Kumar's sambol recipe

A vegan coconut relish. A version of pol sambol.

Serves: X people | Prep time: X mins | Cooking time: XX mins | Ready in: XX mins

Vegan | Nut-Free | Gluten-Free


  • 250g grated coconut - defrosted pack of frozen desiccated coconut or unsweetened desiccated coconut
  • 2 tablespoons chilli powder
  • 1/2 tsp or 1 tsp salt
  • 1 large red onion diced finely
  • 3 tbsp oil
  • 1 tsp each of fenugreek seeds, cumin seeds and black mustard seeds


  1. Add chilli powder, salt and onion to the grated coconut and mix together until all combined properly. (traditionally done in a pestal and mortar.
  2. Heat a saucepan and add the oil. Wait until hot (can see steam rising), then add black mustard seeds, fenugreek seeds and cumin seeds to the pan. (careful of the hot oil).
  3. As soon as the seeds start to spit, add the coconut mix and stir. Keep on low heat for 3-4 minutes. Stirring a little to not let it stick to the bottom of the saucepan.
  4. Serve with toasted bread, a bit of butter and a layer of sambal on top.
  5. The sambol will keep in the fridge for XXX days and to reheat you can xxxxxxxx.

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