Sri Lankan food
Sinhalese migrated to Sri Lanka probably from northern India 5000 years ago. In Sri Lanka, the dishes differ significantly from one region to another. Rice is the main staple food of Sri Lankan dishes and is usually served either boiled or steamed along with a variety of curries.
It is generally spicy and made from various ingredients such as coconut, coconut milk, onion, lime juice, and chili. All the dishes were put on the table at the same time to consume. Maldive fish (dried fish) is used as a flavor enhancer.
Sri Lankan curries are widely and frequently consumed. There are three main types of curry: White, Red, and Black. White curry, mild, based on coconut milk and very liquid. Red curry contains significant amounts of chili powder or grounds red pepper with some other spices. Black, dark curry achieved by the roasting of the spices until they are brown and the most typical curry eaten in Sri Lanka.
“Thunapaha”(Sri Lankan special curry powder)
Sri Lankan cooking invariably depends on its authentic taste on a variety of curry powders and spices. Curry powders are commonly called “Thuna Paha” which literally translates to “Three and five” meaning the eight kinds of spices that are used to make the spice mixtures. However, as is true for any culinary tradition, every housewife has her own special blend of the “Thuna Paha” that is authentic to her home. Usually, Sri Lankans use raw curry powder to make vegetable dishes while the stronger roasted curry powder (known as “badapu thuna paha”) is used for making fish and meat dishes. Like most Sri Lankan dishes, there are no fixed recipes for curry powder; different families in different provinces have different recipes containing different spices in varying ratios. The freshness of the spices is critical for a good quality curry powder. Once the spices are roasted, it becomes a different spice mix. Badapu thuna paha is the roasted curry powder, and Kalu Kudu is roasted for longer and is much darker in color.
To make the badapu thuna paha whole spices are roasted over a low flame in a shallow pan or a “thatchi”/wok. Then they are mixed and ground to a fine aromatic powder. Badapu thunapaha is usually used in meat, poultry or fish dishes. But it can also be used in any vegetable dish accompanied by chilies to give the dish a deeper color and a more intense flavor and heat. Dishes to which badapu thuna paha are added are usually deeper and darker in color than those to which unroasted thunapaha are added.
These are some ingredients to make curry powder.
Coriander seeds, Cumin seeds, Fennel seeds, Dried curry leaves, Cinnamon stick, Fenugreek seeds, Cloves, Cardamoms.
Milk rice or kiribath could be a customary Sri Lankan dish made of rice and coconut milk. it’s a preferred popular dish for any auspicious moments. The dish ready by cooking rice with coconut milk and served with lunumiris ( A paste of chili, salt, Maldive fish and onions)
Rice and curry
Rice is the staple food of Sri Lankans. virtually every family in Sri Lanka takes rice and curry as their main meal. Meat, fish and vegetable area unit ready as curries. Sliced onions, Inexperienced chilies, Black pepper, Cinnamon, Cardamom, Cloves, Nutmeg, and Saffron, area unit wont to add flavors. A basic rice and curry need one fish curry, 2 completely different vegetables, one portion of deep-fried tender stuff like” papadam”, a “Mallum” (chopped leaves and coconut), and gravy of spiced and cooked with coconut milk.
Tender jack fruit curry “Polos curry”
Polos curry or Tender jack fruit curry could be a well-known ancient dish loved by most Sri Lankans. This polos curry tastes nice once it’s spicy. So, the ancient Sri Lankan spices area unit wont to create the dish dark and spicy. Jack fruit may be cooked in some ways. But, finely ready polos curry is within the prime of the tasty list. Polos curry could be a substitute curry for the meat. These area units some ingredients use for Polos Curry Ginger, Mustard seeds, Garlic, Red Onion, Curry leaves, inexperienced chills, Pandan leaf, Salt to style, Goraka, coconut milk, Turmeric powder, roast flavoring.
Malu Ambulthiyal (Sour fish curry)
Malu abulthiyal or bitter fish curry could be a distinctive spicy fish preparation with thick gambols ‘ Goraka’) paste. This is often a really common dish of steak during a bitter sauce. Sri Lanka has a great selection of delicious fish. Best accompaniment if you would like to bring down a few blocks of milk rice or some hoppers and pittu additionally.
Hoppers (appa)- area unit a standard Sri Lankan food eaten up for breakfast and dinner. it’s made of red or white rice flour and skinny, flaky and crusty. It’s best enjoyed hot and there are a unit several variations of hoppers. Hopper may be created with an egg in the middle, honey or maybe plain. A hopper desires only a few accompaniments and is sometimes eaten up with” lunumiris” that is created of onions, Maldives fish, and chilies shredded up and mixed at the side of salt. In hotels, hoppers are normally made to the Oder as it is served hot and in eating places, one has to give the Oder and then wait until the hoppers arrive. Friendly gather around a table, order tea includes in a friendly chat until the hoppers are brought by the waiter.
String hoppers ((idiyappam) area unit created out of white or red rice flour. Red flour string hoppers area unit is higher in Nutritionary worth as they contain dietary fiber. they seem as skinny strands of flour that’s circular in form add may be eaten up because the main meal for breakfast or dinner a spread of dishes that keep company with string hoppers is coconut sambol and potato or plain white curry that helps to melt the string hoppers so they’re simple to swallow. Fish, chicken or beef curry might be ordered with this
Pittu – constitutes another staple food that is made of red or white rice flour and coconut. It is considered a substantial, heavy meal as it contains a large amount of coconut. Pittu is steamed in the traditional bamboo or in an aluminum cylinder. Next, this long roll is cut into pieces and adds a substantial amount of curry to make it juicy enough for swallowing, pittu can be had with potato curry, lunumiris, and a meat or fish dish. Pittu is essentially a breakfast or night time meal and hotel make pittu to suit these two particular times
Kottu is one of the most popular foods in Sri Lanka. This was taken at night and a full meal. Kottu served in almost all the hotels on the Island. The main ingredient is roti, which is cut up into small bits. Apart from roti, other ingredients added are usually Onions, Leek, Cabbage, Eggs and sometimes Chicken, Mutton, Beef and the more modern version, with Cheese. The hard metal surface is heated and the batter is placed on it and the two pieces of metal used to break it up into shreds. The next egg, vegetables and the preferred type of meat include chicken, beef or fish is added with spices and salt. At this stage the irresistible aroma. The unique rattling sound of metal plates banging on the metal surface lures one to the place where Kottu being made. It is served hot and is equipped with chills
chili paste and chicken or fish curry. It is a popular wayside boutique delicacy and is essentially Sri Lankan in origin. Kottu can be individually adapted to ask the chef to use the desired amount of ingredients want.
Coconut Roti is a quick meal- and easy to prepare. Wheat, rice or kurakkan (Eleusine coracana, a strongly flavored brown millet)-meal is mixed with freshly grated coconut and a touch of oil and baked on a hot griddle in thin flat cakes. Roti is equally good with chillie relish or with syrup. Shallots, green chilies, curry leaves, and Maldive (cured) fish flakes are added to ring in the changes.
Seafood in Sri Lanka
Sri Lanka, the resplendent isle surrounded by the Indian ocean has a variety of seafood to offer many of the hotel spread across the island provide a fresh catch which is a celebration of the country’s heritage and is a culinary experience that will enthrall taste buds and leave one happy and warning more, seafood contains important micronutrient that is beneficial to health but cautioned should be exercised if one is taking it for the first time as certain individuals develop allergies.
The crab may be an extremely popular food. It is ready in numerous ways in which. The two main ways in which making ready crab are dry or curry. Several traditional Sri Lankan herbs and species are added to form the crab dish wealthy and delicious. To relish crab meat, the crab needs to be opened and for the asking, a crab opener is provided. On special order, crab meat may well be obtained while not the shell and comes as a sliced substance to that spices and condiments are additional.
Lobsters are found in many fancy dishes of Sri Lankan hotels. Regarded as a delicacy today, lobsters are highly-priced and have a higher nutritional value too. Lobsters are cooked either by boiling or steaming or grilling and served with hot. Melted butter garnished with vegetable leaves like broccoli salad. One of the tastiest kinds of seafood, fresh-cooked lobsters are also served Chilled with a Mayonnaise, Cocktail or other cold seafood sauce for dipping. There are a number of local and international lobster recipes that tourists can experience here in Sri Lanka.
Shrimps come in various sizes. The favorite way to eat shrimps is deviled. This is a bit hot and spicy and overseas visitors may find that it doesn’t suit their usual cuisines but is nevertheless delicious. Shrimps can be made into a salad or roasted and had with barbecue sauce as well. This can be garnished with salad leaves, herbs, condiment powder, and local ingredients. Shrimps can also be made into a juicy curry. The chef can be given instruction on the particular way one likes it prepared. Before eating shrimps. One should inspect whether they are cleaned or not as shrimps have a hard external covering that is not palatable to some.
Cuttlefish is called Dello in Sinhala and comes in a ring-like appearance and can be made into a delectable array of dishes. The favorite way of having it is fried. This delicacy adds spice to any meal. It is normally prepared by a professional chef as it has to be properly cleaned and cut into small rings. Cuttlefish contain a bitter part and this has to be removed and the cuttlefish carefully be washed prior to cooking.
Sri Lanka sweetmeat
Konda Kavum is one of the most popular traditional sweets from Sri Lanka. It needs some skill to cook Konda Kavum, especially to cook Konda Kavum with its unique shape. This sweet has a top part and it is said ‘Konda’ (in Sinhala, Konda means hair and this top part is similar to a bun of hair). Konda Kevum is made of rice flour, treacle or sugar by deep – frying in coconut oil.
Athirasa Kavum is Sri Lanka’s most popular sweetmeat served at most of the ceremonial occasions such as Sinhala & Tamil New year celebration, parties, weddings, etc. Athirasa Kevum is made of rice flour, treacle or Suger by deep – frying in coconut oil. There are several variants Kavum like Athirasa, Mung Kavum, Konda kavum, etc.
Kokis is yet another popular sweetmeal in Sri Lanka. Kokis is made from rice flour, coconut milk and sugar by deep- frying in coconut oil. This crispy sweetmeat is usually served with Kiribath and Kavum at celebrations. Like Sinhala & Tamil New Year.
Mung kavum is a variant of kavum. This sweetmeat is made with roasted flour of mung beans alias green gram and rice mixed boiled treacle, or sugar syrup to make a paste which is then deep-fried in coconut oil. Mung kavum is served at a special celebration, parties, weddings, etc.
Aasmi is also a fine crispy sweetmeat popular in Sri Lankan communities. To make Asami, large string hoppers are folded and dried in sunlight. Then they are deep-fried in coconut oil and boiled treacle or sugar syrup is sprinkled over the fried Aasmi. Then is served at special celebrations, parties, wedding, etc.
Yet another popular sweetmeat in Sri Lanka. To make walithalapa, rice flour and coconut stream well and then the steamed rice flour and coconut are crushed into small pieces and mixed with boiled treacle or sugar syrup. Then the paste is made into diamond or square shapes with a wooden mold.
Unduwel alis pani walalu is one of Sri Lanka’s popular sweetmeat. Pani walalu is deep-fried coils made of Urdu dhal & rice flour mixture soaked in sugar syrup.
A gooey sweet- toffee-like confection made with coconut, Roasted rice flour, Jaggery crushed cardamom and chopped cashew nuts. The mixture is stirred continuously in a large pot over medium heat for around one hour. Once the mixture starts thickening the oil starts separating. Separate the oil and let it cool off before slicing into pieces. With a brilliantly gooey texture is a rich saga of deliciousness.
Aluva is also a popular sweetmeat in Sri Lanka prepared from roasted rice flour and boiled treacle with a roasted rice flour covering. Aluva is made into diamond or square shapes by a wooden mold.
Fruits in Sri Lanka
Located in the tropics, Sri Lanka is home to a verity of delicious tropical fruits like Mango, Pineapple, Jackfruit, and Banana. One of the earliest mentioned fruits in this country is the Mango. The well – known questions Arahant Mahinda ask king Devanpiriyatissa; to test the king’s intelligence was about a mango tree. Most of the fruits in Sri Lanka are commercially grown though earlier they grew wild. Tropical fruits usually contain high amounts of vitamins and nutrients and are considered healthy. Many fruits are more readily available than ever in fruit stalls and supermarkets throughout the island.
Pineapple is perennial fruit available in Sri Lanka. The rough outside exterior is cut to reveal the fresh, Luscious fruit that lies inside. The flesh and juice of pineapples are used to make fresh fruit juices. Pineapple forms part of the fruit salad that is tasty and contains many digestive enzymes like bromelain and fibers that are very important for a healthy digestive system. In our country pineapple is prepared and sold on roadsides as a snack. They are sold whole, or in halves with a stick inserted. Chunks of pineapple are not used in desserts such as fruit salad, but also as a main ingredient in savory dishes. Although the pineapple season is from March to June, The fruit is available throughout the year.
Mango is generally sweet, although the taste and texture of the flesh vary according to the variety of mango. Mangoes are widely used in cuisine sour, unripe mangoes are used in chutneys, pickles, or side dishes, or maybe eaten raw with salt, chili, or soy sauce. Mango can be tasted in various forms and includes fresh mango, juices, and smoothies. Raw green mango is with salt, vinegar, black pepper, and hot sauce
Banana is a favorite food in Sri Lanka and consists of many types. Ambul (sour), Seeni, Anamalu, Ambung and Ambung (red in color) are some popular varieties. Banana can be had at any time of the day and is a very popular dessert. It is essentially cheap except for Kolikottu which is considered an expensive variety. Bananas provide potassium and carbohydrates and are available throughout the country.
Mangosteen is an amazing tropical fruit grown in Sri Lanka. It’s roughly the size of a tennis ball, the skin-deep purple and very firm- more like a shell than skin. It has a stem with firm leaves that looks like a little cap. Mangosteen is eaten fresh. After removing the skin, the bright white flesh can be eaten. Mangosteen is becoming known for its antioxidants and micronutrients.
This fruit is perennial in nature and is found all year round in the country. It is eaten when the fruit ripens being yellow in color and is excellent after meals dessert. It had digestive enzyme named papine and large amounts of digestible fiber, papaya is primarily cultivated as a home garden crop and yields fruit throughout the year.
Pomegranate is cultivated in home gardens in Sri Lanka and is a medicinal plant and as well as a fruit tree. There is no other fruit crop that has high medicinal value compared to that pomegranate. The pomegranate fruit is rich in beneficial antioxidants and medicinal proprieties and is had as a refreshing herbal drink that rejuvenates the body.
Carambola (Star fruits)
The fruit has distinctive ridges running down its sides ( usually five, but can sometimes vary); in cross-section, it reassembles a star, hence it’s named. The entire fruit is edible and is usually eaten out of hand, nothing to peel or seed. They may also be used in cooking and can be made into relishes, preserves, and juice drinks.
Usually 3-4 inches in diameter, round or oval in shape depending on the species, guava has a pronounced and typical fragrance, similar to lemon rind but less sharp. The outer skin may be rough, often with a bitter taste, or soft but less sharp. The outer skin may be rough, often with a bitter taste, or soft and sweet. varying between species, the skin can be any thickness is usually green before maturity, but becomes yellow or green when ripe. The pulp inside may be sweet or sour, and off- white to deep pink. The seeds in the central pulp vary in number and hardness, depending on species. Guava contains good amounts of vitamin C and A, as well as fiber, potassium, and phosphorus.
Rambutan is one of the exotic fruits in Sri Lanka that everyone should try. It is a fruit found exclusively in the tropics, in a few select countries only. Although nowadays these are available canned in European and US markets, the taste difference between the fresh fruit and the canned product is really remarkable You can recognize these Sri Lanka fruits as crimson red hairy balls that you can cover with your hands. The flesh covering the seed is the edible part; it has a mild taste that is neither too sweet nor too sour. Rambutan is a non-climacteric fruit, which means it will only ripen on the tree.
Soursop is associate incomparable favorite fruit and is extremely sweet. It will weigh the maximum amount of ten pounds. The fruit has rough skin, however, it is extremely soft within. It smells excellent thus it’s a favorite shake throughout summer seasons. The tree grows widespread in the state and maybe a fashionable favorite fruit among households.
This fruit is another crowd favorite. It looks tough with its thick and rough skin but very tasty and soft inside. It has a sweet and fascinating aroma that is loved by everyone. The flesh is often creamy white to yellow and is often juicy; Because of its delicious taste, you will ignore a large number of seeds (around 20-40 per fruit) and just enjoy the sweet fruit in your mouth.
Durian is either loved or hated. This fruit is characterized by a very strong odor which not everyone likes for this reason rarely you will be able to find it in a hotel or restaurant menu. In some countries like Singapore, you will easily see boards showing “no durian” in public transportation places because of the smell. If you never tried it and you are adventurous with food as well, it might be worth giving it a try
Jackfruit has that distinct sweet smell. The trees are very large with large leaves as well. The fruits are also tree-borne. Jackfruit fruits can grow as large as a baby bathtub. Aside from eating the sweet “meat” of the fruit, you can also roast the seeds for snacks. Serve it with honey and you’ll have a delectable dish.
This is another fruit that is not very popular although is commonly used to make refreshing juice. The pulp is thick and it can be either very sweet or slightly sour. The peel is quite hard and releases a scent of citrus when cracked. This fruit is typical of southern-Asia countries.
Passion fruit has a unique and remarkable taste. When ripe you can use it to make a wonderful juice by mixing it with water and a bit of sugar. Sri Lanka is also used to make a refreshing beverage served with an ice cream scoop. Passion fruit is rich in vitamin C and Vitamin B as well as iron and phosphorus.
Avocado is an all-time favorite food for almost everyone not only in Sri Lanka but all over the world. Aside from being a tasty treat, it is also proven to lower cholesterol and triglycerides levels so it is good food for people suffering from hypertension and heart problems. Sri Lanka is also commonly called “Butter fruit”.
Rose apple (jambu)
The rose apple or “Jambu ” is also known in Sri Lanka for its delicious mild taste and crisp texture. It has a distinct taste like an apple but a little milder and with a hint of rosewater. These fruits are popular during the summer. The trees also bear fruit as early as one to two years. Jambu fruits are most commonly used as garnish to other meals but are also delicious if you would eat it alone.