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The beginning of a wedding procession in the south of Sri Lanka is reenacted by cultural dancers.
Introduction
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One of the most popular sambol, pol sambol, is made with freshly grated coconut; a simple meal of rice, lentils, pol sambol, and mallung is inexpensive, nutritious, and utterly satisfying. Mallung, which provides an unmistakable Sinhalese accent to every meal, is a vitamin- and mineral-packed mixture of leafy greens, freshly grated coconut, lime juice, chile, and powdered Maldive fish. Many of the greens used in a mallung are plucked from the kitchen garden, including young passionfruit leaves, gotu kala (Asian pennywort), young chile leaves, young leaves from the drumstick tree, and the leaves of the flowering cassia tree.
The first Tamils are believed to have arrived at about the same time as the Indo-Ayrans, around 2,000 years ago. Successive waves of Tamils from southern India established themselves in Sri Lanka, mostly in the north, on the Jaffna peninsula. In the mid to late nineteenth and early twentieth centuries, Tamil laborers were brought in by the British to work on the tea estates in the cooler hilly areas of Sri Lanka. These later arrivals are generally referred to as Indian Tamils, to distinguish them from the long-established Jaffna Tamils.
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