Foods in Sri Lanka



Foods in Sri Lanka can be hot or very mild or can be combination being very much a question of individual preference. Sri Lankan food is unique for their Culture. Many Sinhala food items are derived from Chena cultivation. Sri Lankan cuisine plays a vital role in the islanders’ life from the most auspicious Sinhala/ Hindu New Year to normal day-to-day practices. They make milk rice and special sweets with coconut milk, floor and Honey at cultural festivals. It is recognized as one of the sixty- four types of art, "Siu Seta kalawa". The curries come in many verities of colors and flavors blended in Sri Lankan Hot Spices has a great ayurvedic value when used in curries.

Most of the Sri Lankans eat vegetables. With a large community of farmers the Rice and curry is the main food in Sri Lanka. Sri Lanka curries are known for their fiery hot spicy flavors and coconut milk is very distinct feature of Sri Lankan cuisine that different regions of country specialize in different types of dishes. The specialty in Sri Lankan food is that same food is differently made in different regions. Dishes from the North region of Sri Lanka have distinct south Indian flavors. Dishes from the South region of Sri Lanka can be Spicy, Hot or Mild. The meals of the southern region of Sri Lanka are known for their variety and fishing village though the coastal strip. Ambulthiyal a unique spicy fish preparation with thick gamboges "Goraka" paste. Certain types of fish Balaya , Kelawalla are native to Southern seas. "Lunu dehi" (lime pickle) and jaadi (Pikled fish) are food items made from methods of preserving since they could dry them in sun during rainless days. Western region of Sri Lanka has foreign influence much more than other regions. Many items made using wheat flour always had made Sri Lankan dishes foreign. Since upper western coastal region is dry, fish is dried with salt as a preservative. This is called "Karawala" (dry fish).

Spices such as Cloves, Cardamoms, nutmeg and pepper are found in abundance throughout Kandy and Matale District in Central region of Sri Lanka. Eastern province constitutes three major ethnic groups. Sinhala, Muslim and Tamil, Chena cultivation, Game meat from nearby forests and dry Weather have influenced many food items. Staple diet of Sri Lanka is 'Rice and curry' the word ‘curry’ convering a multitude of dishes which are made according to different methods of cooking from Soups, meat, Sea food, Lentils, Vegetables, Sambols, Mallums, Phies to Achcharus. Curd and Treacle and Sweetmeats made from Rice flour and palm treacle, jiggery along with various types of fruits are additions to the meal as the dessert. The Palm, Coconut, Kithul, Palmyra from which the treacle is made will vary accordingly. Sri Lankans also like several juicy sweetmeats like Kavum, kokis, Halape, Thalaguli and Wattalapam etc. Sri Lankans also like to have drinks like tea and coffee

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Thursday, July 24, 2014

Koththu Roti

Kothu roti is made from Gothamba roti and vegetables, eggs, or meat and various spices. It is a delicious meal generally eaten at dinner time. Apart from the commonest form of Kothu with meat, eggs or vegetables a newer variety with cheese has been introduced. The Gothamba roti is cut or chopped with the use of two metal blades on wooden handles held on both hands on this sheet or skillet. The clashing of metal blades and the skillet creates a very distinctive musical sound which kind of announces the making of this Kothu to the passersby. This can be made using Parotta and that is how this is made in South India where Parotta is popular as with Gothamba roti in Sri Lanka. The ingredients and method are the same as for Kothu roti using Gothamba roti.
Koththu Roti     


How to prepare Koththu Parotta/Koththu Roti in Sri Lanka
Ingredients
1) Parotta finely chopped (Godamba roti)- 4
2) Onion finely chopped - 1
3) Tomatto finely chopped - 1
4) Curry Leaves - 15
5) Chilli - 2
6) Pepper Powder - 1
7) Chilli Powder - 1/4 spoon
8) Salt to taste
9) Scrambled Eggs - 3
10) Turmeric Powder - 1 pinch
Method
* In a Pan pour 4 spoons oil and then Fry Curry Leaves.
* Put Onion and then fry.Once onion is fryed put tomatto and fry the same.
* Put chilli and fry after tomatto is fryed.Put Chilli Powder ,Pepper Powder , Turmeric Powder,Salt and fry the same.
* Once Step C is done add the scarmbled eggs and then add Parotta and fry the same.Scramble if possible. Check for spice level.Kothu Parotta is ready.
 
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