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!
Kidaran Ala is a tuber that comes from a tropical plant native to Southeast Asia. This purple colored
plant blooms around the rainy season and when fully bloomed, it gives off a pungent smell. The tuber
that is produced from this plant is called Elephant Foot Yam in English.
Fish Eggs, known as Malu Bithara in Sri Lanka, are rich in Omega 3 Fatty acids which are essential for brain and heart health
and it helps reduce inflammation in the body. In this recipe, we show you 2 ways of using Fish Eggs to make a
Malu Bithara Curry and Malu Bithara Omelette.
In the old days, villagers would give Almsgiving using the vegetables they grew and ate.
We're going to make several meals that would have been given for Almsgiving in those days.
Anyone who is having trouble matching foods for occasions or Almsgiving, we show you one menu you could make.
Polos Moju is a savory pickled food made from Jackfruit. In this recipe, we prepare it 2 ways - Fried and Steamed.
The fried Polo Moju can be kept for more than a month
in an airtight container. The steamed Polos Moju can be kept for about a week in an airtight container.
Sillara Murukku is a fried sweet and crunchy snack made from Rice and Wheat Flour that is very popular in
the Uva province of Sri Lanka. It is easy to make, requires only a few ingredients, and can be stored
for quite awhile so it makes an excellent item if you're running a snack shop.
Jaffna Pittu is a special Pittu that has several layers of Pittu and grated Coconut. This Pittu
is prepared by mashing the Pittu clumps using the top part of a clump.
With this recipe, you can make 4 large Pittu loaves. In this recipe, we also make a Jaffna style Chicken Curry.
Kurakkan Thalapa is a ball of dough made from Kurakkan Flour that Sri Lankan farmers and villagers
used to eat for strength and energy that would sustain them all day.
This Kurakkan Thalapa is tasty with a Fish or Taro Leaves Curry and especially with the Horse Gram
Curry we will make in this recipe.
Diya Bath is a fermented Rice that is eaten for many health benefits in Sri Lanka. Our ancestors
ate Diya Bath to help cool down the body from hot weather, for gastritis, and other ailments.
Diya Bath contains Green Chili, Shallots, Lemon Juice, and Whole Chilies so it's full of antioxidants.
Thambun Hodi, also known as Sarakku Hoda, is an herbal remedy that is made from Tamarind Seeds and
is often eaten when a person is sick or to improve health. Nowadays, it is known as Rasam. In Sinhala,
Sarakku is another name for the spices that we add to this Sarakku Hoda.
Mung Kavum is a traditional sweetmeat with a crispy outer shell made from Rice Flour and a
sweet filling made from Green Gram Flour. Mung Kavum is an important part of the sweetmeats table (avurudu kavili)
for Sri Lankan New Years. In this recipe, we make Mung Kavum 3 different shapes. This recipe will yield about 50 Mung Kavum.