Sri Lankan
cuisine has influences from colonial powers, foreign traders, and the Kerala
region of India. Key ingredients are rice, coconut, and especially spices,
reflecting the island's history as a spice producer and trading post over
several centuries.
Sri Lankan
cuisine centers around boiled or steamed rice served with a curry of fish,
chicken, beef, mutton or goat, along with other curries made with vegetables,
lentils, or fruit.
Dishes are
accompanied by pickled fruit or vegetables, chutneys and sambals, especially
coconut sambol, a paste of ground coconut mixed with chili peppers, dried
Maldives fish, and lime juice.
Sri Lankan
cuisine plays a vital role in the islanders’ lives from the most auspicious
Sinhala/Hindu New Year to normal day-to-day practices. They make milk rice and
special sweets with coconut milk, flour, and honey at cultural festivals.
Milk Rice (Kiribath)
Milk rice,
or Kiribath, is a traditional Sri Lankan dish made from rice. It is a popular
festive dish for any auspicious moment. The dish is prepared by cooking rice
with coconut milk, hence the name. The recipe for Kiribath is fairly simple.
Rice & curry
Rice is
the staple food of the Sri Lankans. Almost every household in Sri Lanka takes
rice and curry as its main meal. Meat, fish, and vegetables are prepared as
curries. Sliced onions, green chilies, black pepper, cinnamon, cardamom,
cloves, nutmeg, and saffron are used to add flavors.
A basic
rice and curry requires one fish (or beef or chicken) curry, two different
vegetables, one portion of fried crispy stuff like “papadam,” a “mallum” of
chopped leaves and coconut, and a gravy or “hodda” of spices and cooked with
coconut milk.
Hoppers (Appa)
There are
various types of Hoppers in Sri Lanka. Plain hoppers, egg hoppers, milk
hoppers, honey hoppers, and string hoppers.
String hoppers (Indiappa)
String
hoppers are made from rice noodles curled into flat spirals. It is served for
breakfast and dinner with a thin fish or chicken curry, containing only one or
two pieces of meat, a dhal dish, and a spicy sambol or fresh chutney.
Coconut Roti
Roti is a
quick meal and easy to prepare. Wheat, rice, or kurakkan (Eleusine coracana, a
strongly-flavored brown millet) is a meal mixed with fresh-grated coconut and a
touch of oil and baked on a hot griddle in thin flat cakes.
Koththu Roti
Kothu roti
is made from Gothamba roti and vegetables, eggs, or meat, and various spices.
It is a delicious meal generally eaten at dinner time. Apart from the commonest
form of Kothu with meat, eggs, or vegetables, a newer variety with cheese has
been introduced.
Pittu
Pittu is a
popular and frequently-prepared food item among Sri Lankans, with both Tamils
living in northern and eastern parts of Sri Lanka as well as Sinhalese living
in the rest of the areas of the country.
Traditionally,
the main ingradient of “Pittu” is rice flour, but kurakkan flour or wheat flour
also can be used.
Mun Keum
is a sweet food, especially in Sinhala and Tamil New Year Season in Sri Lanka.
Kokis
Kokis is a
food, especially in Sinhala and Tamil New Year Season in Sri Lanka.
Saw Dodol (Welithalapa)
Saw Dodol
(Welithalapa) is a food, especially in Sinhala and Tamil New Year Season in Sri
Lanka.
Serene Vacations
Travel
agent and Tour Operator
Marine
City Business Complex, No. 46, 1/8, First Floor, Station Road, Dehiwala, Sri
Lanka
Tel:
+94 112 721519, +94 777 751 788
Email:
susan@eol.lk / serenev@sltnet.lk
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