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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.
It is generally thought to have originated as street food in the eastern province of Sri Lanka in the 1960s/1970s, as an inexpensive meal for the lower socio-economic classes. The basic roti is made of Gothamba flour , a wheat flour made out of a variety of grains-referring to the white flour, [ 15 ] [ 16 ] also known as wheat roti or gothamba ...
Katta sambol (Sinhala:කට්ට සම්බෝල [kaṭṭa sambōla]) is a spicy Sri Lankan sambal served as a condiment. It consists of chili pepper, shallots, Maldives fish, sea salt, black pepper and lime juice, usually ground with a mortar and pestle or a grind stone. Lunumiris with Kiribath Lunumiris with Appam
Thuna paha (Sinhala: තුන පහ, Tamil: மூன்று ஐந்து) is a Sri Lankan curry powder. [1] [2] It is a Sinhalese unroasted curry powder used to spice the curry dishes, especially vegetarian dishes. The name Thuna Paha roughly translates as "three or five" as traditionally it is made from three to five ingredients. [3] [4]
Galaha (Sinhala: ගලහා,Tamil: கலஹா) is a small town located in the central Sri Lanka. Situated at an elevation of about 700 metres (2,300 ft), it is one of the first tea planted areas in Sri Lanka, 20 kilometres (12 mi) south of Kandy. And 19 kilometres (12 mi) from Gampola town and 5 kilometres (3.1 mi) from Deltota town.
Weligama (Sinhala: වැලිගම, Tamil: வெலிகாமம்) is a town on the south coast of Sri Lanka, located in Matara District, Southern Province, Sri Lanka, governed by an Urban Council. The name Weligama, literally means "sandy village" which refers to the area's sandy sweep bay.
Kotmale (Sinhala: කොත්මලේ, romanized: Kotmalē; Tamil: கொத்மலை, romanized: Kotmalai) is a village in Sri Lanka in Central Province.Kotmale forms part of a mountainous region that the Sinhalese kings left forested to generate sufficient rainfall for rice cultivation in the valleys below.
Kevum or Kavum (Sinhala: කැවුම්) is a deep-fried Sri Lankan sweet made from rice flour and kithul (sugar-palm) treacle, with a number of variants adding additional ingredients. It is also known as oil cake. Kevum is traditionally given and consumed during celebrations of Sinhala and Tamil New Year. [1]