Pol sambol is a spicy, coconut-based condiment in Sri Lankan cuisine. This spicy and tangy relish is a combination of creamy coconut, red onions, red chilli powder, lime juice, and salt. Lime juice adds a touch of zest to the recipe, and Maldive fish flakes are added for a mild umami flavour. There is a similar version of this recipe known as thengai thogayal, and the best part is that they are both made using a stone grinder, but with different ingredients. Other variations differ from this condiment in their profiles, such as lunu miris, which omits coconut for a sharper spice that complements kiribath and boiled eggs. On the other hand, there is katta sambol, similar to lunu miris, but it is made from dried tuna, giving it a punchy flavour. Pol sambol recipe is quick and easy to make, and it adds the perfect kick to rice, curry, string hoppers, and coconut roti.