The 5 Most Popular Sri Lankan Dishes to Savor Right Now

Discover the vibrant flavors of Sri Lanka with our guide to the 5 most popular dishes you need to try. From spicy curries to coconut-infused delights, these iconic recipes showcase the island’s rich culinary heritage. Perfect for food enthusiasts seeking authentic Sri Lankan cuisine, this list will transport your taste buds to paradise. Learn what makes each dish unique and why they are loved worldwide. Explore now and savor the essence of Sri Lanka!

1. Kottu (Kothu Roti)

Kottu Roti (Kothu Roti) is a popular Sri Lankan street food dish that originated in the 1970s as a way to use leftover flatbread. The name “kottu” means “chopped” in Sinhalese, reflecting its preparation method. Here’s an overview of this dish:

Variations

• Meat Options: Chicken, beef, mutton, seafood.
• Vegetarian/Vegan Options: Available by substituting meat with tofu or vegetables.
• Other Variations: Egg kottu, vegetable kottu, string hopper kottu, and more.

Cultural Significance

Kottu roti is a culinary bridge between different ethnic groups in Sri Lanka, reflecting the country’s cultural diversity and creativity. It has become a national favorite and is enjoyed worldwide in regions with Sri Lankan diaspora populations.

Kottu (Kothu Roti) recipe

Sri Lankan Chicken Kottu Roti

Ingredients:

• Parotta/Paratha Roti: 20 pieces
• Chicken Curry: Homemade or store-bought
• Eggs: 10
• Carrot: 250g, julienned
• Leek: 150g, sliced
• Banana Pepper: 100g, sliced
• Onion: 250g, chopped
• Green Chili: 10-12, sliced
• Ginger-Garlic Paste: 2 tbsp
• Curry Leaves: A few
• Salt: To taste
• Oil: For frying

Instructions:

1. Prepare Ingredients:
   • Cut the paratha into thin strips.
   • Prepare the chicken curry if not using leftovers.
   • Chop the vegetables (carrots, leeks, onions, banana peppers).
2. Cook the Paratha:
   • If using frozen paratha, cook according to package instructions.
3. Make the Egg Stir-Fry:
   • Scramble the eggs and set aside.
4. Temper the Onions and Chilies:
   • Heat oil in a large wok or pan.
   • Add chopped onions and sauté until translucent.
   • Add sliced green chilies and sauté for another minute.
5. Add Vegetables:
   • Add julienned carrots and sliced leeks. Cook until the carrots are slightly tender.
6. Add Ginger-Garlic Paste and Curry Leaves:
   • Stir in the ginger-garlic paste and add a few curry leaves.
7. Add Paratha Strips:
   • Add the cooked paratha strips to the wok. Mix well with the vegetables.
8. Add Chicken Curry:
   • Add the chicken curry and mix everything. Use two wooden spoons or a spatula to break down the roti pieces and mix thoroughly.
9. Add Scrambled Eggs:
   • Add the scrambled eggs and mix well.
10. Season with Salt:
    • Taste and adjust the seasoning with salt.
11. Serve:
    • Serve hot, garnished with additional curry leaves if desired.

Tips:

• Use leftover chicken curry for convenience.
• Adjust the amount of green chilies to your desired level of spiciness.
• For a drier kottu, use less curry sauce; for a wetter version, use more.

This recipe combines the flavors of chicken curry, eggs, and vegetables with the crispy texture of paratha, making it a delicious and filling meal.

Sri Lankan Egg Kottu

Ingredients:

• Paratha/Roti: 2-3 pieces, chopped into small pieces
• Eggs: 3-4
• Onion: 1 large, chopped
• Green Chilies: 2-3, sliced
• Ginger: 1 tsp, minced
• Garlic: 1 tsp, minced
• Curry Leaves: A few
• Turmeric Powder: 1/4 tsp
• Garam Masala Powder: 1/2 tsp
• Salt: To taste
• Oil: 2 tbsp
• Coriander Leaves: For garnish
• Lemon Juice: 1 tsp (optional)

Instructions:

1. Prepare the Roti:
   • Chop the paratha into small pieces. You can use leftover roti for this.
2. Scramble the Eggs:
   • Whisk the eggs with a pinch of salt and pepper. Heat a pan with a little oil, pour in the eggs, and scramble them. Set aside.
3. Temper the Onions and Chilies:
   • In a large wok or pan, heat oil and add cumin seeds (if using). Once they splutter, add chopped onions, green chilies, ginger, and garlic. Sauté until the onions are translucent.
4. Add Curry Leaves and Spices:
   • Add a few curry leaves and sauté for a minute. Then add turmeric powder and garam masala powder. Mix well.
5. Combine the Roti and Eggs:
   • Add the chopped roti to the pan with the onion mixture. Stir well to combine. Then add the scrambled eggs and mix everything.
6. Season and Serve:
   • Season with salt to taste. Garnish with coriander leaves and a squeeze of lemon juice if desired. Serve hot.

Tips:

• Use leftover roti to make the dish more efficient.
• Adjust the amount of green chilies based on your desired level of spiciness.
• Serve with raita or a side of your choice for a complete meal.

This recipe is a simplified version of the traditional kottu roti, focusing on eggs as the primary protein source. It’s quick, flavorful, and perfect for using up leftover roti.

2. Sri Lankan Hoppers 

Sri Lankan Hoppers are a staple dish in Sri Lankan cuisine, known for their unique texture and versatility. Here’s an overview of this popular food:

Types of Hoppers

1. Plain Hoppers: These are bowl-shaped, crispy pancakes made from fermented rice flour and coconut milk. They are often served with a variety of fillings such as eggs, sambols, or curries.
2. String Hoppers (Idiyappam): Resembling nests of noodles, these are steamed rice flour noodles. They are commonly served with dahl, curries, and chutneys.
3. Egg Hoppers: A variation of plain hoppers filled with an egg, which cooks into a custard-like consistency as the hopper is steamed.
4. Filled Hoppers: These can be filled with various ingredients like lunu iris (a spicy chili paste) or sambol (caramelized onions).

Cultural Significance

Hoppers are a beloved breakfast item in Sri Lanka but are enjoyed throughout the day. They are often served with curries, sambols, and other condiments. The versatility of hoppers allows them to be enjoyed in various settings, from local eateries to upscale hotels.

Eating Hoppers

In Sri Lankan culture, it is common to eat hoppers with your hands, mixing them into curries or sambols. The right hand is used for eating, while the left hand holds the plate.

Here’s a traditional recipe for Sri Lankan Hoppers (Appa), which involves a fermentation process to achieve an authentic taste and texture:

Sri Lankan Hoppers Recipe

Ingredients:

• Rice Flour: 2 cups
• Sugar: 1/2 cup
• Coconut Milk: 1 1/2 cups
• Water: 3/4 cup
• Yeast: 1 tablespoon (dry yeast)
• Salt: 1/2 teaspoon
• Coconut Water: Optional (for thinning batter)

Instructions:

1. Prepare the Batter:
   • Mix rice flour, sugar, and yeast in a bowl.
   • Gradually add coconut milk and water to form a smooth batter. The consistency should be similar to pancake batter.
   • Cover the bowl with a cloth and let it ferment in a warm place for 18-20 hours or overnight.
2. Adjust the Batter:
   • After fermentation, the batter should be frothy and bubbly. If it’s too thick, add a little coconut water or water to thin it out.
3. Cook the Hoppers:
   • Heat a hopper pan or a small, non-stick wok over medium heat.
   • Brush the pan with a little oil.
   • Pour a ladleful of the batter into the pan and swirl it around to form a bowl shape.
   • Cook uncovered for about 1 minute, then cover with a lid and cook for another 2-3 minutes, until the edges are crispy and the center is cooked.
4. Serve:
   • Serve hot with your choice of accompaniments like sambals, chutneys, or curries.

Tips:

• Use a hopper pan for the traditional bowl shape, but a small wok can be a good substitute.
• For Egg Hoppers, crack an egg into the center of the batter before covering the pan. Cook until the egg is set.
• Adjust the amount of sugar to your taste, as it helps the hoppers brown.

This recipe provides a traditional method for making hoppers, emphasizing the importance of fermentation for the authentic taste and texture.

3. Lamprais

Lamprais is a traditional Sri Lankan dish that originated from the Dutch Burgher community. It is derived from the Dutch word “comprise,” meaning a packet or lump of rice. This elaborate meal consists of several components, typically including rice, various curries, and condiments, all wrapped in banana leaves and steamed or baked.

Composition of Lamprais

• Rice: Ghee rice or yellow rice, often cooked in meat stock.
• Curries: Mixed meat curry (beef, pork, chicken), brinjal moju (eggplant curry), and sometimes fish or chicken curry.
• Condiments: Seeni sambal (caramelized onion relish), belacan (shrimp paste), and chili paste.
• Other Components: Frikkadels (meatballs), fried ash plantains, and deep-fried boiled eggs.

Cultural Significance

Lamprais is a testament to the cultural exchange between the Dutch and Sri Lankans during the colonial period. It is a beloved dish across Sri Lanka, enjoyed by all communities, and is often served on special occasions.

Variations

While traditional lamprais includes a mix of meats, modern versions can be adapted to include a single type of meat or be vegetarian, using alternatives like tofu or vegetable burgers.

Lamprais Recipe

Ingredients:

• For the Rice (Lamprais Rice):
  • 2 cups parboiled rice
  • 4 cups chicken broth or water
  • 2 tablespoons ghee
  • 1 large onion, sliced
  • 3-4 whole cloves
  • 1/2 teaspoon ground green cardamom seeds
  • 1 piece cinnamon (about 2-inch long)
  • Salt to taste
• For the Chicken Curry:
  • 1 lb chicken
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon ginger paste
  • 1 teaspoon curry powder
  • 1 teaspoon turmeric powder
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon coriander powder
  • Salt to taste
  • Water as needed
• For the Brinjal Moju (Eggplant Pickle):
  • 2 large eggplants, sliced
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon mustard seeds
  • 1 tablespoon vinegar
  • Salt to taste
• For the Seeni Sambol (Caramelized Onion Relish):
  • 2 large onions, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon tamarind paste
  • 1 tablespoon sugar
  • Salt to taste
• For the Frikkadels (Meatballs):
  • 1 lb minced beef
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 egg
  • 1 tablespoon breadcrumbs
  • Salt and pepper to taste
• For the Fried Ash Plantains:
  • 2 ripe plantains, sliced
  • Oil for frying
• For the Twice-Cooked Eggs:
  • 4 eggs
  • Salt to taste

Instructions:

1. Prepare the Rice:
   • Wash the rice thoroughly and drain.
   • Heat ghee in a pan, add sliced onions, and fry until translucent.
   • Add whole spices (cloves, cardamom, cinnamon) and fry for a few seconds.
   • Add rice and mix well. Then add broth or water and cook until the rice is done.
2. Make the Chicken Curry:
   • Marinate chicken with ginger paste, garlic, curry powder, turmeric, cumin, coriander, and salt for at least 30 minutes.
   • Heat oil in a pan, add chopped onions, and sauté until translucent.
   • Add marinated chicken and cook until done. Add water if needed.
3. Prepare the Brinjal Moju:
   • Fry sliced eggplants until soft. Set aside.
   • Heat oil in a pan, add chopped onions, and sauté until translucent.
   • Add garlic, mustard seeds, and fried eggplant. Mix well.
   • Add vinegar and salt to taste.
4. Make the Seeni Sambol:
   • Heat oil in a pan, add chopped onions, and sauté until caramelized.
   • Add garlic, tamarind paste, sugar, and salt. Mix well.
5. Prepare the Frikkadels:
   • Mix minced beef with chopped onion, garlic, egg, breadcrumbs, salt, and pepper.
   • Form into small balls and fry until golden brown.
6. Fry the Ash Plantains:
   • Slice plantains and fry in hot oil until golden brown.
7. Cook the Eggs:
   • Boil eggs, then slice and fry until lightly browned.
8. Assemble the Lamprais:
   • Clean and dry banana leaves. Heat them over a flame to make them pliable.
   • Place a portion of rice on each leaf, followed by a serving of each condiment.
   • Fold the leaves to form parcels and secure them with skewers or foil if needed.
   • Bake at 160°C for about 10 minutes or steam until the flavors meld together.

Tips:

• Prepare components ahead of time to simplify the process.
• Use a variety of meats for the curry if desired (beef, pork, lamb).
• Adjust the amount of spices according to your taste preferences.

This recipe captures the essence of traditional lamprais, blending Dutch and Sri Lankan flavors in a unique and delicious dish.

4. Fish Ambul Thiyal

Fish Ambul Thiyal, also known as Malu Ambul Thiyal or Sour Fish Curry, is a traditional Sri Lankan dish originating from the southern coastal regions. It is renowned for its unique flavor and method of preparation, which involves slow-cooking fish in a mixture of spices, primarily Goraka (Garcinia Cambogia) and black pepper.

Cultural Significance

Ambul Thiyal is not only a flavorful dish but also a method of preserving fish without refrigeration, making it historically significant in Sri Lanka. It is a beloved national dish, enjoyed universally for its intense flavor and versatility.

Variations

While the basic recipe involves minimal ingredients, variations may include additional spices like turmeric, cardamom, or green chilies to enhance the flavor. However, the core ingredients of Gorka and black pepper remain essential to its unique taste.

Fish Ambul Thiyal Recipe

Ingredients:

• Fish: 500g (Tuna or any firm-fleshed fish like Red Snapper)
• Goraka (Garcinia Cambogia): 5-10 pieces
• Black Pepper: 3-4 tablespoons
• Garlic: 3-4 cloves
• Ginger: 1-inch piece
• Green Chilies: 1-2
• Curry Leaves: A few sprigs
• Cinnamon: 1-inch piece
• Cardamom: 2-3 pods
• Salt: To taste
• Water: As needed

Instructions:

1. Prepare the Goraka Paste:
   • Soak goraka pieces in warm water for about 5 minutes to soften them.
   • Remove the goraka from the water, wash it to remove any dirt, and grind it into a fine paste using a little water.
2. Make the Spice Paste:
   • Grind garlic, ginger, black pepper, green chilies, curry leaves, cinnamon, and cardamom into a paste. You can add a little water if needed.
3. Combine Pastes:
   • Mix the goraka paste with the spice paste. Season with salt to taste.
4. Marinate the Fish:
   • Cut the fish into bite-sized pieces.
   • Mix the fish with the combined paste and let it marinate for about 10-15 minutes.
5. Cook the Fish:
   • Use a clay pot or a heavy-bottomed pan. Place a banana leaf at the bottom of the pot if available.
   • Add a layer of curry leaves, followed by a layer of fish pieces. Do not overcrowd the pot.
   • Add any remaining paste on top of the fish.
   • Cover the pot and cook over low heat for about 20-30 minutes, or until the fish is cooked and the gravy is thick and dry.
6. Serve:
   • Serve hot with plain rice. Traditionally, amble is a dry dish, but you can adjust the cooking time to retain a bit of gravy if preferred.

Tips:

• Use a clay pot for the authentic flavor and texture.
• Cook on low heat to preserve the fish’s texture and allow the flavors to meld.
• Adjust the amount of Gorka and black pepper according to your taste preferences.

This recipe captures the essence of traditional Sri Lankan Fish Ambul Thiyal, with its unique sour and spicy flavors.

5. Wambatu Moju

Wambatu Moju, also known as Brinjal Moju or Eggplant Pickle, is a popular Sri Lankan side dish that combines the flavors of sweet, sour, and spicy. It is a must-have at festive tables and is often served with rice, curries, and other dishes.

Cultural Significance

Wambatu Moju is a beloved dish in Sri Lanka, often served during festive seasons like Christmas and the Sinhala and Tamil New Year. It complements a variety of meals, including rice, curries, and other traditional dishes.

Variations

Some recipes may include additional ingredients like dried sprats (anchovies) or Maldive fish for added umami flavor. Modern variations might use an air fryer to cook the eggplant for a healthier option.

Ingredients:

• Eggplants: 500g, cut into thick strips
• Onions: 2 large white onions, diced; 1 large red onion, sliced
• Garlic: 3 cloves, minced
• Green Chilies: 6, sliced
• Mushrooms: 4, sliced (optional)
• Ginger-Garlic Paste: 1 tablespoon
• Curry Leaves: A handful
• Turmeric Powder: 1/2 teaspoon
• Ralahami Roasted Curry Powder: 4 teaspoons
• Salt: 1 teaspoon
• Sugar: 2 tablespoons
• Vinegar: 1/3 cup (mustard or white vinegar)
• Coconut Milk: 2 tablespoons (optional)
• Oil: For frying

Instructions:

1. Prepare the Eggplant:
   • Cut the eggplants into thick strips. Sprinkle with salt and turmeric powder. Let it sit for 10 minutes to remove excess moisture.
   • Fry the eggplant strips in hot oil until golden brown. Drain on paper towels.
2. Prepare the Onions and Chilies:
   • Slice the onions and green chilies. Fry the onions until they are translucent.
3. Make the Moju Sauce:
   • Heat a little oil in a pan. Add minced garlic and sauté until fragrant.
   • Add curry leaves and fry for another minute.
   • Add the diced onions and cook until they start browning.
   • Add the sliced mushrooms (if using) and cook for a few minutes.
4. Add Spices and Vinegar:
   • Mix in turmeric powder, roasted curry powder, and salt. Cook for a minute.
   • Add sugar and vinegar. Stir well and let it simmer for about 5 minutes.
5. Combine with Eggplant:
   • Add the fried eggplant strips to the sauce. Mix well to combine.
   • If using coconut milk, add it now and stir gently.
6. Finish with Garnish:
   • Add sliced red onions and green chilies on top. Cover and cook for another 3 minutes.
7. Serve:
   • Serve with rice, hoppers, or other Sri Lankan dishes.

Tips:

• You can store fried eggplant in the refrigerator for later use.
• Adjust the amount of vinegar and sugar to your taste.
• Use mustard vinegar for a more authentic flavor.

This recipe offers a flavorful and tangy eggplant pickle that pairs well with a variety of meals.

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