Native Familial Foods

Milk Rice Milk Rice is a traditional specialty food item of Sri Lanka made on special occasions or for breakfast on the first day of every month. Some Sri Lankans believe it is a lucky food. Kiribath (milk rice) is a traditional Sri Lankan dish made from rice. The word is a compound with a transparent meaning in the Sinhala language, where kiri means "milk" and bath (pronounced buth) means "rice". The dish is prepared by cooking rice with coconut milk, whence this name.[1] In Tamil, the dish is called paacor. The origins of Kiribath are not clear although it has now become a traditional dish and is common in almost every household in Sri Lanka, be it rich or poor.
Rice Rice is the staple food of the inhabitants of Sri Lanka. In Sri Lanka, it was a major crop as early as 1000 B.C.Sri Lankan cuisine consists mainly of boiled or steamed rice served with curry. Another well-known rice dish is Kiribath, meaning "milk rice."Many traditional sweets like kavum(oil cakes), Kokis (Deep Fried Batter of Flour & Coconut Milk)are made with rice flour.
Kokis Kokis is a Sri Lankan dish made from rice flour and coconut milk. This is an important dish when celebrating Sinhala and Tamil New Year. Made using rice flour batter made using coconut milk, turmeric and salt. The batter will be deepfried using a special mould in coconut oil. This is not a sweet item but very crispy and fun to eat.
Pol Roti Pol Roti is one of traditional food from Sri Lanka. It is a kind of roti cooked with fresh coconut (pol).& all-purpose flour.We eat Pol roti mostly as our breakfast.But it is good for dinner too. In Sri Lanka we eat with Sri Lankan Chili paste(lunu miris) or any spicy curry.
Hoppers Another food native to Sri Lanka, served mainly for breakfast or dinner and often accompanied by lunu miris, a mix of red onions and spices. It was first made by Sri Lankan Singalese. Hoppers are made from a fermented batter of rice flour, coconut milk and a dash of palm toddy, which lends a sour flavor and fermentation ability. If toddy is not available, yeast is often used. The batter is left to rise, then cooked in a hemispherical wok-like pan. There are many types of hoppers including egg hoppers and honey hoppers.
Buffalo Curd Buffalo curd (pronounced - "Meekiri"), is a traditional and nutritious dairy product prepared from buffalo milk and it is popular throughout south Asian countries such as India, Pakistan, Sri Lanka, Nepal, etc. Buffalo milk is traditionally better than cow milk for curd due to its higher fat content making a thicker curd. Mostly clay pots are used as packaging material for Buffalo curd. Hambanthoda is the Sri Lankan home of Buffalo curd. It is rich and creamy, sold in a clay pot and served with palm treacle, a moreish and delicious treat.
Kos (Jack fruit) Kos (Jack fruit) is an all time favorite Sri Lankan dish. These days I use dehydrated and well packed jack fruit to make this curry. Obviously you need to re-hydrate jack fruit before preparing. The jackfruit tree is handsome and stately. In the tropical climate it grows to enormous sizes, all parts contain sticky, white latex. Male and female flowers are borne in separate flower-heads. According to some authors Jackfruit is the largest tree-borne fruit in the world. The exterior of the compound fruit is green or yellow when ripe. The interior consists of large edible bulbs of yellow, sweet flesh that encloses a `smooth`, oval, light-brown seed.
Polos Curry Polos Curry or Polos Maluwa is a Sri Lankan spicy dish popular among most of people. Polos is the common Sri Lankan name for Baby Jackfruit. This is one of our favourites too. Polos Curry tastes good when cooked with a good amount of spices. Recently I could buy Polos & tried it at home.
Bread Fruit A favourite through Asia and the Pacific, it can be a little hard to get in the Western world. Ask your Asian grocer or vegetables markets to source it for you. It should be dull green and not too soft. Don’t bother with the tinned variety.
Malu Ambulthiyal Malu Ambulthiyal a unique spicy fish preparation with thick gamboges 'Goraka' paste. This is a very popular dish of a fish steak (usually an oily fish like kingfish) in a sour curry sauce. Sri Lanka has a great selection of delicious fish.