Sri Lankan Cuisines and Tasty Sri Lankan Foods
Sri Lanka boasts a unique culinary heritage of a fusion of traditional dishes with recipes and cooking techniques brought to the island by traders and colonialists. Sri Lankan cuisine has been shaped by many historical, cultural and other factors. Sri Lankan food is unique for their Culture. Many Sinhala food items are derived from Chena cultivation. Sri Lankan cuisine plays a vital role in the islanders’ life from the most auspicious Sinhala/ Hindu New Year to normal day-to-day practices. They make milk rice and special sweets with coconut milk, floor and Honey at cultural festivals. It is recognized as one of the sixty- four types of art, “Siu Seta kalawa”. The curries come in many verities of colours and flavours blended in Sri Lankan Hot Spices has a great ayurvedic value when used in curries. “Lunu dehi” (lime pickle) and jaadi (Pikled fish) are food items made from methods of preserving since they could dry them in sun during rainless days. Staple diet of Sri Lanka is ‘Rice and curry’ the word ‘curry’ convering a multitude of dishes which are made according to different methods of cooking from Soups, meat, Sea food, Lentils, Vegetables, Sambols, Mallums, Phies to Achcharus.
Main Dishes
Rice and Curry
There’s nothing more common to eat as Sri Lankan food than a nutritious plate of rice and curry. You normally get a plate of rice piled with a few of the daily vegetable curries and a choice of fish curry as well. The central feature of Sri Lankan cuisine is boiled or steamed rice, served with a curry of fish, chicken or mutton, along with other curries made with vegetables, lentils, or fruits. Dishes are accompanied by pickled fruits or vegetables, chutneys, and sambols. Coconut sambol is especially common, a paste of ground coconut mixed with chili peppers, dried Maldive fish, and lime juice. Rice is the staple food of the Sri Lankans. Almost every household in Sri Lanka takes rice and curry as its main meal. Meat, fish and vegetables are prepared as curries. Sliced onions, green chilies, black pepper, cinnamon, cardamom, cloves, nutmeg and saffron are used to add flavours. A basic rice and curry requires one fish (or beef or chicken) curry, two different vegetables, one portion of fried crispy stuff like ‘papadam’, a ‘mallum’ of chopped leaves and coconut, and a gravy or ‘hodda’ of spiced and cooked with coconut milk.
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