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Sri Lankan Condiments: The ultimate guide

A condiment is an ideal option for those who love to add extra taste to their main dish. Sri Lankan foods rich with high-quality spices throughout history. Most Sri Lankan meals have delicious condiments to eat with. Some of them are spicy while some of them are sugary. They have different cooking methods too. Let’s see what are they,

Coconut sambal


Coconut sambal is the most famous condiment in Sri Lanka. This can be made with few simple ingredients. They are, frehsly grated coconut , red onions, dry red chilies, pinch of salts, pinch of Maldive fish. The best thing is we can make it in less than 15 minutes. Normally coconut sambal eats with white rice(bath) and string hoppers. (idiappa) it doesn’t have perfect meal time to eat this condiment but mostly Sri Lankan people eat this for breakfast.

Shrimp Sambol (Koonisso mellum)

Shrimp sambal is another widely eaten Sri Lankan condiment. It also known as “koonisso mellum”. This condiment mainly made from small dry shrimps, freshly grated coconut and Demon chilies. Sounds like spicy…? No not that much you think. Spiciness of chilies can be reduce with other ingredients we added to this condiment. But if you like to increase spiciness of it, you can do it as well.

Curry leaves Sambal


Curry leave Sambal is one of the coolest condiment that we can eat in Sri Lanka. It’s healthy and help you to reduce excessive gas and burnings in your stomach. You need fresh young curry leaves, freshly grated coconut, lime juice, red onions, pinch of salt and green chilies to prepare this condiment. It has nice green color look and clam taste.

Lunu miris

lunumiris dish

Lunu miris is traditional condiment accompanied with Milk rice. Lunu means salt and miris means chili in Sinhala. ingredients of lunu miris are red onions, dry chili, pinch of salt and maldive fish. In present time people eat lunu miris with hoppers, milk rice, uludu wade and some times string hoppers.


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