Coconut is an essential item in Sri Lankan cuisine. Coconut milk is used in curry and in milk rice and the grated coconut is used in making ‘Sambola’, Pittu and Roti. Coconut is grated using a Hiramanaya (coconut scraper). No kitchen in a village can be found without a Hiramanaya in it. The person who grates coconut has to be seated on the hiramanaya while the body is being bent forward. A Hiramanaya consists of two main parts- the seating portion and the grater. The seating portion is made of wood and the grater of steel. The grater has tiny and sharp teeth to grate coconut.