoky Roasted Version
  1. Heat a small amount of oil in a pan. Add sundried red chilies, curry leaves, and mustard seeds. They will start sizzling soon. Sauté until fragrant and lightly toasted.
  2. Add the tempered mixture to the prepared fresh sambal and mix gently to combine everything.