Sri Lankan cuisine

Oils: coconut oil, sesame oil, cow ghee, buffalo ghee, mustard oil

Sweetners: kithul

Vegetables and greens:

Other: Coconut milk and grated coconut are ubiquitous in the cuisine, and are freshly prepared almost every day in most households. Maldives fish is heavily used in vegetable dishes to add an umami flavour.

Fruits:

The central feature of Sri Lankan cuisine is boiled or steamed rice, served with a

Dishes are accompanied by pickled fruits or vegetables,

Kiribath

Kiribath or paal soru (lit. 'milk rice') is rice cooked in salted coconut milk until the grains turn soft and porridge-like. Generally eaten for breakfast, kiribath is also prepared on special occasions such as birthdays, New Years' and religious festivals. It is usually served with lunu miris, a relish made with red onions and chillies. There is also a method of cooking kiribath with

• Aluwa - Diamond-shaped rice-flour pastries
• Bolo fiado - A Portuguese-style layer cake
• Bibikkan - A rich, cake-like sweet made from grated coconut, coconut treacle, and wheat flour. It is a specialty of coastal areas.
• Kokis - A savoury crispy biscuit-like dish made from rice flour and coconut milk.
• Pushnambu / Wandu Appa - A rich, cake-like sweet made from coconut treacle and wheat flour. Cinnamon/cardamom and sweet cumin is often added among the Christian population of Sri Lanka.
• Seenakku - a glutinous rice cake often served with grated coconut.^[14]

Treacle-flavored sweets:

• Undu Walalu/Undu wal or Pani walalu - A sweet from the Mathale area, prepared using
  urad bean flour and kithul
  treacle.
• Aggala - Rice balls flavored with treacle
• Weli Thalapa - Made from rice flour and coconut treacle
• Aasmi - Made with rice flour and the juice of a leaf called dawul kurundu (okra juice can be used as a substitute), deep fried and topped with pink-coloured treacle.

Puddings and toffees:

• Kalu Dodol - A solid toffee-, jelly-like confection made by lengthy reduction of coconut milk, thickened with rice flour and sweetened with jaggery
  .
• eggs, and jaggery. First introduced by the Malay
  immigrants, watalappam has become a staple of Sri Lankan desserts.

• Thala Guli - Made from ground sesame and jaggery with finely grated coconut.
• Kiri aluwa or Milk Toffee - Made with sweetened condensed milk or sugar-thickened pure cow's milk. Cardamom/sweet cumin and cashews are added for more taste.

• Sri Lankan sweets
• 
  Konda Kevum
• 
  Kokis
• 
  Kalu Dodol
• 
  Sri Lankan Swiss roll

Short eats

"

Short eats include pastries, Chinese rolls and patties. Other short eats include:

• Vade - savoury deep-fried fritters made from various ingredients. Varieties include parippu vade (lentils), ulundu vade (black gram and rice), isso (shrimp) vade, crab vade
• Chinese rolls or egg rolls, which often contain minced meats, potatoes, and vegetables
• Patties and pastries - filled with vegetables, meat, or fish
• Vegetable/fish roti - a flatbread with a filling rolled into a triangular shape and baked

Short eats are served at parties or to guests when they visit a home. Western food such as hot dogs and hamburgers have arrived in Sri Lanka, with the globalization of fast-food chains such as McDonald's, KFC and Pizza Hut. However, foods from these establishments are not usually considered short eats. Additionally, hot dogs and hamburgers are also modified to fit local tastes.

Beverages

Beverages commonly served in Sri Lanka include:

• Faluda - a mixture of syrup, ice cream, jelly pieces and basil
  seeds, served cold
• passionfruit
  juice
• King coconut water
• Tea
• palm tree sap
• Arrack - an alcoholic spirit made from the fermented sap of the coconut flower.
• Wood apple juice

See also

• Faluda
• Kottu
• Pittu
• Traditional rice of Sri Lanka

References

External links

Wikimedia Commons has media related to Cuisine of Sri Lanka.