Sri Lanka
If there's anything that makes a trip truly unforgettable, it's the food! Today we’re stopping in Sri Lanka, a land of breathtaking landscapes and irresistible flavors. Here, we’re sharing our experience in Ella, where we took a cooking class with a lovely local lady. She revealed the secrets of her cuisine, local traditions, and the Ayurvedic properties of the ingredients. Get ready for a journey through fragrant spices, authentic flavors, and dishes that tell ancient stories!
Are you ready to get cooking and bring a taste of Sri Lanka to your table? 🍛🌴 We know that some of these ingredients are not easy to find in our local supermarkets, so here are a few tips:
If you can, for savory dishes, use cinnamon sticks instead of ground cinnamon (it’s less sweet and more aromatic).
Pandan leaves are mainly used for flavoring the dish, but they’re not essential for the taste.
Sri Lankan curry leaves are best fresh, but dried ones will work too. They can be substituted with curry powder, but the dish may have a slightly different flavor.
Chicken Curry
Chicken curry is one of the most iconic dishes of Sri Lanka. Aromatic, spicy, and rich in flavor, it's a dish prepared with love and patience. The toasted spices and coconut oil create an irresistible combination, perfect when paired with steaming basmati rice.
Ingredients:
500g chicken with bone, cut into pieces
½ onion, thinly sliced
1 pandan leaf
A handful of curry leaves
2 ripe tomatoes, chopped
A piece of cinnamon stick
4-5 garlic cloves, minced
1 green chili
A piece of ginger (about 2 cm), minced
1 teaspoon black pepper (whole or ground)
4-5 teaspoons curry powder for meat (or a mix of toasted curry and chili powder)
½ teaspoon turmeric
1 teaspoon toasted fennel seeds
Salt, to taste
2-3 tablespoons coconut oil
2 cups of water
Preparation:
Wash the chicken pieces well.
Crush the garlic, ginger, and black pepper together to form a fragrant paste.
Heat the coconut oil in a pan and add the garlic, ginger, and pepper paste. Fry until aromatic.
Add the pandan leaf, curry leaves, and cinnamon stick, then sauté on low heat.
Stir in the curry powder (or the toasted curry and chili mix) and cook until the oil separates from the spices.
Add the chicken pieces and brown them for a few minutes.
Add the tomatoes, onion, chili, salt, and toasted fennel seeds, mixing well.
Pour in the 2 cups of water and cook over medium heat for 15 minutes, until the chicken is tender and the flavors have melded together.
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Dhal Curry
If there’s one comfort food par excellence in Sri Lankan cuisine, it's dhal curry. This creamy red lentil dish is velvety, nutritious, and incredibly flavorful thanks to the spices and coconut milk. Perfect to accompany other dishes or to enjoy on its own with roti.
Ingredients:
250g red lentils (dhal)
2 cups water
½ onion, chopped
1 green chili
1 pandan leaf
½ tomato, chopped
A piece of cinnamon stick
2-3 garlic cloves, minced
1 teaspoon curry powder
1 teaspoon turmeric
Salt, to taste
½ teaspoon toasted fennel seeds
1 cup coconut milk
A sprig of curry leaves
Preparation:
Wash the lentils under running water until the water runs clear.
In a pot, combine the lentils, fennel seeds, curry leaves, pandan leaf, onion, garlic, chili, and tomato.
Add the water and bring to a boil.
Cook over medium heat for about 10-15 minutes, stirring occasionally.
When the lentils are soft, add the salt and coconut milk.
Let it simmer for another 5-7 minutes until it reaches a creamy consistency.
Eggplant Fried Salad
Sri Lankan Fried Eggplant is a burst of flavor! Golden and crispy, it’s paired with fresh onions and tomatoes, with a touch of lime for a perfect balance of sweet, salty, and tangy. A delicious side dish that complements any meal.
Ingredients:
2-3 eggplants, sliced thinly
Coconut oil for frying
2-3 onions, thinly sliced
2-3 tomatoes, sliced
Salt, to taste
2-3 teaspoons sugar
½ lime (juice)
½ teaspoon black pepper (optional)
1 green chili (optional)
Preparation:
Wash and slice the eggplants thinly.
Fry the eggplants in coconut oil until golden and crispy.
Drain on paper towels to remove excess oil.
In a bowl, combine the sliced onions and tomatoes.
Add salt, sugar, lime juice, and, if desired, black pepper and chili.
Mix well and serve as a fresh and flavorful side dish.
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Kottu
Kottu is a popular dish from Sri Lanka, made with roti (flatbread) cut into pieces and cooked with vegetables, meat, or fish, and spicy seasonings. It’s a very versatile dish that can be prepared in many variations.
Ingredients:
4 roti (you can use homemade coconut roti or any other type of roti)
200 g chicken (or beef, lamb, fish, or nothing if you want it vegetarian), cut into pieces
1 onion, chopped
2 tomatoes, chopped
2-3 green chilies, chopped
2-3 garlic cloves, chopped
1 teaspoon turmeric
1 teaspoon curry powder
½ teaspoon black pepper
1 teaspoon fresh ginger, chopped
1 tablespoon coconut oil
1 cup mixed vegetables, sliced thin (carrots, cabbage, bell peppers, etc.)
2 eggs (optional)
2 tablespoons soy sauce (optional)
Salt, to taste
Preparation:
Take the roti (see recipe below), cut it into strips or pieces about 1-2 cm in size.
Cook the protein of your choice (chicken or fish), and in a large pan, heat the oil and add the chicken (or fish). Cook until it’s golden brown and cooked through. Remove it from the pan and set aside.
In the same pan, add the onion, garlic, green chilies, and ginger. Sauté until the onion becomes translucent. Add the tomatoes and continue to cook until they soften.
Add the turmeric, curry powder, black pepper, and the mixed vegetables (carrots, cabbage, etc.). Stir well and cook for about 5-7 minutes until the vegetables are cooked but still crunchy.
Put the chicken (or fish) back into the pan and stir. Add the roti pieces and mix well to absorb the flavors.
If you want, add 2 beaten eggs and stir until fully cooked (alternatively, you can cook them separately and add them on top of the Kottu before serving).
Add the soy sauce (optional) and adjust the salt to taste. Mix everything to blend the flavors.
For a vegetarian version, you can replace the meat with tofu, tempeh, or simply more vegetables. Some also add legumes like chickpeas for extra protein.
Fresh Coconut Sambol
Coconut Sambol is a fresh and spicy condiment that is a must on any Sri Lankan table. Made with grated coconut, lime, and spices, it adds a refreshing note to main dishes and pairs perfectly with rice or traditional bread.
Ingredients:
1 cup fresh grated coconut
1 finely chopped onion
1-2 green chilies (optional)
Salt, to taste
2 teaspoons lime juice
A few fresh curry leaves
1 tomato, chopped
1 teaspoon chili powder
½ teaspoon black pepper powder
Preparation:
In a bowl, combine the grated coconut, onion, tomato, and green chilies (if using).
Add the curry leaves and chili powder.
Season with salt and lime juice.
Mix everything well and serve as a side dish with rice or bread.
Coconut Roti
Coconut Roti is a typical flatbread from Sri Lanka, made with flour, grated coconut, and a pinch of salt. Simple and delicious, it is often served with curry or spicy sambol, and is a staple of Sri Lankan home cooking. We used to have it frequently for breakfast, paired with dhal and potato curry, and we still dream of such a breakfast!
Ingredients (for 6-8 pieces):
200g flour (type 0 or all-purpose flour)
100g grated coconut (fresh is best, but dried coconut will work too)
½ teaspoon salt
1 tablespoon coconut oil
Water (about 100ml, but adjust based on the moisture of the coconut)
Chili (optional)
Preparation:
In a bowl, mix all the dry ingredients. Combine the flour, grated coconut, and salt.
If you like, add the chili (we used to eat it without).
Gradually add the water, mixing with your hands until you get a soft but not sticky dough.
Knead the dough for 2-3 minutes until smooth. Cover and let it rest for 10-15 minutes.
Divide the dough into balls (6-8 depending on the size) and flatten them with your hands or a rolling pin into disks about half a centimeter thick.
Heat coconut oil in a pan over medium-high heat. Cook each roti for 2-3 minutes on each side until golden and slightly crispy on the outside.
Papadam
Papadam is a very thin and crispy wafer typically made from legume flour. It is fried in coconut oil and served as an appetizer, side dish, or snack. While it is often purchased pre-made and ready to fry, here is the recipe to make it at home!
Ingredients:
Urad dal flour (split black lentils, peeled)
Salt
Black pepper or spices (cumin, chili, ajwain)
Water
Coconut oil for frying
Preparation:
In a bowl, mix all the dry ingredients.
Gradually add water, mixing with your hands until you get a soft but not sticky dough.
Roll out the dough into thin discs about 7 cm in diameter.
Heat coconut oil in a pan and fry the discs for a few seconds, until they puff up and turn golden. Remove them immediately and let them drain on paper towels.
Halapa
Halapa is a delicious treat we often enjoyed for breakfast in Mirissa. It is steamed and wrapped in a leaf, and inside it contains an irresistible mix of coconut and jaggery... pure nostalgia!
Ingredients:
For the dough:
200 g of red rice flour
A pinch of salt
Hot water as needed
For the filling:
150 g of freshly grated coconut (or dried coconut)
100 g of grated jaggery (or coconut sugar or dark brown sugar)
A pinch of salt
½ teaspoon of ground cardamom (optional but aromatic)
Other:
Kanda or banana leaves (softened over flame or steam to make them flexible)
Preparation:
In a bowl, mix the grated coconut with jaggery, a pinch of salt, and cardamom (optional). Work the mixture with your hands until the jaggery slightly melts and binds everything together. Set aside.
In another bowl, mix the red rice flour with a pinch of salt, adding hot water gradually. Stir with your hands or a spoon until you get a firm, moldable dough (similar to a slightly crumbly shortcrust dough that holds together when pressed).
Take a softened banana leaf, spread a thin layer of the red rice dough on half of the leaf (in an oval shape). Add a spoonful of the coconut filling in the center, then fold the leaf in half, pressing lightly to seal the edges of the dough (it will resemble a flattened calzone).
Place the halapa in a steamer (or on a colander above boiling water, covered).
Steam for about 15-20 minutes, until the dough is cooked and firm.
Let them cool slightly, and serve them warm or at room temperature, still wrapped in their leaf. The aroma is part of the experience!
Egg Hopper
Egg Hoppers are one of the most iconic breakfasts in Sri Lanka. These crispy, light bowls are made from a rice and coconut batter with an egg cooked in the center.
Ingredients for 6-8 hoppers:
250 g of rice flour
1 teaspoon of sugar
½ teaspoon of salt
200 ml of coconut milk
100 ml of warm water (adjust the amount for the desired consistency)
½ teaspoon of active dry yeast
Eggs (as needed)
Preparation:
Dissolve the yeast in a little warm water with the sugar. Let it rest for 10 minutes until it foams.
In a large bowl, combine the rice flour, salt, activated yeast, coconut milk, and water. Stir until you get a smooth batter that is fairly runny (similar to crepe batter consistency).
Cover the batter with a cloth and let it ferment in a warm place for 6-8 hours or overnight (you can also refrigerate it, but it will take a bit longer).
Grease a specialized hopper pan (or a small non-stick pan with rounded edges) with a little coconut oil.
Pour a ladleful of batter into the hot pan and immediately swirl it around so that the batter coats the edges and forms a "bowl."
Crack an egg into the center, season with salt and pepper (optional).
Cover with a lid and cook for 3-4 minutes until the egg white is cooked and the yolk is still soft.
For a lighter, vegan version, you can make plain hoppers without the egg.
