10 Sri Lankan foods are unable to forget – Part 1

By Jenna Jolie

Being a significant station on the Maritime Silk Road historically exposed indigenous Sri Lankan cuisine to a wide range of influences from throughout Asia and Europe, resulting in a genuinely unique combination of native ingredients and foreign cuisines.

While some of these foods may be found in various subcontinental cuisines, preparation, spices, and other ingredients will vary by location and country. Sri Lankan foods are an example for the tastes that are unable to forget.

What is the famous food of Sri Lanka?

Though Sri Lankan food bears similarities to South Indian cuisine, it is distinct in its own right. Throughout the years of colonization and foreign influence, Sri Lanka's cuisine culture has evolved into a fusion of many curry mixtures and delectable foods.

A few aspects concerning Sri Lankan cuisine are certain: Sri Lankans adore spices, they adore flavorful cuisine, and many of them appreciate deep-fried, delectable treats. Whatever you choose to eat in Sri Lanka, your mouth will rejoice with delight.

There are certain popular and excellent Sri Lankan foods that are unable to forget. We have compiled a list of the most delectable foods available in Sri Lanka.

1. Egg hoppers

Hoppers are the Sri Lankan equivalent of pancakes. The batter is a somewhat fermented mixture of rice flour, coconut milk, occasionally coconut water, and a bit of sugar. In a tiny pan, a ladle of batter is cooked and twirled around to smooth it out. Hoppers can be sweet or savory, but egg hoppers are a local favorite. The Sri Lankan variation of a "egg in the hole" is made by cracking an egg into the bowl-shaped pancake. Egg hoppers are topped with lunu miris, an onion, chili, lemon juice, and salt sambol.

String hoppers are created from a considerably thicker dough than hoppers, which are formed from a fluid batter. The dough is pushed through a string hopper maker, similar to a pasta press, to form thin strands of steaming noodles. String hoppers are typically served with curries for breakfast or dinner.

Egg hoppers

2. Sambol

Green leafy vegetables aren't often consumed in Sri Lanka, yet numerous tuberous vegetables are used in cooking. 

Asiatic pennywort, a tiny leafy green vegetable found across Southeast Asia, is known as gotukola. Sambol is a term used to describe a meal or garnish made and consumed with raw ingredients. So gotukola sambol is a salad garnish from Sri Lanka.

The gotukola is thinly sliced before being combined with grated coconut flesh, red onions, and a few seasoning spices. Asiatic pennywort has a highly green flavor, similar to kale's green flavor, and it's pleasant and crisp.


3. Vegetable curry

Lunch in Sri Lanka is always rice and curries. It is a historically accurate lunch. Lunch selections include rice with vegan curries, fish, beef, and side dishes. In Sri Lanka, there are several vegan curries to choose from. The majority of vegan curries are made by cooking veggies with spices and adding coconut milk. It produces a fragrant, creamy curry. They're wonderful, having a pleasant scent and flavor. When plain rice is combined with the sauce of the curries, it creates a delightful and tasty flavor.

Among vegan curries, dhal curry is a popular dish in the nation. It is a must-try Sri Lankan dish and one of the most prevalent curries. This delicious meal pairs great with rice, string hoppers, bread, or roti. Dhal curry is not hot, and even children enjoy it.

A typical Sri Lankan lunch includes at least three vegan curries. There are plenty of other delectable vegan Sri Lankan cuisines available. Vegetable curry

4. Gotu Kola Kanda

The gotukola is thinly sliced before being combined with grated coconut flesh, red onions, and a few seasoning spices. Asiatic pennywort has a highly green flavor, similar to kale's green flavor, and it's pleasant and crisp.

Kola kenda is a green-colored herbal porridge that resembles a magic potion. This porridge is said to be highly nutritious since it is made with green leaves like gotukola and mukunuwenna, which are high in nutrients. To get the desired texture, cooked mashed rice and coconut milk are also added. To make it sweeter, serve with a piece of jaggery on the side.Gotu Kola Kanda

5. Crab

This is most likely the only item on this list that is not historically Sri Lankan. Despite the fact that Sri Lanka is an island and that seafood is a prominent component of local cuisine, you'll never see a large giant tuna steak or an entire roasted fish in a Sri Lankan household. Curried, deep-fried, or devilled fish, shrimp, and cuttlefish.

Fresh caught fish simply baked or grilled is one of travelers favorite dishes from touristic places down south near the coast. Almost every restaurant with a view of the ocean serves a daily catch selection. You may select the kind of seafood and the way of preparation.

Grab foods

Historically, this huge and unusual island was home to a cuisine of fresh, exotic ingredients and centuries-old culinary traditions. With the passage of time, European and Asian influences made their way into Sri Lankan cuisine, resulting in a really extraordinary assortment of dishes and fusions brimming with color, spice, heat, and taste.

From the rich and spicy chilis used in a Sri Lankan curry to the nutritious and refreshing fresh coconut milk used in a broad variety of both sweet and savory Sri Lankan foods, your enthusiasm for Sri Lankan food will only increase as you experience more tasty foods and dishes.

Sri Lanka's cuisine also has many similarities with the cuisine of curry-loving countries such as India, Malaysia, etc. Therefore, residents of India or Malaysia who want to visit Sri Lanka will surely very excited to experience other unique curry flavors.

Check-out our Sri Lanka e-Visa services to taste the delicious Sri Lankan foods right away!

Read more: 10 Sri Lankan foods are unable to forget - part 2

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