When it comes to Sri Lankan cuisine, spices are an element that is not used sparingly. With a reputation in the international spice trade since the earliest days of its history, the Sri Lankan palate is accustomed to its meals being well seasoned with ground aromatic herbs and chili peppers such as coriander, cumin, cardamom, red chili powder and leaves. curry, among others. others.
Despite their initial resemblance, Sri Lankan food surpasses even South Indian cuisine in terms of chilli content. Sri Lankan condiments are said to create some of the spiciest food cultures in the world. While the taste buds and stomachs of locals have long assimilated to red-hot food, foreigners should be careful when trying dishes meant for locals. Hotels and dining establishments that cater to the foreign crowd often offer low-spice versions of dishes that first-timers are likely to appreciate better.
Recipes for these dishes rarely follow a set menu, allowing for many inventive ways of seasoning that vary from region to region as well as between ethnicities. However, it is generally accepted that rice is the nation’s staple food. Rice can be consumed in almost every meal and few notice the lack of variety; if someone does, a local would probably suggest substituting rice types rather than considering changing the main course. Boiled rice is usually eaten with some kind of curry, a sauce and possibly a “sambol” or a “mallung”. They are usually complemented by spicy or sweet preserves, such as pickles and hot sauces.
Sambols are generally mixtures of shaved coconut with some other ingredient. A favorite of these is chili sambol, where ground, salty chili paste is generously mixed with shaved coconut, which can be eaten with bread, rice, or any other mild main dish. The classic “mallung” includes finely chopped vegetables mixed with a little coconut.
Coconut is an indispensable element of Sri Lankan cuisine. In addition to the finely grated coconut used to make the aforementioned sambols and mallungs, coconut milk is used as a base for sauces and curries. Whether the curry is from fruits, meats, or vegetables, they are invariably seasoned and boiled first in the finest extraction of coconut milk, and after they are properly cooked, the thick, creamy first extraction is added to give body. the sauce. There is even a main dish called “kiribath” or rice pudding which is prepared by adding salt and thickened coconut milk to boiled rice. Rice pudding is normally reserved as a dish for auspicious or festive occasions, such as the Sinhala-Tamil New Year.
On the Sinhala New Year, which falls in mid-April, both urban and rural households offer the island’s traditional sweets and delicacies. These are usually sweet and oily, from the Dutch and Portuguese sweets like “kokis” and “athirasa” to the more native “dosi” (the local version of toffee created from fruit) and the floury “aluwa”. Kavum and mung kavum, however, feature prominently on the Sri Lankan sweet menu.
A variety of indigenous and tropical fruits also stand out on the Sri Lankan table. Bananas and plantains are chief among these, closely followed by avocado, wood apple, papaya, and the seasonal favorite: the ruby-red bunches of “rambutan.” The Jackfruit, however, is the one that is highly revered among traditional cooks. High in nutrients, unripe jackfruit can be served as a substitute for rice or a savory curry or mallung, while the sweet and ripe version of it is highly favored as a dessert.
Another local favorite is the sour fish curry, or “ambul-thiyal”, especially among the lucky seaside townspeople who see an abundance of freshly caught seer fish, tuna and prawns. Fish such as seer is usually used for this dish, which is well seasoned even by Sri Lankan standards and cooked in a clay pot for that extra flavour.
The best and most authentic Sri Lankan dishes are those cooked in clay pots over open stoves and wrapped in banana leaves. Also, those sitting down to a traditional meal with the locals may be taken aback by their table manners, as, like most South Asians, Sri Lankans also eat with their fingers. However, this is done in a very clean and refined way, following table etiquette whose rules have been laid down in the Buddhist scriptures themselves, thousands of years ago. It’s harder than it looks, so if you’re a novice, it’s best not to lose your forks!
