Here are some easy and approachable Sri Lankan recipes that foreigners can try at home. These dishes capture the essence of Sri Lankan cuisine without requiring specialized ingredients or complex techniques.

1.Coconut Sambol (Pol Sambol)

Ingredients:

– 1 cup freshly grated coconut (or desiccated coconut soaked in warm water)

– 1 small red onion, finely chopped

– 2-3 dried red chilies (adjust to taste)

– 1 teaspoon chili powder

– Juice of 1 lime

– Salt to taste

Instructions:

  1. In a bowl, combine the grated coconut, chopped onion, crushed red chilies, and chili powder.
  2. Add salt to taste.
  3. Squeeze the lime juice over the mixture and mix thoroughly.
  4. Serve fresh as a side dish with rice, curry, or bread.

Why It’s Easy: Coconut Sambol is a simple no-cook dish that adds a burst of flavor to any meal. It requires minimal ingredients and is quick to prepare.

 

2.Dhal Curry (Parippu)

Ingredients:

– 1 cup split red lentils (masoor dal)

– 1 small onion, finely chopped

– 2 cloves garlic, minced

– 1 teaspoon turmeric powder

– 1 teaspoon curry powder

– 1 cup coconut milk

– 2 cups water

– 1 tablespoon oil (coconut or vegetable)

– Salt to taste

– 1 sprig curry leaves (optional)

Instructions

  1. Rinse the lentils under cold water until the water runs clear.
  2. In a pot, heat the oil over medium heat. Add the chopped onion and garlic, and sauté until soft.
  3. Stir in the turmeric and curry powder, and cook for a minute.
  4. Add the lentils and water. Bring to a boil, then reduce the heat and simmer until the lentils are soft (about 15-20 minutes).
  5. Stir in the coconut milk and season with salt. Simmer for another 5 minutes.
  6. Serve hot with rice or bread.

Why It’s Easy: Dhal Curry is a one-pot dish that’s both comforting and nutritious. The ingredients are easy to find, and the cooking process is straightforward.

3. Sri Lankan Chicken Curry (Kukul Mas Curry)

Ingredients:

– 500g chicken (bone-in or boneless, cut into pieces)

– 1 large onion, finely chopped

– 3 cloves garlic, minced

– 1-inch piece of ginger, minced

– 2 tablespoons curry powder

– 1 teaspoon turmeric powder

– 1 teaspoon chili powder (optional)

– 1 cinnamon stick

– 3-4 cardamom pods

– 1 cup coconut milk

– 1 cup water

– 2 tablespoons oil (coconut or vegetable)

– Salt to taste

Instructions:

  1. Heat the oil in a large pot over medium heat. Add the chopped onions, garlic, and ginger, and sauté until the onions are golden.
  2. Add the curry powder, turmeric, chili powder (if using), cinnamon stick, and cardamom pods. Stir and cook for a minute.
  3. Add the chicken pieces and stir to coat them with the spices.
  4. Pour in the coconut milk and water. Season with salt.
  5. Bring the curry to a boil, then reduce the heat and simmer for 25-30 minutes, or until the chicken is cooked through and tender.
  6. Serve with rice or roti.

Why It’s EasyThis curry uses basic spices that are common in many households, and the method is simple enough for even novice cooks to follow.

4. Coconut Roti

Ingredients:

– 2 cups all-purpose flour

– 1 cup freshly grated coconut (or desiccated coconut)

– 1/2 teaspoon salt

– Water (as needed)

– Oil (for cooking)

Instructions:

  1. In a bowl, mix the flour, grated coconut, and salt.
  2. Gradually add water and knead into a soft dough.
  3. Divide the dough into small balls and flatten each ball into a round, flat roti.
  4. Heat a skillet over medium heat and lightly oil it.
  5. Cook each roti for 2-3 minutes on each side until golden brown.
  6. Serve warm with curry or sambol.

 

Why It’s Easy: Coconut Roti is a quick flatbread that requires only a few ingredients and no yeast or rising time. It’s a great accompaniment to any curry or dish.

5. Pumpkin Curry

Ingredients:

– 500g pumpkin, peeled and cut into cubes

– 1 small onion, finely chopped

– 2 cloves garlic, minced

– 1 teaspoon turmeric powder

– 1 teaspoon curry powder

– 1 cup coconut milk

– 1 cup water

– 1 tablespoon oil (coconut or vegetable)

– Salt to taste

– 1 sprig curry leaves (optional)

Instructions:

  1. Heat the oil in a pot over medium heat. Add the chopped onion, garlic, and curry leaves, and sauté until the onions are soft.
  2. Stir in the turmeric and curry powder, and cook for a minute.
  3. Add the pumpkin cubes and stir to coat with the spices.
  4. Pour in the coconut milk and water, and season with salt.
  5. Bring to a boil, then reduce the heat and simmer until the pumpkin is tender (about 15-20 minutes).
  6. Serve with rice or bread.

Why It’s Easy: Pumpkin Curry is a mild and creamy dish that’s easy to prepare with simple ingredients. It’s a great introduction to Sri Lankan flavors.

6. Fried Eggplant Curry (Wambatu Moju)

Ingredients:

– 2 large eggplants, cut into thin strips

– 1 small onion, finely chopped

– 2 cloves garlic, minced

– 2 tablespoons vinegar

– 1 tablespoon sugar

– 1 teaspoon mustard seeds

– 1 teaspoon chili powder

– 1/2 teaspoon turmeric powder

– Oil for frying

– Salt to taste

Instructions:

  1. Heat oil in a pan and fry the eggplant strips until golden brown. Drain on paper towels.
  2. In another pan, heat a small amount of oil and add mustard seeds. When they start to pop, add onions and garlic, and sauté until soft.
  3. Add the turmeric, chili powder, vinegar, sugar, and salt, and cook until the mixture thickens slightly.
  4. Add the fried eggplant strips to the pan and mix well.
  5. Cook for another 5 minutes, then remove from heat.
  6. Serve as a side dish with rice or bread.

Why It’s Easy:This curry uses basic ingredients and a simple frying technique to create a flavorful dish that pairs well with a variety of meals.

7.Sri Lankan Pineapple Curry

Ingredients:

– 1 medium pineapple, peeled and cut into bite-sized pieces

– 1 small onion, finely chopped

– 2 cloves garlic, minced

– 1 teaspoon turmeric powder

– 1 teaspoon mustard seeds

– 1 teaspoon chili powder (optional)

– 1 cup coconut milk

– 1 cup water

– 1 tablespoon oil (coconut or vegetable)

– Salt to taste

Instructions:

  1. Heat oil in a pot over medium heat. Add mustard seeds. When they start to pop, add onions and garlic, and sauté until soft.
  2. Stir in the turmeric and chili powder, and cook for a minute.
  3. Add the pineapple pieces and stir to coat with the spices.
  4. Pour in the coconut milk and water, and season with salt.
  5. Bring to a boil, then reduce the heat and simmer for 10-15 minutes, until the pineapple is tender and the sauce has thickened slightly.
  6. Serve with rice or as a side dish.

Why It’s Easy: This unique sweet and savory curry is quick to prepare and uses ingredients that are easy to find. It’s a great way to introduce new flavors to your meal rotation.

These easy Sri Lankan recipes are perfect for foreigners who want to explore the flavors of the island without needing specialized cooking skills or hard-to-find ingredients. Each dish is flavorful, authentic, and simple to prepare, making them ideal for weeknight dinners or special occasions.