Food you should try in Sri Lanka

Sri Lanka has its own food method which is very similar to South Indian cuisine. As an island with a tropical climate, Sri Lanka consists with coconut cultivation and lots of fish resources. Therefore, the most of the food item is originated from coconut milk. Not only that, spices like cinnamon, pepper, chilies, turmeric, cardamon and curry leaves are the main component of Sri Lankan cuisine.

This meal is the symbol of prosperity. In every auspicious time, Sri Lankan mothers definitely prepared milk rice which is using rice and coconut milk. Milk rice served with bananas, jaggery or ‘katta sambal’ which is a kind of chile paste

Malu ambul thiyal which originates from the south of Sri Lanka, is very special because it can be lasted up nearly one week at room temperature. It is prepared using goraka, black pepper and salt to make your tongue feel happiness. And this dish goes so well with milk rice.

As the above mentioned, most of the food in Sri Lanka based on coconut because of its tropical climate. Using grated coconut and flour this roti is prepared and some added onions, chilies and curry leaves to give more delicious to the tongue.

Kottu is famous as night food and every street at evening heard “takata takata” sound that indicates they ready for making Kottu. While adding vegetables, chickens and eggs, kottu is made according to the preference that you ordered.

Curd which is made using buffalo milk or cow milk, is the famous dessert in Sri Lanka. When you travel Buttala or Kataragama, you can see street shops that are selling curd and treacle. Curd is creamier and the treacle is sweeter. Hence, curd with treacle feels you to heaven definitely. Never miss a chance to taste this fabulous dessert in your journey to Sri Lanka.

There are many different cultures that have impacted Sri Lanka, but the Dutch Burgher group is one of the most pronounced.

The phrase “lamprais,” which combines the Dutch words for “lump” and “rice,” refers to a dish made of rice, beef, and sambol chili sauce that is wrapped in a banana leaf and steam-cooked. The rice is cooked in a stock made from a variety of meats, usually beef, hog, or lamb, and flavored with cardamom, clove, and cinnamon.

The mixed meat curry, two frikkadels (Dutch-style beef balls), blachan (shrimp paste), and a starch or vegetable—typically ash plantain or brinjals—are all arranged in the center of a banana leaf.The package is steamed after being folded into a parcel.

Wambatu moju is an exceptionally tasty candied eggplant (brinjals) pickle that is typically served with rice and curries.

The eggplant, which is typically purple-skinned, long and slender, is chopped into bite-sized wedges and deep fried, giving it a crispy texture with a soft and velvety interior.

It’s then caramelized with a spoon of sugar, vinegar, red onions, green chilies, mustard seeds, chili powder, and a dash of turmeric powder until it’s practically black in color.

When you take a mouthful, the soft and juicy texture of the eggplant should melt in your lips – the somewhat sweet, sour, and salty contrast is spectacular.

Wambatu moju is an exceptionally tasty candied eggplant (brinjals) pickle that is typically served with rice and curries.The eggplant, which is typically purple-skinned, long and slender, is chopped into bite-sized wedges and deep fried, giving it a crispy texture with a soft and velvety interior.

It’s then caramelized with a spoon of sugar, vinegar, red onions, green chilies, mustard seeds, chili powder, and a dash of turmeric powder until it’s practically black in color.

When you take a mouthful, the soft and juicy texture of the eggplant should melt in your lips – the somewhat sweet, sour, and salty contrast is spectacular.

Crab meat, lime juice, milk or coconut milk, curry leaves, grated coconut, ginger, shallots, garlic, cinnamon, turmeric, fenugreek seeds, and red chili peppers combine to make this popular Sri Lankan dish. The curry is simmered until the crabs are completely cooked and the gravy thickens.

This dish is best served hot, with rice and Indian flatbreads on the side.

Chicken curry is a popular household food in Sri Lanka since it is simple to prepare. There are numerous varieties based on geography and taste preferences.
Before combining chicken with spices such as chili powder, curry powder, turmeric, pandan leaves, lemongrass, and curry leaves, spices such as fennel seeds, cardamom, cloves, and cinnamon sticks are tempered in heated oil.

The rich basis of the curry gravy is enhanced by the addition of coconut milk. A tomato puree is frequently added in recipes.
The chicken is cooked for about an hour to infuse the essence of the spices into the meat. When eaten with hot rice and roti, it is most delightful.