Sri Lankan Traditional Simple Breakfast Menu
This traditional Sri Lankan Breakfast was a popular meal in the olden days that was prepared by Sri Lankan villagers. It consists of a special rice called Sunusahale Rice, a tempered Bilimbi (Bilimbi Baduma), a burnt Karola, and a White Sambol (Kochchi Sambol). We also show you how to make a special Coconut Rice (Pol Batha using Dankuda) that they ate as a snack around 10am.
Traditionally, villagers used a Kulla (a winnower) to remove stones from the Rice. They would add the Rice into the Kulla and shake it. During that process, the good rice would move to the front of the Kulla and the broken rice and fragments would move to the back. Sunusahale Rice is a special rice variety made from the broken rice that was collected.
The Coconut Rice was made from the Dankuda part. Dankuda is the rice that is stuck unto the pan when cooking Rice. It is slightly crispy because it is lightly burnt. As you can see, Sri Lankan villagers are very resourceful in making things from nature and it applies to their food as well. They do not waste food and even had a purpose for Dankuda rice.
If you like these type of unique traditional Sri Lankan Foods, you might be interested in trying my Traditional Sri Lankan Lamprais and Perfect Diya Bath recipes.
Ingredients
Kochchi Sambol
- 1 tsp of Peppercorns
- 4 Kochchi or Nai Miris.
- Shallots.
- Salt
- 2 handfuls of grated Coconut.
- Juice from half a Lemon.
Tempered Bilimbi
- Handful of dried Bilimbi
- 2 crushed Garlic Cloves.
- 2 chopped Onion.
- Sliced Green Chili.
- 1 tbsp of Chili Flakes.
- Turmeric Powder.
- Salt
Instructions
Kochchi Sambol
- Add 1 tsp of Peppercorns into a blender.
- Add 4 Kochchi or Nai Miris.
- Add several Shallots.
- Add Salt to taste.
- Add a handful of grated Coconut.
- Blend these ingredients together.
- Add the mixture into a bowl.
- Add a handful of grated Coconut.
- Mix together using your hands.
- Squeeze the juice from half a Lemon.
- Mix together using your hands.
Tempered Bilimbi
- Wash a handful of dried Bilimbi and then add into a bowl.
- Heat some Oil in a saucepan.
- Add 2 crushed Garlic Cloves.
- Add a small amount of chopped Onion.
- When this mixture is lightly fried, add 1 and a half chopped Onions.
- Mix thoroughly.
- Add a sliced Green Chili.
- Add the Bilimbi.
- Add 1 tbsp of Chili Flakes.
- Add some Turmeric Powder.
- Add Salt to taste.
- Stir frequently.
Burnt Karola
- Add Coconut Shells to a Dara Lipa and cook till it turns into charcoal pieces.
- Carefully, add the Karola under the charcoal pieces.
- Remove the Karola after about 5 minutes.
- After the Karola cools down, use a knife and scrape off the blackened outer layer.
- Wash the Karola.
Coconut Rice
- Add some Dankuda Rice into a bowl.
- Add a handful of grated Coconut.
- Dissolve some Salt in some Water.
- Add the Salted Water into the bowl.
- Mix using your hands.
Photos
