Sri Lankan mallum, sambol varieties, and salads are an integral part of the country’s culinary heritage, offering a burst of flavors, textures, and vibrant colors. These dishes play a crucial role in balancing the richness of Sri Lankan cuisine and are beloved for their refreshing and healthy qualities.

Mallum: Mallum is a traditional Sri Lankan dish that celebrates the freshness of ingredients and the harmonious blend of flavors. It typically consists of finely chopped or shredded vegetables, greens, or sometimes even seafood, combined with a medley of spices and freshly grated coconut. Mallum is a versatile dish, serving as a side dish or even a main course.

Sambol: Sambols in Sri Lankan cuisine are vibrant and zesty condiments and relishes that elevate the dining experience. Typically featuring grated coconut as a base, sambols are known for their spicy, tangy, and sometimes sweet profiles. They are essential accompaniments to main dishes.

Salads: Sri Lankan salads are a delightful blend of flavors and textures, often featuring a variety of ingredients like vegetables, fruits, and legumes, dressed with tangy and savory sauces. These salads offer a refreshing contrast to the spicier and richer dishes in the cuisine.