Top 6 Sri Lankan dishes that’ll make you visit the country again and again!
Sri Lanka is not just home to pristine beaches and offbeat teas, but also the land of pleasant rice and curries. In fact, it may sound surprising but Sri Lankan cuisine is quite similar to South Indian food and yet possesses its unique distinctive taste that’s hard to be ignored. For travelers, this land is a feast for all the senses.
When in Sri Lanka, do not miss trying –
Lunumiris is a flavorsome Sri Lankan staple that is typically served as a condiment that goes along with egg hoppers, a popular breakfast dish. Lunu, in Sinhala language, means onions, while miris means chili, giving reference to the two ingredients used to make this spicy condiment. This mixture is usually combined with lime juice, Maldive fish, and salt, which is then ground using a mortar and pestle.
In its traditional form, this Sri Lankan dessert combines toasted rice flour, ground cashew nuts, sugar syrup, and spices such as cloves or cardamom, while a few versions replace sugar with molasses and cashews with other types of nuts such as mung beans. The mixture is then spread into trays or pans and is then sliced, typically into diamond-shaped pieces. This dessert happens to be a staple dish that’s served on Avurudu – the Sinhalese New Year that falls in April.
- Dhal Curry
The combination of curry and rice is Sri Lankan comfort food. Dhal curry is prepared from red lentils (masoor dhal) which is cooked in coconut milk. Tomatoes, onions, and green chilies are sauteed with tempered spices such as turmeric, cumin seeds, mustard seeds, fenugreek, and pandan leaves. Dhal curry tastes even better when prepared in an earthen pot.
Kuzhambu is an authentic Sri Lankan gravy dish that contains a variety of dals (toor dal, urad dal), vegetables, and tamarind. The curry is mostly served as an accompaniment to rice. When it comes to the Tamil cuisine, there are various kinds of Kuzhambu varieties, and all of them include a base of vegetables, dals, tamarind, and spices like turmeric, chili, and curry leaves. When making use of vegetables; tomatoes, plantains, okra, and shallots make up for the most common choices.
Watalappan, the Malay-influenced dish is very popular among Sri Lankan Muslims, especially for their religious festivals. Rich steamed egg custard is combined with coconut milk, cardamom, Kitul jaggery, cinnamon, and nutmeg. What keeps the thick dessert from getting heavy in texture is the air bubbles.
This Sri Lankan staple dish is a simple combination of coconut milk and rice. The rice is left to be cooked in milk and then, the mixture is kept aside to set in a shallow plate. Once it cools down and sets well, the dish is cut into diamond and square shapes. Kiribath is usually topped with spicy Lunumiris paste and served with bananas and jaggery. This traditional dish represents good luck and prosperity, and is considered an important part of Sinhalese culture.
Yet to sample authentic Sri Lankan food? Give it a try, I bet you’ll not be left disappointed!