Sri Lankan Coconut Sambol Tempered Recipe

(Total Approx. time: 10-15 minutes)

INGREDIENTS (For 2-3 people)

  • 1 tsp oil
  • 1/2 small onion
  • 2 cloves garlic
  • 4-6 curry leaves
  • small piece of pandan leaf (rampe)
  • 1/4 tsp Mustard seeds
  • 2-3 Cup desiccate coconut
  • 1tsp chilli powder (or paprika and pepper together)
  • salt to taste



  1. Cut onions and garlic, cut pandan leaf
  2. In a pan, heat oil on high then add onions, garlic, curry leaves, pandan leaf (rampe) and mustard seeds
  3. When it starts to brown, add the coconut, chilli powder and salt
  4. Mix well, if the coconut looks too dry, add 1-2 tsp of water
  5. Serve with toasted bread, roti or dosai

NOTE: This keeps well in the fridge for 3-4 days.



For Coconut gravy symbol, replace chilli powder with turmeric and pepper powder and 1/2 cup of coconut milk. Cook in pan until coconut milk starts to bubble, then turn off heat. Serve with toasted bread, roti or dosai.