That swirl of sweetness coming from Seeni Sambol, the zesty tang in Loonu Sambol, and the heat popping with chewy bits of Maldivian fish in a Umbalakada Sambol; this awesome threesome of sambols can really complete any of our meals. They are super easy to whip up, incredibly delicious and require a set of very basic ingredients that are available in any Sri Lankan household.
Plentiful with chunks of softened up mango dunked in its own pulp, this chutney is an ensemble of sweet, sour, spicy and fruity. Comes in quite handy when you want to tone down a fiery curry or slather a few slices of bread to make a sandwich.
One lick of this stuff will surely make you pucker your face; its flavours are that intense. Incredibly sour, but with a lovely vinegar zest that balances it out, along with subtle bitterness running through, it's not for the faint hearted.
Nai Miris Sauce
Probably the king of all the miris in Sri Lanka, Nai Miris is a massive trend nowadays. We find them on everything, from pizza to tacos. This sauce was made a few years back to pair up some kochchi bites, but later on, we ended up eating it with pretty much everything – rice, crackers and bread etc. Fiery with a whiff of smokiness, it would be crazy not to love it, especially if you're a sucker for spicy food.
The beloved companion of kiributh, Lunu Miris is quite good with plain rice too. A handful of chopped up onions, a few spoonfuls of chilli flakes and a splash of lime is all you need to craft up this spicy, sour treat.
Okay, okay, we know it's jam, but what's the harm in eating it with rice? We've been making wary eyes too, when Persian Cove served up strawberry jam on the side of their beautiful Maqlooba, but surprisingly enough, we ended up loving it. And this ain't regular jam; it's made with bacon and there's no argument about the magical touch that bacon can add to any meal. Sweet, smoky and oniony, it's an excuse to eat rice or snacks any time of the day.