Without Chilli sambol and Chicken black curry, the Coconut roti is incomplete | Traditional Me

Coconut roti(coconut wheat flour flat bread) is one of those exceptional mains that goes great for both breakfast AND dinner. You can make delicious coconut roti by using young, barely ripe coconuts, and this happens to be a favourite food of my brothers’. As he sometimes refuses to go to the store and get the necessary ingredients, I didn't let him know I'm making coconut roti for dinner although it's one of his favourites. No matter what though, my brother has a natural skill for choosing the best coconut to make roti with.

Traditionally speaking, the coconut roti is accompanied by "lunu miris"(Red chilli sambol), which is made with salt, chili, onions, and scraped Maldive fish, with a bit of added lime juice. Although quite tasty and enhances the taste of the coconut roti, this mixture is often very spicy. Another great side dish to coconut roti is a well-seasoned chicken curry and as you can see, I've made this particular chicken curry by first dry-frying my spices until blackened. Blackening the spices gives the chicken curry a spectacularly appetizing look, and my brother simply loves it.

Because she doesn't like to eat a lot of spicy foods anymore, I suggested her to eat the coconut roti with a banana. Fortunately we had bananas in the home. Since she doesn't eat a lot for dinner, one freshly made coconut roti with one or two bananas is enough to sustain her for the night. It's a tradition in Sri Lanka to eat coconut roti with bananas as well, and you can get coconut roti at most local restaurants with either lunu miris or bananas. Whatever is said and done, the freshly made coconut is an experience onto its own, and the taste that you get from the combination of wheat flour, coconut, and the searing done by the iron skillet with the whole pieces of burnt coconut makes the coconut roti a delicacy even on its own.