Sri Lankan cuisine is a unique gastronomical experience that is filled with sweetness and spice. I show you how to make these traditional and authentic Sri Lankan recipes and with video instructions. Be sure to see my YouTube Channel for more!
A famous dish in Sri Lanka that everyone loves is Cashew Curry.
It's rich and creamy and full of great flavor that goes best with rice.
While most people make this curry by adding Coconut Milk, in this recipe, we're using only Cashews
and it will be very rich and creamy.
When you want a healthy dessert or snack, try this cool Kithul Flour Pudding that easy and quick to make.
Kithul Flour Pudding is made using Kithul Flour that is made from the pith (inner core) of the Kithul Tree.
The pith, which is soft and spongy, is cleaned and dried first before it is ground into a flour.
Kithul Flour is very versatile and you can use it make Pancakes and Bread.
Wali Thalapa is a traditional sweet made
from Rice Flour and a Sugar syrup. Most people have an issue
with getting the Pittu consistency right when making Wali Thalapa.
With this recipe, you no longer have to struggle with that
because we're using Couscous instead of Pittu which
makes this recipe very easy to make.
One of my favorite puddings is a Broken Glass Jelly Pudding and in this recipe, I'm going to make it
tastier by adding Sago. The best part about this pudding is that it doesn't require any Eggs,
Flour, Corn Flour, or Milk Maid and there is no baking involved. For the Sri Lankan hot weather,
this is perfect for cooling down your body. Plus, it's cheap and easy to make.
Kizli Parotta, also known as Killi Parotta, is a popular street food in South India where layers of
Parotta are covered in a Chicken Curry and then wrapped in a Banana Leaf and steamed for 3 minutes.
It is a very tasty and complete meal and because it's wrapped in a Banana Leaf, it makes a great
travel meal. Although we added raw Onions for this recipe, you can maker it tastier by frying the
chopped Onions first.
Wondering what to make for Sri Lankan Daane or to include in a travel Lunch packet?
Try these 3 special Sri Lankan side dishes: a spicy Stir Fried Sprats,
a savory Cassava Leaves and Wild Eggplant Mallum, and a
and a spicy Horse Gram curry.
These side dishes go great with a bowl of Red Rice.
If you prepare the Stir Fried Sprats according to this recipe, you can keep it up to about 3 to 4 weeks.
Nelli chutney is a Sri Lankan chutney made from the Nelli fruit, which is called Gooseberry in English,
will provide a sweet and tangy taste to any dish. Nelli fruit has 5 distinct types of
flavor when you eat it: sweet, sour, salty, tart, and bitter.
If you prepare it according to this recipe, you can
keep it up to 3 months. Just make sure to use a clean dry spoon each time.
If you are tired of eating the same Pol Roti (Coconut Roti) everytime, try one of these stuffed
Roti instead. Each Roti contains a different type of filling such as a sweet Pani Pol, a spicy
traditional Ihi Nala Lunu Miris, a spicy regular Lunu Miris, and a savory Parripu Curry
Roti. These Roti are very quick to prepare and requires only a few basic ingredients so it makes a tasty
snack for afternoon Teatime.
This is a quick and easy Dosa made using String Hopper Flour and it makes for a tasty breakfast, dinner,
or even a teatime snack. Although Dosa is usually eaten with a Sambol, we are making a Pol Sambol
Hodda (Pol Sambol Curry) for this Dosa.
A simple way of eating this Dosa is to spread some of the Pol Sambol Curry into the middle of the Dosa and then
fold the Dosa in half.
Mee Goreng (also called Mi Goreng and Indonesian Fried Noodles)
is a widely enjoyed street food made with Egg Noodles
that are stir fried with a variety of vegetables such as Carrots, Cabbage, and Bean Sprouts
and proteins such as Chicken, Shrimp, and Beef. It is flavored with spices, Soy Sauce, Tomato Sauce, and
Chili Sauce.