Coconuts for traditional life with dried fish, tempered Madu Dalu and sweets, Back to Ceylon

Cocos nucifera, coconut is strongly bond with the traditional life of the people since it gives many things to life. Each and every part of the coconut tree can be used for different application, therefore it is called as tree of life. Although there are number of varieties and maturity levels, fully matured green nuts are the best, worthy and valuable portion, due to its vast applications. It s nuts are so delicious and one of the main ingredients in Asian dishes and village kitchen recipes. The main part of the nut that mostly consumed is coconut kernel, the white colour fleshy part which is rich in fat. Due to its high content of fat, it gives a unique flavour and characteristics to the preparations. Coconut milk squeez from the grated coconut kernel is used to cook curries and it is used for tempered dishes to improve the taste. Grated raw coconut kernel is ground with red chili, onion, salt and other spices to make mouthwatering sambol, a common preparation among ancient villagers and can be con