- Sri Lankan rice and curry is the quintessential and beloved dish that represents the heart and soul of Sri Lankan cuisine.
- This staple meal is a flavorful and aromatic combination of rice served with an array of curries, vegetables, Sambols, and accompaniments. It reflects the rich culinary heritage of Sri Lanka, incorporating a diverse range of spices, flavors, and textures on a single plate.
- The combination of rice with a variety of curries, including meat, fish, or vegetarian options, ensures a balanced and nutritious meal. The inclusion of vegetables and spices further enhances the nutritional value.
- You can taste it with chicken curry (or pork, beef), fish curry(Fish ambulthiyal), Prawns curry, eggs ,dhal curry, and vegetable curries. • As vegetable curries we can take Brinjal (Eggplant/Aubergine), Carrot (Gajar), Beetroot (Beet), Jack Fruit (Kos), Capsicum (Bell Pepper), Pumpkin (Wattakka), Cassava, Potato (Ala), Tomato (Thakkali), Onion Sambol(Bawul), Coconut Sambol, Moringa (Drumstick), Luffa (Ridge Gourd), Bitter Gourd (Karavila), Plantain (Kehel), Ash Plantain (Del), Snake Gourd (Podalangai), Green Beans (Bonchi), Cluster Beans (Koththu Bonchi), Drumstick Leaves (Murunga Keerai), Gotu Kola (Centella asiatica), Water Spinach (Kankun), Long Beans (Thambata), Jackfruit (Polos), Sweet Potato (Batata), Chatni, Mango curry, Brinjol Achcharu, Maley Achcharu, Polos Achcharu and etc.
