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A Sri Lankan rice and curry dish.

Typical Sri Lankan dish of rice and prawns.

Sri Lankan cuisine centers around boiled or steamed rice served with a curry of fish, chicken, beef, pork, mutton or goat, along with other curries made with vegetables, lentils or fruit.

Dishes are accompanied by pickled fruit or vegetables, chutneys and sambals, especially coconut sambol, a paste of ground coconut mixed with chili peppers, dried Maldive fish and lime juice.

Pol Sambola


Kottu is a spicy Sri Lankan stir-fry of shredded roti bread with vegetables, optionally with other ingredients such as egg, meat or cheese.



Hoppers (appa) are a range of dishes based on a fermented batter, usually of rice flour and coconut milk with spices, that is deep fried or steamed. The fermenting agent is palm toddy or yeast. Hopper variants can be either savoury, such as egg hoppers, milk hoppers, string hoppers, or sweet such as vandu appa and pani appa.[1] Savoury hoppers are often accompanied by lunu miris, a mix of red onions and spices.

String Hoppers[edit]

String hoppers (idiyappa) are made from hot-water dough of rice meal or wheat flour. This is pressed out in circlets from a string mould onto little wicker mats, then steamed.


Lamprais is rice boiled in stock with a curry, accompanied by "frikkadels" (frikadeller meatballs), all of which is then wrapped in a banana leaf and baked in an oven. It is a Dutch-influenced Sri Lankan dish.


Kool is a seafood broth from Jaffna with crab, fish, cuttlefish, prawns and crayfish with long beans, jak seeds, manioc, spinach andtamarind. The dish is thickened with palmyra root flour.


Pittu [2] are cylinders of steamed rice mixed with grated coconut.[3]


Godhamba Roti is a simple Sri Lankan flatbread usually made from wheatflour. A variant is Pol Roti, in which shredded coconut is mixed into the dough.

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