Rice & Curry
The quintessential dish of Sri Lanka is a nutritious plate of rice and curry. Curries are everywhere, from roadside cafes to hotel buffets and everywhere in between. They can be as cheap as 250 LKR ($1.50 USD) for a whole plate (with refills). Our favourite place to eat a good Sri Lankan meal was during our time in the home stays. There’s nothing better than a home-cooked meal, especially in Sri Lanka!
Sri Lankans love their spices and a lot of preparation goes into making a good curry. The most commonly used spices are cinnamon, cardamom, nutmeg, chilli, mustard seeds, coriander, cumin, peppercorn, saffron (to get the colour) and curry leaves which are very good for lowering cholesterol. A fact for the day.
There are a variety of different vegetables and lentils used but the ones we’ve listed below are the most commonly eaten, especially the dahl.
- Dahl Curry – The most commonly eaten in Sri Lanka. Children as young as 6 months are introduced to Dahl curry! The first time we had this for breakfast, it was slightly confusing but as the days went on, we grew to the idea.
- Pumpkin Curry (our favourite!)
- Potato Curry
- Eggplant Curry
- Chicken/Fish Curry
- Beetroot/Carrot/Cucumber Curries
- Jackfruit Curry – A large fruit. One of the only curries, we personally didn’t enjoy.
- Gotu Kola Sambol – Gotu kola is the word for Asiatic Pennywort, a small leafy green vegetable that’s common throughout south-east Asia. It is chopped very finely and mixed with coconut meat, lime, salt and onions and served cold.
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