Rice and Curry: Unveiling Fascinating Facts About Sri Lanka’s National Dish

Last updated on October 6th, 2023 at 02:34 pm

Rice and curry, the national dish of Sri Lanka, is more than just a meal. It’s a symphony of flavors, textures, and colors that tells the story of this island nation’s rich history and diverse culture. Each ingredient has its own tale to tell, and each method of preparation has its own significance.

Our team at Remitly created this guide as part of our series that celebrates the traditional foods of our global customers. Let’s dive in.

The History of Rice and Curry in Sri Lanka

Rice cultivation in Sri Lanka dates back over 2,000 years. This staple grain was paired with an array of curries—spicy concoctions made from vegetables, lentils, or meat—to create a balanced meal. The Portuguese introduced chili peppers in the 16th century. This fiery addition transformed Sri Lankan cuisine forever.

The British colonial period brought new ingredients like potatoes and tomatoes into the mix. These foreign influences melded with local traditions to create what we know today as rice and curry—a beloved dish that reflects Sri Lanka’s multicultural heritage.

Ingredients Used in Rice and Curry

A typical rice and curry spread includes white or red rice surrounded by several curries. Coconut milk is often used for its creamy texture and subtle sweetness. Spices such as turmeric, cumin, coriander, and fenugreek seeds are common additions.

Vegetable curries might feature eggplant, okra, or jackfruit while meat-based ones could include chicken or fish. Lentil dhal is another popular side dish along with pickles known as achcharu for a tangy kick.

A Simple Recipe for Rice and Curry

Rice and curry is a versatile dish that can be adapted to suit your taste. Here’s a basic recipe you can try at home.

Ingredients:

• 1 cup of basmati rice
• 2 cups of water
• Salt to taste
• 1 tablespoon of vegetable oil
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 1 teaspoon of turmeric powder
• 1 teaspoon of cumin seeds
• 1 teaspoon of coriander seeds
• Half a teaspoon of fenugreek seeds
• 2 cups of mixed vegetables (carrots, beans, peas)
• Half a cup of coconut milk
• Fresh coriander leaves for garnish

Instructions:

1. Rinse the rice under cold water until the water runs clear. Add it to a pot with the water and salt. Bring it to boil, then reduce the heat and let it simmer until all the water is absorbed.
2. While the rice is cooking, heat oil in another pan over medium heat. Add the onions and garlic and sauté until they turn golden brown.
3. Grind cumin, coriander, and fenugreek seeds into a fine powder using a spice grinder or mortar and pestle.
4. Add this spice mix along with turmeric to the pan with onions and garlic. Stir well so that spices are evenly distributed.
5. Add the vegetables to the pan along with some salt. Cook until they are tender but still retain their crunch.
6. Pour in coconut milk and let it simmer for about ten minutes until it thickens slightly.
7. Serve hot curry over cooked rice garnished with fresh coriander leaves.

The Art of Preparing Rice and Curry

Preparing rice and curry is an art form that requires patience and skill. Each component is cooked separately before being served together on one plate. The process begins early in the morning when fresh ingredients are gathered from local markets.

Spices are carefully selected for their quality, and then ground into powders or pastes using traditional stone grinders called mirisgala. Vegetables are chopped finely, while meats are marinated for hours to absorb the flavors. The result is a feast that delights all senses.

Variations of Rice and Curry Across Sri Lanka

Rice and curry varies across Sri Lanka, reflecting regional differences in taste and available ingredients. In the coastal areas, seafood curries are common, while inland regions favor poultry and vegetables. The Jaffna peninsula in the north is known for its unique blend of spices that give their curries a distinct flavor.

In the central highlands, where temperatures are cooler, dishes tend to be milder with more use of dairy products like ghee and yogurt. Regardless of where you are in Sri Lanka, rice and curry remains a cherished part of daily life.

Serving Traditions for Rice and Curry

Traditionally, rice and curry is served on a banana leaf or clay plate. The rice sits at the center, surrounded by various curries. It’s customary to eat with your right hand—mixing rice with bits of each curry to create different flavor combinations.

In many households, meals are communal affairs where family members gather around a large table laden with dishes. This shared experience fosters a sense of community—a testament to the role food plays in bringing people together.

Role of Rice and Curry in Sri Lankan Festivities

Rice and curry holds a special place during festivities in Sri Lanka. For New Year celebrations known as Aluth Avurudda, kiribath or milk rice takes center stage along with an array of sweetmeats.

During weddings, it’s common to serve yellow rice—a fragrant dish colored by turmeric—and seven types of curries symbolizing prosperity. Whether it’s a religious festival or a family gathering, no celebration is complete without this iconic dish.

Memories Tied to Rice and Curry

For many Sri Lankans, rice and curry is more than just food—it’s a repository of memories. It evokes images of grandmothers stirring large pots over wood-fired stoves, of festive meals shared with loved ones, of comfort on rainy days.

Each bite is a reminder of home—a testament to the power of food in shaping our identities and experiences.

The Broader Cuisine of Sri Lanka

Sri Lankan cuisine is as diverse as its people—reflecting influences from Indian, Arab, Malay, and European settlers. It’s characterized by its bold flavors, generous use of spices, and emphasis on fresh ingredients.

Street Food

Street food is a big part of Sri Lankan food culture. Kottu roti—a stir-fried dish made from chopped flatbread, vegetables, eggs or meat—is a popular choice among locals and tourists alike. Another favorite is hoppers—bowl-shaped pancakes, often served with an egg in the middle.

Seafood

Given its location in the Indian Ocean, seafood plays a significant role in Sri Lankan cuisine. Fish curry is a staple dish while prawns, crabs, and squid are also widely consumed.

Sweets and Desserts

Sri Lanka has a wide array of sweets and desserts. Watalappan—a custard pudding made from coconut milk, jaggery (palm sugar), eggs and spices—is a must-try. Another beloved treat is kavum—deep-fried sweet dumplings made from rice flour and treacle.

Tea Culture

Tea is an integral part of daily life in Sri Lanka—one of the world’s largest tea producers. Whether it’s enjoyed at breakfast or as an afternoon pick-me-up, tea time is a cherished ritual that offers a moment of respite amidst the hustle and bustle.

From street food to seafood to sweets—Sri Lankan cuisine offers something for everyone. Its rich culinary heritage invites us to explore new flavors while reminding us of the power food has to connect us with different cultures.

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