Traditional foods

Kiri bath-Sri Lankan milk rice

Kiri bath a traditional lankan dish made from rice. The word is a compound with a transparent meaning in the Sinhalese language where “Kiri” means milk & “Bath” means rice. This is prepared by cooking rice with coconut milk. In Tamil language its called “Paacor”.
The origin of the dish is unknown or not very clear, but has become a traditional dish in all house holds be it rich or poor.
This dish is recognized as a dish for auspicious moments and served mainly during breakfast hours. It has become a dish prepared on the first day of every month for breakfast and a very important dish during Sinhalese & Tamil new year. This is the main dish served soon after the dawn of new year.

Deep Fried Jackfruit Seeds

The jackfruit or the jack tree is native to parts of south & southeast asia. This tree is widely cultivated in tropical regions of India, Bangladesh, Nepal, Sri Lanka, Vietnam, Thailand, Malaysia, Indonesia & the philliphines.

The seeds from the ripe fruits are edible and are prepared in many ways. Some boil the seeds in salted water. They have a milky sweet taste. In many parts of country its prepared like cassava chips, fried and served salted with chilli freckles. Most of us like to have this spicy as a quick bite.

In this picture the fried jack seed are not stored hygienically and it seems to me as been fried too much. There are sellers along the streets filled in basins this fried jackfruit seeds.

Another street junk food. enjoy.

Pol sambola(coconut sambol)

Pol Sambola (Coconut Sambol) – Spicy Coconut Garnish. An early mention of the planting coconuts is found in the Mahavamsa during the reign of Agrabodhi II. Coconuts are common in the Sri Lankan diet and the main source of dietary fat. Sri Lanka is the home to the coconut research institute of sri lanka. The coconut tree brings a lot of value to our country.

Coconut Sambol plays a major role in our daily meals. Very easy to prepare & very tasty. You can prepare this by using our common grinding stone or you can prepare in by hand. As an additional spicy flavor our house wives add Kochchi to this.

This dish never rejected by a Sri Lankan at a meal.

Enjoy!

Fish Ambul Thiyal (Sour fish curry)

Ambul Thiyal is a popular dried fish curry with a sour taste made in many homes in Sri Lanka. The dish can be stored for days at room temperature without getting spoilt. Goraka (Garcinia gummi-gutta) is the ingredient which helps to preserve the fish. It’s also responsible for the sour flavor in the dish.

 Mallum – Gotukola sambal

Mallum is more like a green salad and prepared by mixing shredded green vegetables, onions, coconut and some basic spices for garnishing. The name Mallum literally means “mix up” and is usually a combination of shredded greens, onion, chilli, Maldive fish (Umbalakada) and coconut. Gotukola (Centella asiatica), Mukunuwenna (Alternanthera sessilis) and Kankung (Ipomea aquatica) Leaves are the local green leaves commonly used in Mallum. The most famous Green sambol (mallum) is made from fresh.