This may not be typical Sri Lankan cooking.
This is for those who want to taste Sri Lankan cuisine with limited ingredients
The quantity of spices can be changed according to your taste

Coconut Sambol is a very popular accompaniment that goes with rice, bread, hoppers etc. In Sri Lanka, coconut sambol is cooked with fresh coconut. I just wanted to show that coconut sambol can be prepared with desiccated coconut. Instead of water you can add fresh milk or coconut milk to gain the "fresh coconut texture" in desiccated coconut. Some people add water/milk to desiccated water and put in the microwave oven for few seconds which is also fine and this makes water/milk absorption to coconut faster.

Instead of red chilli flakes, you also can use green chillies that gives a green colour to your coconut sambol. Some people prefer the taste comes from the green chilli sambol than the traditional red chili coconut sambol

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