Must-try dishes in Sri Lanka
Although Sri Lankan food is similar to South Indian food, it
remains its own cuisine. Over the years, under the influence of colonization
and other countries, Sri Lanka has adapted its food culture to a mix of
different curries and delicacies. Sri Lankans are passionate about spices and
spicy foods, and many enjoy deep-fried and savory snacks.
As Sri Lanka is an island with a tropical climate, coconut
and fish are two of the most powerful components of Sri Lankan cuisine. Fish is
made into curries, and in one form or another coconut is the main ingredient in
cooking. Rice and curries are the staple food of Sri Lanka, although a variety
of bread, flatbreads, and even loaves of bread are common.
Check out these foods you cannot miss when you are in Sri
Lanka
Boiled Manioc
When you see this you may know it as manioc or cassava. Manioc
is a root vegetable that tastes a bit like potatoes but is high in starch. For Sri
Lankan breakfast it is simply cut into pieces and boiled. It is then served
with Boiled Manioc Coconut Sambol. It was a very satisfying meal.
Milk Rice (Kiribath)
Kiribath, or Milk Rice, is one of the traditional foods
usually prepared for special occasions such as New Year, weddings,s or the
birth of a child. The rice is boiled until soft, then coconut milk is added to
make it sticky. The milk is then placed on a plate and cut into diamond-shaped
pieces to form a cake. You can have milk rice with salt and pepper (chili onion
flavor) or sugar sambol (sweet onion flavor). Both will make it interesting.
Herbal Porridge (Kola Kenda)
Kola Kenda is a green-colored herbal porridge that looks
like a potion. This nutritious porridge made from green leaves like Gotu Kola
and Mukunuwenna is believed to be very healthy. Cooked rice and coconut milk
are also added to create the right texture. You can put a piece of jaggery on
the side of it to sweeten it.
Fish Curry (Ambul Thiyal)
Ambul Thiyal is just one of the many fish curries in Sri
Lanka, but it's different so you should give it a try. The tuna used for the
Ambul Thiyal is cooked in a special spice blend that includes Goraka and black
sticky paste. The goraka helps to preserve the fish so that you can keep the
curry at room temperature for a week and it will not spoil. Compared to other
fish curries, the Ambul Thiyal is
slightly drier.
Jackfruit Curry (Polos Curry)
There are different names for the different stages of
ripening of the jackfruit in Sri Lanka. In its first stage, when it was still
an infant, the jackfruit was called "polos" and could be used to make
curry. The curry that makes the first stage of jackfruit is called Polos Curry.
Pol Roti with Chili Salt
Round flat bread is made from coconut bread, wheat flour,
and grated coconut. It's basically a thick flat piece of bread mixed with
coconut topped with salt and pepper sauce with amazing flakes. pol roti is one
of the favorite dishes in Sri Lanka.
Lentil Curry (Parippu)
If finding jackfruit curry or coconut curry can be a
challenge, Lentil Curry is one of the most common and easily found curries in
Sri Lanka. Once you get to the island, you should try the dhal as soon as
possible. Depending on the amount of coconut milk added, it can be watery or
very thick. In addition to serving with rice for lunch, it can also be a great
dessert for roast bread (Sri Lankan bread), coconut bread (coconut flat bread)
and string hoppers.
Leafy Green Salad (Gotukola Sambola)
Gotu kola is one of the most popular herbs in Sri Lanka,
packed with nutrients and vitamins. Gotu kola sambol is more of a salad than a
curry and serves as a side dish to boiled rice. Gotukola sambol serves
something fresh and green on the table. It is usually mixed with lime juice,
salt, grated coconut and onion.
Banana Flower Curry (Kesel Muwa Maaluwa)
From meats to vegetables, fruits, flowers - anything can be
curried in Sri Lanka. Green bananas (or bananas) can be cooked in their own
curry, but more impressed that everyone can make a banana flower curry.
Coconut Sambol (Pol Sambol)
Coconut Sambol is
everyone's favorite thing in the whole of Sri Lankan cuisine. Coconut sambol is
made by mixing fresh coconut juice with lime juice, chilli powder and onion. Some
even collect fish pieces from the Maldives. If you are a vegetarian, be sure to
ask for a fish-free coconut sambol. Coconut sambol can be served with roast
bread or coconut bread for breakfast, with rice and curry for lunch, or with
string hoppers for dinner.