Sri Lankan cuisine is a unique gastronomical experience that is filled with sweetness and spice. I show you how to make these traditional and authentic Sri Lankan recipes and with video instructions. Be sure to see my YouTube Channel for more!
Maldive Fish Sambol is a mouthwatering condiment made from dried Fish (Umbalakada)
that is perfect for Yellow Rice, Kiri Bath (Milk Rice),
and Roast Paan (Sri Lankan Roast Bread). This Maldive Fish Sambol can be kept for up to 3 months
in an airtight container, just be sure to use a clean dry spoon.
Achcharu is a traditionally pickled vegetable or fruit condiment that accompanies most meals in Sri Lanka. It is
often sweet, sour, and spicy. There are many types of Achcharu and in this recipe, we are making 7 types of Achcharu.
Sri Lankans know that they will always have a place for Pol Sambol wherever they are.
In this recipe, we're using ripened Coconut to make a special traditional Kotta Pol Sambol
and a tempered Kotta Pol Sambol.
We prepare this Kesel Muwa Seeni Sambol in a way that makes it naturally preserved and can be kept up to a month
if you prepare it like in this recipe.
This Kesel Muwa Seeni Sambol is a must if you're eating any type of Rice dish.
Kurigngnan Leaves (Ceylon cow plant)
grow near the seaside and is often found in flea markets.
We made 2 different types of Sambol using these leaves, the original way and a special way for those who
do not like sambols.