Sri Lankan cuisine is a vibrant tapestry of flavors, influenced by its diverse culture and history. From spicy curries to aromatic rice dishes, the food reflects the island’s natural bounty and culinary traditions.
Join us to explore some iconic Sri Lankan dishes, cooking techniques, and the cultural significance behind them.
Parippu, or lentil curry, is a beloved staple in Sri Lankan cuisine, known for its simplicity, nutrition, and comforting flavors.
Typically made with red or yellow lentils, parippu is seasoned with spices like turmeric and cumin. It’s often cooked with coconut milk for creaminess and enhanced with sautéed onions and fresh curry leaves.
It’s vegan and gluten-free, making it a popular choice for various diets.
Usually served with steamed rice, it pairs well with roti or bread and is often accompanied by coconut sambol for added flavor.
Appa (Hoppers)
Appa, commonly known as hoppers, is a traditional Sri Lankan dish that has captured the hearts (and stomachs) of locals and visitors alike.
Hoppers are made from a fermented batter of rice flour, coconut milk, and a pinch of salt.
One of the local favorites is egg hoppers. An egg is cracked into the bowl-shaped pancake, creating the Sri Lankan version of an “egg in the hole.”
Egg hoppers are garnished with lunu miris, a sambol of onions, chilies, lemon juice and salt.
Hoppers are typically enjoyed for breakfast or dinner, often accompanied by a variety of side dishes such as curries, chutneys, and sambols. They are a communal food, bringing families together around the table.
Rice and curry is the quintessential Sri Lankan meal, embodying the rich culinary heritage of the island. This dish is not just a staple; it’s a complete dining experience that reflects the diversity and vibrancy of Sri Lankan culture.
At the heart of this meal is steamed rice, usually white or red, which serves as the foundation. The rice is cooked to fluffy perfection, providing a neutral base that balances the bold flavors of the accompanying curries.
The variety of curries that can accompany rice is nearly endless, showcasing the island's abundance of ingredients and culinary techniques.
Common types include:
- Daal Curry (Parippu): A staple made from lentils, often flavored with spices and coconut milk.
- Vegetable Curries: Seasonal vegetables cooked with a mix of spices, coconut milk, or yogurt, such as pumpkin, eggplant, or green beans.
- Meat Curries: Options like chicken, beef, or goat, marinated and slow-cooked in rich spice blends, often with the addition of coconut milk for creaminess.
- Fish Curry: Made with fresh catch, typically cooked in a tangy, spiced coconut gravy that highlights the coastal flavors of Sri Lanka.
Wattalapam is a beloved Sri Lankan dessert that captures the essence of the island's culinary heritage. Rich, creamy, and packed with flavor, this coconut custard pudding is a festive favorite, often served during special occasions and celebrations.
Wattalapam is made using a combination of key ingredients:
- Coconut Milk: The star ingredient, providing a rich and creamy texture.
- Jaggery: A natural sweetener made from palm sap, giving the dish its distinctive sweetness and caramel-like flavor.
- Eggs: Used to set the custard, adding a smooth consistency.
- Spices: A blend of cardamom, nutmeg, and sometimes cinnamon infuses the pudding with warm, aromatic flavors.
Vegetable rotis are a popular street food and snack in Sri Lanka, loved for their delicious fillings and versatility. These stuffed flatbreads offer a perfect blend of flavors and textures, making them a favorite among locals and visitors alike.
The base of vegetable rotis is typically made from whole wheat flour, which is kneaded into a soft dough. The filling can vary widely, featuring a mix of spiced vegetables such as:
- Potatoes: Mashed and seasoned with spices.
- Carrots: Grated or diced for added sweetness and crunch.
- Cabbage: Finely chopped, often sautéed with spices.
- Spinach: Added for nutrition and flavor.
Kottu roti, often referred to simply as "kottu," is a beloved street food dish in Sri Lanka that has become synonymous with the vibrant culinary scene of the island. Known for its unique preparation method and delightful flavors, kottu is a must-try for anyone looking to experience authentic Sri Lankan cuisine.
Kottu is primarily made from roti, a type of flatbread. The preparation begins with chopping the roti into small pieces, which are then stir-fried on a hot griddle with a combination of ingredients. Key components include:
- Vegetables: Common choices are carrots, cabbage, and green onions, adding both flavor and nutrition.
- Proteins: Kottu can include a variety of meats such as chicken, beef, or prawns, or it can be made vegetarian with just the vegetables.
- Spices: A blend of spices, including curry powder, chili flakes, and garlic, enhances the dish's flavor.
- Eggs: Often, a beaten egg is added during cooking, giving the dish a rich texture.
Shrimp curry is a flavorful and aromatic dish that beautifully showcases the essence of Sri Lankan cuisine. With its combination of fresh shrimp, creamy coconut milk, and a vibrant blend of spices, it’s a dish that delights the senses.
Whether enjoyed at a local eatery or prepared at home, shrimp curry is a must-try for anyone looking to experience the rich culinary traditions of Sri Lanka!
It often features in family gatherings and festive celebrations, showcasing the country’s rich seafood heritage.
While the traditional shrimp curry is widely loved, variations exist based on regional preferences:
- Spicy Shrimp Curry: Made with extra chili for heat.
- Tamarind Shrimp Curry: Incorporating tamarind for a tangy twist.
- Vegetable Shrimp Curry: Adding seasonal vegetables for extra nutrition.