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Traditional Sri Lankan rice and curry. Sri Lankan cuisine is known for its particular combinations of herbs, spices, fish, vegetables, rices, and fruits. The cuisine is highly centered around many varieties of rice, as well as coconut which is a ubiquitous plant throughout the country. Seafood also plays a significant role in the cuisine, be it ...
Jaffna crab curry (Sinhala: යාපනය කකුළු ව්යංජනය, Tamil: யாழ்ப்பாண நண்டு கறி), also known as Sri Lankan crab curry or Kakuluwo curry, is a traditional spicy crab curry.
Lavariya (Sinhala: ලැවරියා) is a popular traditional Sri Lankan sweet dumpling. [1] It is essentially caramelised coconut wrapped in a string hopper (Idiyappam). [2] It is usually served at breakfast or in the afternoon with tea and bananas. [3]
In Sri Lankan cooking, the white flesh of the coconut is grated and squeezed to prepare rich, creamy coconut milk, which thickens different vegetable and meat-based curries.
As with many traditional Sri Lankan dishes there is no fixed recipe for Thuna paha, with regions/families using varying recipes containing different ratios of spices. The cardamom used is green or true cardamom (Sinhala: එනසාල් or 'enasaal'), and the cinnamon used is Ceylon cinnamon (Sinhala: කුරුඳු or 'kurundu'). [5]
Vaalai kai sambol (Sinhala: කොළ කෙසෙල් සම්බල්, Tamil: வாழைக்காய் சம்பல்), also known as vazhakkai sambol, ash plantain sambol, or green banana fry sambol, is a traditional Sri Lankan condiment. [1] [2] Vaalai kai means unripe plantain in Tamil.
Lamprais, also spelled "lumprice", "lampraise" or "lumprais", is a Sri Lankan dish that was introduced by the country's Dutch Burgher population. [1] [2] Lamprais is an Anglicised derivative of the Dutch word lomprijst, [3] which loosely translated means a packet or lump of rice, and it is also believed the dish has roots in the Indonesia dish lemper.
Kiri hodi (Sinhala: කිරි හොදි), which literally translates to milk curry, is a popular and traditional Sri Lankan fragrant coconut milk gravy. [1] Made using a few basic ingredients, this dish is traditionally served hot alongside pol sambola (a coconut relish) or idiyappam (rice noodles). [2]