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How to Cook dishes from Sri Lanka
Sri Lankan cuisine shares much with Indian cuisine, and the two
countries have exchanged many dishes. Sri Lankan dishes often take the form of rice (boiled or steamed)
with curry.
Some popular Sri Lankan recipes and dishes include:
- Hoppers - Pancakes made from rice flour, coconut milk, and palm toddy (an alcoholic beverage
made from palm sap) or yeast. There are many varieties of hoppers, including versions with egg, with
creamy coconut milk inside, and sweet varieties. Hoppers may be eaten for breakfast
or dinner.
- Kiribath - Rice cooked in coconut milk. The dish is prepared by boiling the rice
in water for about 15 minutes, and then adding coconut milk and continuing to cook
until the liquid is absorbed. Salt is used to season the dish when cooking, and cashew
or sesame seeds are also sometimes added.
Kiribath may be eaten with lunumiris (red onions and fiery spices), with jaggery (unrefined sugar)
and bananas, or on special occasions with various sweets.
- Koola'ya - A dish made from mixing leftover curries with rice, and making it into balls.
It is often served at temples, and is eaten with chapati (thin flatbread).
- Kottu - A pancake with vegetables, egg and meat. There are many varieties including both
vegetarian and meat versions. Although not traditional, cheese is also nowadays
sometimes added to the dish.
- Vada - A savory snak made from dal (stewed pulses), lentil, or potato.
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