Typical food of Sri Lanka

Sri Lanka, located southeast of India, is famous for its natural beauty and rich history spanning over 3,000 years. Its capital is Colombo, although the administrative city is Sri Jayawardenepura Kotte. The country is renowned for its beaches, hills, tea plantations, and historical sites such as the temples of Anuradhapura and Polonnaruwa. Additionally, its biodiversity is remarkable, with a large amount of endemic flora and fauna. Sri Lankan culture is a vibrant mix of Buddhist, Hindu, Muslim, and Christian traditions, reflected in its art, music, festivals, and food.

So today, we tell you a bit more about the most popular dishes you can find at this destination if you choose to live your volunteering experience with Cooperating Volunteers.

Sri Lankan cuisine is notable for its diversity and strong flavors influenced by Indian, Indonesian, Malay, and European cooking.

THE MOST POPULAR DISHES

RICE AND CURRY

Rice and curry is a staple dish that consists of rice served with a variety of curries, which may include meat, fish, seafood, vegetables, and legumes. Sri Lankan curries are known for their abundant use of spices such as cardamom, cinnamon, cloves, cumin, and coriander, along with chilies and coconut, giving them a distinctive and often spicy flavor profile.

The dish typically includes a combination of:

1. Chicken Curry (Kukul Mas Curry): A mild or spicy curry made with chicken pieces, coconut milk, and spices.
2. Fish Curry (Malu Curry): Fresh fish cooked in a coconut sauce with tamarind or goraka (dried passion fruit) for a tangy touch.
3. Lentil Curry (Dhal Curry): A creamy curry made from red lentils, a staple in daily meals.
4. Vegetable Curry: Can include ingredients like eggplant, okra, potatoes, and more, cooked in various curry styles.
5. Sambols and Chutneys: Accompaniments like pol sambol (grated coconut with chilies and lime), lunu miris (onion and chili), and mango chutney, adding freshness and flavor contrast.

HOPPERS (APPAM)

These are a popular dish that consists of a type of pancake or crepe made from a fermented mixture of rice flour and coconut milk. The batter is cooked in a special pan, resulting in thin, crispy edges and a thicker, spongy center.

There are several versions:

1. Plain Hoppers: Simple hoppers without any additional ingredients, typically served with sambols (like pol sambol) or curry.
2. Egg Hoppers: This variant includes an egg cracked into the center of the hopper while cooking, similar to a fried egg but on a crepe base. It’s seasoned with pepper and sometimes onions or chilies.
3. Milk Hoppers: These have a small amount of coconut milk in the center, giving them a softer texture and sweet taste.
4. String Hoppers (Idiyappam): A variation made with fine rice flour threads, steamed. Often served with curry or sweetened coconut milk.

They are typically enjoyed for breakfast or as a light dinner.

KOTTU ROTI

This is a very popular street food dish made of chopped roti (a flat, unleavened bread cut into strips) stir-fried with vegetables, eggs, and/or meat, and mixed with curry.

1. Vegetables: Onion, carrot, cabbage, and sometimes tomato.
2. Proteins: Can include chicken, beef, lamb, fish, or seafood, as well as vegetarian options with egg or tofu.
3. Spices and seasonings: Spices like curry powder, cumin, chili powder, and garam masala, along with garlic and ginger.
4. Sauces: Such as soy sauce or curry sauces for deeper flavor.

The preparation process is almost as much a spectacle as a culinary technique, with cooks using two metal spatulas to chop and mix the ingredients rhythmically and quickly. This method ensures that kottu roti has a uniform texture and well-integrated flavor. The result is a hot, aromatic, and slightly crispy dish, which can be mild or very spicy, depending on preferences and the region. Kottu roti is popular as fast food, especially at night, and is a favorite choice of both locals and tourists for its flavor.

LAMPRAIS

This dish reflects the influence of Dutch cuisine, specifically from the Burgher community, who are descendants of European colonizers. The name “lamprais” derives from the combination of the Dutch words “lump” (packet) and “rijst” (rice), indicating the dish’s presentation style.

Ingredients include:

1. Rice: Cooked in broth with cardamom, clove, cinnamon, and onion, giving it a fragrant, spiced flavor.
2. Curries: Includes various types of curry (chicken, beef, lamb, or blachan, which is a shrimp or dried prawn paste often mixed with chilies and onions).
3. Frikkadels: Spiced meatballs that add a distinctive texture and flavor to the dish.
4. Accompaniments: Such as ‘wambatu moju’ (pickled eggplant), ‘sambal’ (a mix of coconut, chilies, and other ingredients), and sometimes a boiled or fried egg.

After assembling all these ingredients, the lamprais is wrapped in a banana leaf and baked. This final cooking process allows the flavors to meld and the rice to acquire the banana leaf’s aroma, giving the dish a characteristic touch.

Lamprais is considered a special delicacy and is often served during festive occasions or weekends.

POL SAMBOL

This is a traditional accompaniment made from grated coconut and a staple in many meals, characterized by its fresh and spicy flavor. “Pol” means coconut in Sinhala, and “sambol” refers to a sauce or relish.

Main ingredients:

1. Grated coconut: This is the base ingredient, providing a smooth texture and slightly sweet flavor.
2. Onion: Finely chopped, adding freshness and crunch.
3. Red chilies: Can be used fresh or in powder form, depending on the desired spiciness level.
4. Lime: The lime juice adds acidity and enhances the flavors. 5. Salt: To balance the flavors.

Optional:

• Maldive fish (dried fish flakes): Adds an intense umami flavor, though not always included.
• Black pepper: For an additional spicy touch.

Preparation:

1. Grate the coconut and mix with finely chopped onion.
2. Add chilies (fresh or powdered) to taste.
3. Squeeze lime juice over the mixture and season with salt.
4. If desired, add Maldive fish flakes for a deeper flavor.
5. Mix well, resulting in a vibrant blend of colors and flavors.

Pol Sambol is usually served as a side dish with rice and curry, hoppers, roti, or even bread.

KIRIBATH (COCONUT MILK RICE)

This is a traditional dish made by cooking rice in coconut milk. The name “Kiribath” comes from the words “kiri,” meaning milk, and “bath,” meaning rice. This dish has special cultural and religious significance and is typically served during celebrations and special occasions, such as Sinhala and Tamil New Year, weddings, and other festive events.

Main ingredients:

1. Rice: Short or medium grain white rice is used, which has a sticky texture suitable for this dish.
2. Coconut milk: Essential for giving the rice its distinctive flavor and creamy texture.
3. Salt: Added to balance the flavor.

First, the rice is cooked in water with a pinch of salt until it is almost completely cooked. Once the rice is nearly done, coconut milk is added and mixed well. The rice continues to cook on low heat until all the coconut milk is absorbed and the rice is fully cooked and sticky. Traditionally, kiribath is molded on a tray and cut into diamond or square shapes before serving.

Kiribath is often accompanied by ‘lunu miris,’ a spicy mix of onion, chilies, salt, and sometimes dried fish. It can also be served with chicken or fish curry or with sweets like ‘jaggery’ (palm sugar).

There are other popular dishes you may encounter during your trip, such as Watalappam, Fish Ambul Thiyal, Dhal Curry, or Pittu, among many others.

All of them are part of a flavorful cuisine that we are convinced will not leave you indifferent.