What is the spiciest Sri Lankan dish to avoid.

If you absolutely hate hot food, you must strictly stay away from Pol Sambol and Lunu Miris. Pol Sambol is a side dish made by aggressively crushing freshly grated coconut with a massive amount of dried red chili powder. Lunu Miris is a fiery paste made almost entirely of crushed red onions, Maldives fish, and raw chili flakes. Both are served as condiments with almost every traditional meal, including hoppers and milk rice. They deliver an intense, burning heat that will instantly overwhelm anyone with a low spice tolerance.