Sri Lankan Dish

Sri Lankan Dish Recipe collection from Sri Lankan Cuisine

Sri Lanka used boiled or steamed rice in their cuisine. This rice served with a curry of fish, chicken or mutton. They also curry makes from vegetables, lentils and fruits.

Here is some dishes of Sri Lankan cuisine.

1. Kiribath

Kiribath is a renowned traditional dish of Sri Lankan cuisine. It makes from rice. It considered as a rice pudding and it is commonly served for breakfast on the first day of each month .

Ingredients:

Rice      4 cups

Cardamoms powder (optional)

Coconut milk ( dense)  2 cups

Salt to taste

Method

  Washed the rice and let drain it. Put the rice in the rice cooker and add 6 cups of  water. Cooks for 15 minutes.

Add salt and cardamom powder.

Cook until the  rice is well boiled.

Add the thick coconut milk and stir well. Let it cook until thick.

Now spread the rice on a dish. Makes smooth the top of rice with spoon or hand.

Cut into diamond shaped.

Served with Lunumiris (another kind of traditional Sri Lankan dish).

Reference: Sri Lankan cuisine

 

2. Kottu

Kottu, also known as Koththu Rotti or Kothu Roti is another traditional dish of Sri Lankan cuisine. It used as a common dinner dish.

 

Ingredients

7 medium sized parathas chopped
Spring onions
1 carrot grated
2 eggs
1 onion
1/2 tomato
Coriander leaves (opt)
Curry leaves
2 green chillies finely chopped
Shredded chicken (from chicken curry)
Chicken gravy
2 tsp chilli flakes
2 tsp chilli powder
1 tsp g&g paste

Method

1. Heat a pan/wok with oil and add the onions and curry leaves and fry it.

2. When the onions change colour add the g&g paste and let it fry till the raw smell goes off.

3. Then add the tomatoes and green chillies and cook it till the water released from the tomatoes evaporates.

4. Push the onions and tomatoes to a side of the pan, add some oil and add the eggs and cover the pan with a lid.

5. Scramble the eggs and mix it with the onions and tomatoes.

6. Add the grated carrots and chicken and cook it for 5 min.

7. Then add a little gravy and and add the chopped parathas and mix well, you can add more gravy if the kottu is dry. Add the chilli flakes and chilli powder and mix it well.

8. Add the spring onions and coriander leaves and mix well and switch off the flame. Serve it hot.

Courtesy: Shaika Salih

 

3. Hoppers (Appam)

Hoppers, also known as Appam. Usually made of rice flour and coconut with spices. This Appam dish like as Chitoi pitha of Bangladesh cuisine. It has  various types ,such as Plain Appam, Palappam, Kallappam, Egg hoppers,Honey hoppers, Idiyappam, Achappam, Kuzhalappam, Neyyappam,Pesaha Appam, Vattayappam,Kandarappam, Kue apem.

http://www.anjumanara.com/appam-recipe/

 

4. Lamprais

Lamprais is Dutch Burgher influenced dish, but it is very popular in Sri Lanka.

Ingredients

Yellow rice

Lampara curry ( it makes from beef, mutton,pork or chicken)

Cutlet

Fried ash plantain curry

Fried boiled eggs

Method

Take a banana leaf.  Serve all ingredients around the rice and fold the banana leaf. Now bake in a 350F oven for 30 minutes.

Reference: Sri Lankan cuisine

5. Puttu

Putty is a Sri Lankan breakfast dish. It also found in South Indian cuisine. It is served with side dishes such as Palm sugar or chickpea curry or banana.

Ingredients:

Rice flour    – 2 cups

Grated coconut   – as needed
Water     -1 cup
Salt to taste
Idly steamer

1st step:

Buy raw rice specially sold for making puttu. Wash and soak the rice for 4-5 hours.

Wash again and drain the water completely. Spread it on a cloth for 20-25 minutes.

Then get it ground in the flour mill when it is slightly wet. Then fry the flour on medium heat until it reaches a sandy consistency.

Spread it to cool and then store in an airtight container. This is puttu rice flour.

Method

Take 2 cups of puttu flour in a bowl. Add a little salt.
Add water little at the time and mix well with your finger tips.When you take a handful of flour and press it between your fist, it should hold its shape, when you press it again a little harder, it should crumble. That is the right consistency.

The flour should be crumbly and moist. There should be no lumps.You can blend it in a mixer for 2-3 seconds using the whipper blade. Keep aside for 15 minutes.

Now fill the puttu kutty/puttu maker.

Layer the puttu kutty (cylindrical tube) first with a little grated coconut, then add 2 fistful of puttu flour.Then again add grated coconut followed by puttu flour.Repeat the same process until it is full ending it with grated coconut.
Now fill the puttu pot with water, cover the cylindrical tube with lid and fix it on the pot. Keep it on high flame. Once the water start boiling in the pot, you will see steam escaping from the holes on top of the cylindrical tube, reduce the flame and cook for another 5-6 minutes.

When becomes a nice flavor of steamed puttu, switch off, remove the cylindrical tube/puttu kutty from the pot, open it and gently push the puttu using a wooden ladle.

Serve hot with chickpea curry or palm sugar.

Reference: Sri Lankan cuisine

 

 

 

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