While Sri Lankan cuisine shares similarities with South Indian cuisine, it stands out as a distinct culinary culture with its own unique identity. Influenced by various countries over the years, Sri Lanka’s food culture has evolved into a vibrant blend of diverse curries and flavorful dishes. Several things can be said with certainty about Sri Lankan food: Sri Lankans have a deep fondness for spices, they adore flavorful meals, and many have a penchant for deep-fried, delicious snacks. Whatever you choose to eat in Sri Lanka is sure to fill your mouth with delight.
Furthermore, while Sri Lankans love to pile a mound of rice onto their plate, their cuisine is not limited to just rice and curry. Given the diverse ethnic groups residing in this small country, the Tamil, Burgher, and Muslim dishes that are also part of the local food culture cannot be overlooked.This article will serve as a guide to help you peek into and experience the country’s food culture by savoring traditional dishes during your trip to Sri Lanka
Common Ingredients Used To Make Sri Lankan Cuisine
When considering the ingredients used in Sri Lankan cuisine, coconut is undeniably the lifeblood of its food culture. It wouldn’t be an exaggeration to say that Sri Lankans find it difficult to even imagine their cuisine without it. Coconut oil is the primary oil used for frying, deep-frying, and tempering, while coconut milk is added to many curries to create creamy gravies. Grated coconut is used to make the spicy coconut sambol, which is enjoyed with rice and bread. Grated coconut also forms the base for many Sri Lankan sweets, such as coconut toffee.
Due to the extensive use of coconut oil and coconut milk, Sri Lankan food naturally offers a wide array of vegetarian options. As long as you choose traditional Sri Lankan dishes, following a vegetarian or vegan diet on the island is quite easy. If you are on a gluten-free diet, it shouldn’t be a problem, either. Rice is not only the most popular choice for carbohydrates, but rice flour is also actively used in baking and making desserts.
Spices are an essential ingredient when cooking Sri Lankan cuisine. Chili powder, turmeric, mustard seeds, fenugreek seeds, cinnamon, cardamom, and cloves are some of the most popular spices. Additionally, a curry powder made by combining cumin, fennel, and coriander is used in almost every curry. It is typically used in two mixtures: roasted curry powder (for meat and fish) and raw curry powder (for vegetables and lentils). Furthermore, fresh curry leaves, pandan leaves (rampe), and lemongrass lend their unique aroma and taste to Sri Lankan curries, while dried goraka (gamboge) and tamarind are used to preserve the quality of foods like fish.
Unique Must-Try Sri Lankan Foods
Breakfast
Kola Kenda
Kola Kenda is another popular breakfast food in Sri Lanka and is a nutritious and energy-boosting food. Kola Kenda is made by mixing the juice of medicinal greens with coconut milk and rice. Due to its nutritional value, even doctors are encouraging people to consume it as a breakfast food. We also recommend Kola Kenda as a must-try food in Sri Lanka.
Parotta:
Influenced by Tamil culinary traditions, parotta has become a popular breakfast in Sri Lanka. It’s a flat roti made from wheat flour, similar to roti but with thinner, flakier layers. Typically, it’s torn into pieces and mixed with meat or lentil gravy for consumption. Parotta is known for its ability to satisfy a substantial hunger with just a small portion. Two parottas are usually sufficient for one person’s meal, and they can be purchased at a very affordable price from local eateries.
String Hoppers (Idiyappam):
String hoppers, or Idiyappam, are delicate noodle-like strands made from rice flour or specially processed wheat flour. Similar to parotta, they offer a complete and satisfying meal when paired with lentil curry, potato curry, and coconut sambol. Like parotta, string hoppers are typically broken into smaller pieces and mixed with the accompanying curries. For enhanced nutritional value, they can be complemented with a few pieces of meat or a boiled egg.
Dosa:
Dosa is a popular Sri Lankan cuisine among most of the Tamil community. This thin, crepe-like pancake is made using nutritious urad dal flour. It’s typically served with sambar, a watery stew made from a medley of vegetables like pumpkin, potatoes, and eggplant, combined with a blend of spices. Additionally, it’s accompanied by coconut sambol, a mixture of grated coconut and chili peppers. Tearing the dosa into pieces and mixing it with the sambar and coconut sambal creates a delightful culinary experience. Dosa is not only a nutritious meal but also an affordable option readily available at local eateries.
Bread
Bread is another beloved food in Sri Lanka, commonly enjoyed for breakfast or dinner. It creates a satisfying meal when paired with meat, fish, or lentil curries. Alternatively, slices of bread can be topped with a fried egg omelet, jam, butter, Nutella, or Marmite for a quick and convenient option.
Kiribath:
Kiribath (milk rice) can rightfully be considered a quintessential Sri Lankan cultural dish. It’s an indispensable component of celebratory occasions, marking significant life events and national milestones. Kiribath is prepared by cooking rice with coconut milk, resulting in a subtly milky dish. It’s traditionally served with lunu miris, which is made with onion, chili, and mixed with spices. Whether Sinhalese, Muslim, or Tamil, all Sri Lankan communities unite to prepare and consume Kiribath at important national junctures. This dish symbolizes the unity of the nation at important moments in the country’s history.
Rice And Curry
Most Sri Lankans eat rice and curry for all three main meals. They use different curries with rice for each meal. Let’s consider the most common types of curries they use with rice.
Chicken Curry:
Spice-infused chicken curry is one of the most popular and flavorful curries in Sri Lanka. Many Sri Lankans have a lesser preference for beef and pork, but chicken is widely consumed. The chicken is always cooked with bone and generously seasoned with a blend of spices. Typically, coconut milk is not added to the meat, instead, the spices are sautéed in coconut oil, and then the meat and water are added to prepare the curry. Although the standard chicken curry can be spicy but it is undeniably delicious. The enticing flavor of the curry encourages one to indulge in more, despite its spiciness.
Fish Ambul Thiyal Curry:
Ambul Thiyal, another beloved Sri Lankan dish, is traditionally prepared using premium-quality ocean fish such as yellowfin tuna and skipjack tuna. A unique spice paste incorporating gamboge or tamarind is crucial to its preparation, imparting a distinctive sour flavor and extending the curry’s shelf life to approximately a week. Notably, black pepper is used instead of red chili peppers, giving Ambul Thiyal its characteristic piquancy. Unlike typical fish curries, this dish is cooked down until the liquid nearly evaporates, resulting in a thick, almost dry consistency. This process intensifies the tangy fish flavor, creating a mouthwatering culinary experience.
Polos Curry:
For those who prefer vegetarian Sri Lankan cuisine, Polos Curry offers a delightful experience, often likened to eating meat. Polos refers to young jackfruit, a widely available ingredient in Sri Lanka. The preparation involves peeling and chopping the young jackfruit, boiling it, and then cooking it with a blend of spices and coconut milk. Additionally, in some variations, the Polos are diced into small pieces, mixed with grated coconut, and tempered with spices.
Brinjal Moju:
Brinjal Moju is a dish that, while not a daily staple, is frequently featured during special occasions. This delectable preparation involves thinly sliced brinjal (eggplant) and onions, deep-fried to golden perfection, and then combined with a sweet-and-sour mixture. When paired with rice, Brinjal Moju adds an exquisite flavor dimension to the meal, making it a truly special culinary experience.
Jackfruit:
Alongside rice, jackfruit (kos) holds a prominent place in Sri Lankan cuisine. It is prepared in numerous ways, including boiling, cooking as a vegetable, and simmering in coconut milk as “kiri kos.” Jackfruit seeds are also commonly boiled and consumed. However, regardless of the preparation method, jackfruit dishes typically feature a subtle blend of spices, with only a hint of chili powder. Cooked jackfruit often exhibits a creamy texture, reminiscent of mozzarella cheese. When fully ripened, the jackfruit is known as “waraka,” a delectable and highly prized fruit.
Mushroom Curry:
Hubas mushrooms are a highly prized culinary treasure among Sri Lankans. This dish is exceptionally rare, as these mushrooms sprout around termite hills (hubas) after the first rains following a severe dry spell. Finding them is pretty challenging, and due to their extraordinary flavor, people are often reluctant to share them. However, if you happen to travel through a rural area, ask the villagers about them. If they have some, they will undoubtedly offer you a mushroom curry with a portion of rice to taste. The preparation is similar to how chicken curry is made. The taste can’t be described in words.
Cashew Curry:
Cashews, a globally popular and delectable nut, also thrive in Sri Lanka. These nuts are dried and then transformed into a flavorful curry, a delightful addition to any meal. Coconut milk is a key ingredient, and the creamy texture of the curry, combined with the subtle spiciness, creates a symphony of flavors that tantalizes the taste buds. The rich, milky essence of cashews makes this curry a favorite among many Sri Lankans. However, due to the relatively high cost of cashews, this dish tends to be pricier at restaurants.
Parippu (Lentil Curry):
Lentil curry, or Parippu, is an incredibly popular Sri Lankan dish. It’s a staple in every Sri Lankan household and a must-have on the menu of any restaurant. Parippu pairs perfectly not only with rice but also with bread, string hoppers, thosas, and rottis. Its comforting flavor makes it a favorite for any meal of the day, with many Sri Lankans enjoying it for breakfast, lunch, and dinner. The aromatic blend of spices and the vibrant color of tempered lentil curry are irresistible, enticing anyone who sees it to taste it.
Soya Meat:
For those who abstain from or cannot consume meat and fish, Sri Lankans have found a versatile alternative in textured vegetable protein (TVP), commonly referred to as “soya meat.” Produced from soy flour, Soya Meat is crafted to mimic the texture and, with appropriate seasoning, the flavor of meat or fish. It’s available in a variety of forms, from granules to chunks, providing flexibility in culinary applications. Pre-packaged spice blends often come in Soya Meat packs, creating dishes that closely resemble meat-based meals. Preparation methods range from stir-frying with aromatic spices to simmering in rich coconut-milk-based gravies, offering a satisfying and flavorful vegetarian dining experience.
Potato Curry:
Similar to lentil curry, potato curry is another highly favored dish that goes with rice in Sri Lanka. Potatoes are commonly prepared as a gravy-based curry or a dry stir-fry, and they pair exceptionally well with bread, rotis, and dosas. When preparing a dry stir-fry, coconut oil is typically used, and spices such as chili powder and curry powder are added for flavor. The preparation of gravy-based curry is similar, but coconut milk is incorporated instead of oil, creating a rich and creamy texture.
Gotu Kola Salad:
Leafy greens are considered exceptionally nutritious in Sri Lankan cuisine, packed with proteins and vitamins. Gotu kola, a popular leafy vegetable, is often transformed into a refreshing salad that graces many Sri Lankan meals. To prepare it, gotu kola leaves are finely shredded and mixed with grated coconut, onions, chili peppers, salt, and a dash of lime juice. This salad can be enjoyed raw or lightly sautéed, with either preparation maintaining its exquisite flavor and nutritional value.
Papadam:
Papadum is a crispy and flavorful addition to Sri Lankan meals. It’s a thin, round flatbread made primarily from urad flour, seasoned with various spices, and deep-fried. Papadum can be enjoyed as a side dish with rice, curries, and other main courses or as a snack. It’s considered an essential part of Sri Lankan celebrations and everyday meals.
Lunch
Fried Rice:
Fried rice is another widely enjoyed Sri Lankan food, offering a variety of options such as chicken, seafood, mixed, egg, or vegetable. It’s primarily prepared by stir-frying cooked rice with a combination of meat, seafood, eggs, vegetables, and spices, all seasoned to taste. It’s often served with chili paste and a side of sauce. Fried rice is known for being a budget-friendly meal that has a really good flavor.
Biryani:
Biryani, a fragrant and flavorful rice dish introduced to Sri Lankan cuisine by the Muslim community, has become immensely popular. It’s typically served with a piece of tender chicken, a boiled egg, and an array of complementary salads and side dishes. Biryani’s distinct and captivating taste makes it a must-try culinary experience for anyone visiting Sri Lanka.
Dinner
Kottu:
Kottu is an immensely popular Sri Lankan street food enjoyed by almost everyone. Its popularity is heightened by the rhythmic clanging sound produced during its preparation. Available in variations like chicken, egg, vegetable, and cheese, each kottu offers a distinct and flavorful experience. Thin, pre-made roti is chopped into small pieces and stir-fried with vegetables, eggs, meat, and spices on a hot plate. The mixture is then mixed using two large, flat metal blades. It creates a rhythmic clanging sound that can even be heard from afar. This distinctive sound has contributed significantly to kottu’s widespread popularity.
Egg Hoppers:
Egg hoppers are a light and nutritious evening Sri Lankan cuisine prepared using a fermented flour mixer. In the preparation process, first, a bowl-shaped hopper is cooked, and then a fresh egg is broken into the middle. Then, salt and pepper are sprinkled on top. Egg hoppers are traditionally enjoyed with lunu miris (a spicy onion and chili relish), but can also be enjoyed without an additional dish.
