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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.
Sri Lankan cuisine has been shaped by many historical, cultural, and other factors. Foreign traders who brought new food items; influences from Malay cuisine and South Indian cuisine are evident. Kiribath is a traditional rice pudding from Sri Lanka
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 ...
The most popular dessert among Sri Lankan Muslims during Ramadan. Commonly served at weddings, parties and other special ceremonies. Buffalo curd: Buffalo milk, starter culture Popular in southern Sri Lanka for weddings, alms, and as a household dessert. Semolina and jaggery pudding Semolina, jaggery, milk, spices cinnamon, nutmeg, vanilla
Mallung or mallum (Sinhala: මැල්ලුම්), is a shredded vegetable Sri Lankan dish that comprises lightly cooked/sautéed greens, with fresh coconut and any number of spices and chili. [ 1 ] [ 2 ] Mallung is a common condiment and is eaten at almost every meal. [ 3 ]
Suwandel is an heirloom rice variety, cultivated organically with traditional rain-fed methods in the southern lowlands of Sri Lanka. Because of this, cultivation takes longer than other varieties of rice. It is usually 3 months before harvest. Heirloom rice cultivation in Sri Lanka is a sacred process.
Dosi (Sinhala: දෝසි, Tamil: தோசி) is a traditional Sri Lankan confectionery, [1] similar in nature to fruit preserves or candied fruit. The dish is prepared by boiling segmented fruit in sugar and allowing it to cool in order for the sugar to crystallise on both the surface and the inside of the fruit.