All curries prepare verities of many colors and flavors. Especially
Sri Lanka most famous curries are dhal, fish, potato, dry fish, chicken, eggplant, pumpkin curry suit with rice for Sri Lankans.
Also Ceylonese prefer aditionally adding to meals. achcharu, coconut Sambal, and any vegetables. This peoples interest Rice, Milk Rice, Cocount Roti, Hoppers, String hoppers, Kottu roti, Pittu and Dosa. In Addition, Sri Lankan Peoples like (espeacially for new year time) Uduwel, Aluwa, Mun Keum, saw dodol likewise sweet foods.
Sri Lanka new year foods
Sri Lnkan Recipes
- 500 grams White rice
- 2 cups water
- 2 cups coconut milk thick
- salt to taste
- Wash the rice, put in a medium saucepan and add water.
- Bring to the boil in medium heat, cover the saucepan, cooking until the rice is soft, 15-20 minutes.
- Then, Add coconut milk and salt, stir well, and reduce heat to low, continue cooking in low heat for another 10 minutes, until the milk has been absorbed.
- After, rice is very soft and creamy. By now rice milk is ready.
- Transfer the rice milk to a flat plate and fatten down with piece of butter paper.
- You can use a cookie cutter, serve with fish, chicken curry, banana.
- 2 cups rice flour or finger millet flour (kurakkan or ragi flour)
- ½ cup warm water
- 1 teaspoon salt
- Toast the flour in a pan on low heat for 6 to 8 minutes while stirring regularly (optional).
- Add the flour and salt to a bowl or the bowl of a stand mixer.
- Again add some water slowly and work into a soft dough.
- Add more water or adjust with more flour if necessary. The dough should detach from the sides of the bowl and not be sticky.
- Place the dough into a noodle press (string hopper press).
- Press the idiyappam dough onto string hopper mats (or directly onto a bamboo steamer lined with banana leaves) in a circular fashion.
- Place the mats into the steamer, over a wok on medium flame with boiling water.
- Steam until idiyappam is fully cooked, about 8 to 10 minutes.
- Serve hot with coconut milk gravy (
kiri hodi) and coconut sambal (pol sambal).
- 3 cups (700 ml) rice flour
- 2.5 cups (640 ml) coconut milk
- 1 tsp (5 ml) sugar
- 1 tsp (5 ml) dry active yeast
- 1/4 cup (60 ml) warm water
- 1 tsp (5 ml) salt
- Vegetable oil (2-3 drops per hopper)
- Eggs (optional, 0–2 per person by preference)
- Mix yeast, sugar, and warm water together.
- Add the yeast mixture to rice flour and salt.
- Add coconut milk to the mixture
- Cover the bowl and let rise.
- Heat a pan over medium heat.
- Add a small amount of oil to the pan.
- Add a ladle-full of batter and swirl it around the pan. ( If the batter is too thick and won’t leave the center of the pan when you twirl, stir 1/2 cup (120 mL) coconut milk or water into the batter before making your next hopper. )
- Crack an egg over the center of the hopper (optional).
- Cover and cook until the edges brown.
- Remove from the pan carefully.
- Cook remaining batter the same way.
- Serve hot for breakfast or dinner.
- Dhal 01 Cup
- Turmeric powder 01 TSP
- Onion 01
- Tomato 01
- Cocount milk 02 TSP
- Wash dhal in about 3 changes of water
- Put the dhal in a pan.
- Add water and turmeric and let it boil on a medium heat.
- Care should be taken not to cook on a high heat as dhal tends to boil over.
- Once the dhal is cooked, it will turn yellow in colour and will have a nice mushy content.
- Take another small fry pan and heat the oil.
- Then, fry the mustard seeds and cumin seeds and when mustard seeds, fenugreek seeds and the cumin seeds.
- Finally, add the onions and curry leaves and when the onions caramalise add this to the cooked dhal and cook over a low heat.
- Add salt and the milk and continue to cook for about 5 minutes and the dhal curry is ready for serving.
Coconut Sambal is a popular dish in South India. This is very easy and famous food also sri lanka.
- Grated coconut 100 grams
- 1/4 TSP sugar
- 1 TSP lime
- Onion 01
- Dry red chili
- Firstly, grate coconut in a bowl and chop the onions.
- Take a grinder and grind the red chillies along with some salt.
- Then, take a mortar and add the grated coconut along with the red chillies to it. help of a pestle, crush and grind until the ingredients mix well.
- If you want, you can use less number of chillies.
- Now add onions and grind until it mixes well.
- Once, the onions mix well, add sugar and lime to it. Grind until the ingredients mix well.
- Finally, our Coconut Sambal is ready. You can even add green chillies to your Sambal according to your taste.
- Transfer it to a serving plate and enjoy with any dosa of your choice.
Few Recommended Sri Lanka restaurants