Sri Lankan lunch is a vibrant celebration of flavors, colors, and textures that instantly transports us to the tropical island. Known for its bold spices and aromatic ingredients, Sri Lankan cuisine offers a unique fusion of influences from India, Malaysia, and the Netherlands, creating dishes that are truly unforgettable.
What makes Sri Lankan lunch special is its variety—think fragrant curries, tangy sambols, and perfectly steamed rice, all served together in a harmonious balance. Whether it’s the fiery kick of pol sambol or the creamy comfort of dhal curry, there’s something to satisfy every craving.
Sri Lankan Lunch Recipes
Creating an authentic Sri Lankan lunch is a delightful journey through layers of flavor, texture, and aroma. Typically centered around steamed rice, a traditional Sri Lankan lunch includes a range of vibrant accompaniments like flavorful curries, fresh sambols, and fried sides. Let’s dive into a selection of classic recipes and step-by-step instructions on how to prepare them.
1. Fragrant Coconut Milk Rice (Kiribath)
Kiribath, or milk rice, is a special dish that often finds a place on our lunch table. This creamy, mildly-flavored rice dish is an excellent base for spicy curries.
Ingredients:
- 2 cups of white or red raw rice (washed)
- 4 cups of water
- 1 ½ cups of thick coconut milk
- 1 teaspoon of salt
Steps:
- In a large pot, combine washed rice and water. Cook over medium heat until the rice absorbs most of the water but remains moist.
- Add the coconut milk and salt, mixing well to combine. Reduce the heat and cook until the rice reaches a creamy consistency.
- Transfer the rice onto a flat dish. Press it gently to flatten, then cut it into diamond-shaped pieces before serving.
2. Sri Lankan Fish Curry (Maalu Ambul Thiyal)
This tangy fish curry, infused with goraka (a dried fruit responsible for the sour flavor), is a signature delicacy in Sri Lankan households.
Ingredients:
- 500 grams of firm fish (e.g., tuna, cut into chunks)
- 5-6 pieces of dried goraka (soaked)
- 1 teaspoon turmeric powder
- 2 teaspoons chili powder
- 1 tablespoon black peppercorns (crushed)
- 1 tablespoon mustard seeds
- 2 cloves of garlic (sliced thin)
- 1-inch piece of ginger (sliced)
- 15-20 curry leaves
- 1 cup of water
- Salt to taste
Steps:
- Marinate the fish chunks with turmeric powder, chili powder, and salt. Let it sit for 20 minutes.
- In a clay pot or pan, layer the marinated fish, sliced garlic, ginger, curry leaves, and soaked goraka.
- Sprinkle the crushed peppercorns and mustard seeds over the fish. Add water to barely cover the fish.
- Simmer on low heat until the curry thickens and the flavors meld. Serve warm with steamed rice.
3. Pol Sambol (Coconut Relish)
Pol Sambol, a refreshing coconut-based sambol, is a staple side dish. Its zesty notes perfectly complement the curries and rice.
Ingredients:
- 1 cup of freshly grated coconut
- 1 small red onion (finely chopped)
- 1 green chili (finely chopped)
- ½ teaspoon chili powder
- Juice of ½ a lime
- Salt to taste
Steps:
- Combine the grated coconut, red onion, green chili, and chili powder in a mixing bowl.
- Add lime juice and salt to taste. Mix thoroughly with your fingers to release the flavors.
- Serve fresh alongside rice and curry.
4. Sri Lankan Dhal Curry (Parippu Curry)
This creamy yet spiced red lentil curry is a comfort food essential for any Sri Lankan lunch.
Ingredients:
- 1 cup of split red lentils (Masoor dhal, washed)
- 2 cups of water
- 1 medium onion (sliced)
- 1 green chili (sliced)
- 1 teaspoon turmeric powder
- 1 cup coconut milk
- 1 teaspoon mustard seeds
- 1-inch piece of cinnamon stick
- 2 tablespoons oil
- 10 curry leaves
- Salt to taste
Steps:
- In a saucepan, add the lentils, water, onion, green chili, and turmeric powder. Cook until the lentils soften, about 10-15 minutes.
- Heat oil in a separate pan. Add mustard seeds, cinnamon, and curry leaves. Let them sizzle for a few seconds.
- Pour the tempered spices into the cooked lentils and stir. Add coconut milk and simmer for 5 minutes. Serve hot.
5. Eggplant Moju (Brinjal Pickle)
A sweet and tangy side dish, eggplant moju is a popular addition to Sri Lankan lunches.
Ingredients:
- 2 large eggplants (cut into strips)
- 1 medium onion (sliced)
- 1 green chili (sliced)
- 1 cup of oil (for frying)
- 2 tablespoons of vinegar
- 1 tablespoon sugar
- 1 teaspoon mustard seeds
- 1 teaspoon chili powder
- Salt to taste
Steps:
- Fry the eggplant strips in hot oil until golden brown. Drain excess oil using paper towels.
- In the same pan, reduce the oil to 2 tablespoons. Sauté the onions and green chili until soft.
- Add mustard seeds, chili powder, sugar, and vinegar to create the sauce. Toss in the fried eggplant and stir until well coated. Serve at room temperature.
Flavor Combination Tip
To experience the iconic Sri Lankan lunch, serve these dishes together in a balanced spread. Pair the creamy dhal curry with coconut milk rice, and contrast the tang of fish curry with the zest of pol sambol and the sweetness of eggplant moju. Every bite is a symphony of flavors that captures the essence of Sri Lanka’s culinary legacy.
Ingredients
Creating an authentic Sri Lankan lunch spread involves an artful combination of key ingredients that bring out its bold and vibrant flavors. Let’s explore the essentials required for this culinary journey, from the magical spices to wholesome grains and proteins.
Spices And Seasonings
Sri Lankan food is renowned for its robust use of spices. Here’s a list of the most-used ones:
- Cumin Seeds – 1 tsp, toasted and ground
- Turmeric Powder – 1 tsp
- Coriander Powder – 2 tsp
- Cinnamon Sticks – 1 small piece
- Cardamom Pods – 4-5 pods, lightly crushed
- Cloves – 3-4 whole
- Mustard Seeds – 1 tsp
- Dried Red Chilies – 3-4, broken into pieces
- Curry Leaves – 10-12 fresh leaves
- Fenugreek Seeds – ½ tsp
These aromatic seasonings form the foundation of authentic Sri Lankan curries, lending their depth to every bite.
Vegetables
A Sri Lankan lunch always incorporates a variety of seasonal vegetables. Commonly used options include:
- Eggplants (Brinjal) – 2 medium, thinly sliced
- Green Beans – 200g, trimmed and cut into 2-inch segments
- Pumpkin – 300g, peeled and cubed
- Potatoes – 2 medium, cubed
- Drumsticks – 2-3 sticks, cut into small sections
- Tomatoes – 2 medium, roughly chopped
The vegetables are simmered, stir-fried, or pickled, ensuring each dish highlights a unique texture and flavor profile.
Protein Options
From hearty meat to fresh seafood, protein choices in Sri Lankan lunch recipes elevate the meal. Here’s a breakdown:
| Protein Type | Options | Tips |
|---|---|---|
| Fish | Fresh tuna, mackerel, or kingfish (500g) |
Cut into chunks for curries like Ambul Thiyal
| Chicken | Bone-in chicken pieces (500g) |
Marinate with lime juice and spices
| Eggs | Hard-boiled eggs (4-5) |
Used in Egg Curry with creamy coconut gravy
| Vegetarian Alternatives | Tofu or tempeh (optional, choose firm texture) |
Fry slightly for a crispy exterior
Protein dishes typically complement the spiciness and richness of vegetable curries and sambols.
Grains And Starches
The heart of any Sri Lankan lunch is its accompaniment of carbohydrate-rich items:
- White or Red Raw Rice – 2 cups, washed and soaked
- Fragrant Coconut Milk Rice (Kiribath) – 1 cup rice cooked with 1½ cups coconut milk
- String Hoppers (Idiyappam) – 10-12 pieces, steamed
- Coconut Roti – Optional, made with freshly grated coconut and flour
Traditional main dishes like Pol Sambol and warm curries pair perfectly with these staples to balance textures and flavors.
Tools And Equipment
To craft an authentic Sri Lankan lunch, it’s essential to have the right Tools And Equipment on hand. These utensils and cookware not only help streamline the cooking process but also preserve the rich flavors and traditional techniques integral to the cuisine. Here’s a detailed breakdown of the tools we recommend:
Essential Cookware and Utensils
- Clay Pot (Sri Lankan “Hatti”): A must-have for preparing curries like Fish Curry or Dhal Curry. Clay pots ensure even heat distribution and enhance the dish’s earthy flavors.
- Rice Cooker or Steamer: Crucial for perfectly steaming white or red raw rice and for cooking Kiribath (Coconut Milk Rice) efficiently.
- Mortar and Pestle: Perfect for grinding curry leaves, spices, or chilies into a fine paste, which is essential for recipes like Pol Sambol.
- Non-Stick Pan or Wok: To sauté vegetables or shallow-fry ingredients like eggplants for Brinjal Pickle (Moju).
- Grinding Machine or Blender: Useful for preparing spice mixes or blending roasted coconut for sambols.
Additional Equipment
- Knife and Cutting Board: Essential for finely chopping onions, garlic, and vegetables like green beans or pumpkin.
- Coconut Scraper (Sri Lankan “Hiramanaya”): Traditional equipment to scrape fresh coconut, a core ingredient in many recipes like coconut rice and sambols.
- Fine Mesh Strainer: Useful for straining spice pastes or washing rice before cooking.
- Wooden Spatula (Sri Lankan “Hiruwang Pihiya”): Ideal for stirring curries gently without breaking the texture of delicate proteins or vegetables.
Specialty Tools for Authenticity
For those looking to replicate Sri Lankan culinary authenticity, the following tools add an extra touch:
| Tool Name | Purpose |
|---|---|
| String Hopper Press | To make light, steamed string hoppers (Idiyappam). |
| Hand Grinder (“Miris Gala”) | Traditionally used to crush chilies or spices. |
| Banana Leaves or Food Wraps | For serving or wrapping certain dishes. |
Pro Tip:
Using traditional cookware, like the clay pot or mortar and pestle, isn’t just about appearance—it captures the essence of Sri Lankan cuisine by enhancing textures and flavors that stainless steel or modern tools might alter.
Directions
Let’s dive into the process of preparing a classic Sri Lankan lunch spread. Follow these detailed steps to ensure each dish bursts with authentic flavors and vibrant textures.
Prep
- Gather Ingredients: Start by measuring all the required ingredients for each dish – curries, sambols, rice, and accompaniments. Use fresh produce, including vegetables, fish, or meat, to maintain authenticity.
- Chop & Dice: Finely dice onions and garlic, thinly slice green chilies, and shred fresh coconut for sambols. Chop vegetables into bite-sized pieces for curries and ensure fish or meat is properly cleaned and cut.
- Toast & Grind Spices: For maximum flavor, lightly toast coriander seeds, cumin, and fennel seeds, then grind them using a mortar and pestle or spice grinder. These will form the base of your Sri Lankan spices.
- Soak Rice: Wash and soak the raw rice or red rice for about 30 minutes to remove excess starch and ensure even cooking.
| Prep Task | Tip for Perfection |
|---|---|
| Chopping onions & garlic | Use a sharp knife and dice finely for even caramelization during cooking. |
| Grinding spices | Grind in small batches to ensure freshness and potency in flavor. |
| Soaking rice | Avoid skipping this step as it helps in achieving fluffy, non-sticky cooked rice. |
- Prepare Tools: Have all traditional cookware ready, including a clay pot for curries, a rice cooker for steaming, and a coconut scraper for fresh coconut. If making string hoppers, ensure the press is clean and functional.
Cook
Cooking a Sri Lankan lunch spread is a culinary adventure, blending aromas and techniques to create an unforgettable meal. Let’s guide you through preparing the key components of this traditional feast.
Preparing The Curry Base
A rich curry base is essential to Sri Lankan cuisine, where the spices shine. Here’s how we prepare it:
- Heat 2 tablespoons of coconut oil in a clay pot or skillet over medium heat.
- Add 1 teaspoon of mustard seeds and let them pop. Then, stir in a handful of fresh curry leaves, 2 dried red chilies, and 1 sliced onion.
- Sauté until the onion turns golden brown, releasing its sweetness.
- Stir in 2 teaspoons of freshly ground cumin, 1 teaspoon of turmeric powder, 1 teaspoon of coriander powder, and 1 tablespoon of chili powder for a vibrant spice mix. Toast for about 45 seconds to awaken the spices.
- Add 1 cup of coconut milk followed by 1/2 to 1 cup of water to achieve your desired consistency. This liquid forms the base for any protein or vegetable you plan to cook.
Cooking The Protein
From fish to chicken, Sri Lankan lunch typically includes rich proteins steeped in delicious curry. Let’s break this down per protein options:
| Protein | Instructions |
|---|---|
| Fish | Add 1 lb of fresh fish (preferably tuna or mackerel) into the prepared curry base. Simmer gently for 10–15 minutes until cooked through. |
| Chicken | Use 1 lb of bone-in chicken. Add it to the curry base and cook on medium-low heat for 25–30 minutes, stirring occasionally. |
| Vegetarian | Add cubed tofu or chickpeas (pre-cooked). Simmer in the curry base for 15 minutes to let the flavors infuse. |
Keep the heat low to avoid overcooking proteins like fish and tofu.
Making Rice Or Roti
Choose between fluffy rice or soft rotis to pair with your meal:
Rice: Coconut Milk Rice (Kiribath) or White Rice
- Wash 2 cups of white or red raw rice thrice to remove excess starch.
- Soak for 20 minutes to achieve non-sticky grains.
- Transfer to a rice cooker, adding 4 cups of water or 2 cups water and 2 cups coconut milk for richness. Cook until tender.
- For Kiribath, let the mixture cool slightly, then mold it into a square or diamond shape using wet hands.
Roti: Coconut Flatbread
- Mix 1 1/2 cups of all-purpose flour, 1 cup of shredded fresh coconut, and 1/2 teaspoon of salt. Gradually add water to form a dough.
- Divide into 8 portions, roll into balls, and flatten into discs.
- Heat a skillet and cook each side for 2–3 minutes until golden brown.
Preparing Side Dishes
Sri Lankan sides bring flavor and balance to the meal. Here’s how to make Pol Sambol, Eggplant Moju, and Sri Lankan Dhal Curry:
- Pol Sambol (Coconut Relish):
- Combine 1 cup grated coconut, 1 finely diced shallot, 1/2 teaspoon chili powder, and 1 teaspoon lime juice.
- Adjust salt as needed and mix by hand for a refreshing topping.
- Eggplant Moju (Brinjal Pickle):
- Slice 1 large eggplant thinly and deep-fry in coconut oil until golden brown.
- Toss with 1 tablespoon vinegar, 1 teaspoon sugar, and 2 teaspoons chili powder for a tangy, sweet, and spicy balance.
- Sri Lankan Dhal Curry (Parippu Curry):
- Rinse 1 cup of red lentils and cook in a pot of 2 cups water until soft.
- Stir in 1/2 cup coconut milk, 1/2 teaspoon turmeric, and salt to taste.
- Temper with coconut oil, chopped onions, garlic, and curry leaves before serving.
Our Sri Lankan lunch recipe highlights spices, coconut flavors, and harmonious textures—key elements to replicating an authentic meal.
Assemble
Creating a Sri Lankan lunch spread is an art that brings together vibrant colors, tantalizing aromas, and well-balanced flavors. Let’s carefully plate and present these dishes to honor their cultural and culinary richness.
Plating The Main Dish
To begin, place the steamed white rice, red raw rice, or Coconut Milk Rice (Kiribath) at the center of the serving platter. This acts as the heart of the meal, anchoring the other dishes. Ensure it is spread evenly or shaped neatly, using a small bowl if needed, to give a polished and professional look.
Around this central element, arrange the curries like Sri Lankan Fish Curry (Maalu Ambul Thiyal) and Sri Lankan Dhal Curry (Parippu Curry) in small bowls or neatly segmented plates. Use clay bowls if available for an authentic touch. Include side dishes such as Eggplant Moju (Brinjal Pickle) and Pol Sambol in smaller portions on the same plate or in separate bowls to balance the layout.
Avoid overcrowding the plate. Each dish should have its own visual and flavor identity, allowing diners to appreciate the spread’s complexity at a glance.
Garnishing And Serving
To enhance the presentation, sprinkle freshly chopped herbs like cilantro on top of curries or sambols. Add thin slices of red chili or lime wedges along the edges of the dishes for a vibrant pop of color and an optional spicy or tangy kick.
Serve the platter with warm roti or string hoppers on the side, laid in a woven basket or wrapped lightly with a clean kitchen towel to maintain warmth. Accompany them with sliced vegetables like cucumber or tomato, placed delicately around the main platter for texture balance.
For beverages, pair the meal with a glass of cool fresh lime juice or golden Sri Lankan milk tea to elevate the dining experience. By carefully assembling and garnishing the Sri Lankan lunch spread, we ensure the meal becomes a feast for both the eyes and the palate.
Make-Ahead Tips
When preparing an authentic Sri Lankan lunch spread, incorporating make-ahead strategies can save time while ensuring the dishes remain flavorful and fresh. Here are some expert tips to streamline the process without compromising authenticity.
1. Prep Ingredients in Advance
- Spices: Toast and grind your spices such as cumin, coriander, and fennel seeds in advance. Store them in airtight containers to preserve freshness.
- Coconut Prep: Grate or scrape fresh coconut and freeze it in small portions. It thaws quickly and is perfect for Pol Sambol or curries.
- Vegetables & Proteins:
- Wash, peel, and chop vegetables such as eggplants, green beans, or pumpkin. Store them in the fridge for up to 2 days.
- Marinate proteins like fish or chicken with turmeric, salt, and lime juice. Store them in a sealed container in the fridge for a fresher taste.
2. Batch Cooking & Storing Curries
Many Sri Lankan curries taste better the next day as the flavors deepen. Prepare curries like Dhal Curry, Fish Curry, or Eggplant Moju ahead of time and reheat them before serving.
| Dish | Make-Ahead Storage Recommendation | Reheating Tip |
|---|---|---|
| Dhal Curry | Store in the fridge for up to 3 days | Reheat with a splash of water to adjust consistency. |
| Eggplant Moju | Refrigerate for up to 4 days | Serve cold or bring it to room temperature. |
| Fish Curry | Best consumed within 2 days, kept chilled | Avoid overcooking the fish when reheating. |
3. Rice Preparation
Rice is a staple in any Sri Lankan lunch. Parboil red or white raw rice ahead of time and refrigerate it. When mealtime approaches, gently steam or warm the rice to restore fluffiness. Kiribath should be prepared fresh, but coconut milk can be mixed ahead and stored in the fridge.
4. Sambols & Side Dishes
- Pol Sambol: Combine all ingredients except lime juice. Add lime right before serving to maintain its zesty freshness.
- Seeni Sambol: This caramelized onion relish stores well for over a week in the fridge. Warm it slightly before serving.
- Pickles: Dishes like Brinjal Pickle can be made days in advance, as the flavor improves over time.
5. Dough for Roti or String Hoppers
Prepare the dough for Roti or the batter for String Hoppers a day in advance. Cover with a damp cloth and refrigerate. Let it come to room temperature before cooking.
6. Use Freezer-Friendly Options
Certain dishes are freezer-friendly and can be thawed without losing their flavor:
- Meat curries
- Sweet and sour pickles
- Onion sambols
Always store portions in airtight, freezer-safe containers and label them with preparation dates for easy tracking.
7. Assemble Smartly
Before serving, arrange the pre-cooked dishes beautifully on a platter. Use clay pots for reheated curries to retain warmth and authenticity. This approach simplifies serving time and ensures minimal last-minute stress, letting us focus on creating a memorable dining experience for everyone.
Conclusion
Sri Lankan lunch recipes offer a vibrant journey into a world of bold flavors, aromatic spices, and rich culinary traditions. With the right ingredients, tools, and techniques, we can recreate the essence of this tropical cuisine in our own kitchens.
By combining carefully prepared curries, sambols, and rice dishes, we can craft a meal that’s as satisfying as it is authentic. Whether it’s a special occasion or a simple weekday lunch, these recipes bring the warmth and heritage of Sri Lanka to our tables.
Let’s embrace the art of Sri Lankan cooking and savor the unforgettable harmony of tastes and textures it offers.
Frequently Asked Questions
What is a typical Sri Lankan lunch?
A typical Sri Lankan lunch includes steamed rice accompanied by a variety of curries, such as fish, chicken, or vegetarian options. It is complemented by side dishes like Pol Sambol (coconut relish), Eggplant Moju, and Sri Lankan Dhal Curry. These meals are rich in bold spices, coconut flavors, and seasonal vegetables, creating a harmonious and flavorful experience.
What spices are commonly used in Sri Lankan cuisine?
Common Sri Lankan spices include cumin, turmeric, coriander, mustard seeds, fenugreek, and curry leaves. These spices, often toasted and ground fresh, form the foundation of many dishes and give Sri Lankan cuisine its distinct, robust flavor.
Which tools are essential for preparing a Sri Lankan lunch?
Essential tools include clay pots for curries, rice cookers, mortar and pestle for grinding spices, and coconut scrapers. For more traditional dishes, specialty tools like a string hopper press and hand grinder are recommended.
How can I recreate authentic Sri Lankan dishes at home?
To recreate authentic Sri Lankan dishes, use fresh ingredients, traditional spices, and proper cookware like clay pots. Follow recipes that focus on techniques such as toasting spices, preparing curry bases with coconut oil, and balancing flavors with tangy and spicy elements.
What dishes pair well with Sri Lankan lunch?
Sri Lankan lunch pairs well with side dishes such as tangy Pol Sambol, Eggplant Moju, and creamy Dhal Curry. Coconut Milk Rice (Kiribath) or string hoppers add variety to the meal, while fresh lime juice or Ceylon tea perfectly complements the rich flavors.
Can I prepare Sri Lankan lunch dishes ahead of time?
Yes, you can toast and grind spices, chop vegetables, marinate proteins, and batch-cook curries in advance. Properly storing and reheating these elements helps maintain flavor and freshness, making it easier to assemble the meal when ready.
What makes Sri Lankan lunch unique?
Sri Lankan lunch stands out due to its vibrant flavors, diverse textures, and use of fresh local ingredients. The meals showcase a unique fusion of cultural influences, featuring bold spices, tangy relishes, and creamy coconut-based curries that balance harmoniously.
Are Sri Lankan dishes vegetarian-friendly?
Many Sri Lankan dishes are vegetarian-friendly, using ingredients like lentils, pumpkin, eggplant, and coconut. Popular vegetarian options include Sri Lankan Dhal Curry (Parippu Curry), Pol Sambol, and vegetable curries made with flavorful coconut-based sauces.
What is the best way to present a Sri Lankan lunch spread?
To present a Sri Lankan lunch, place a mound of steamed rice at the center of the plate and arrange curries and side dishes around it. Garnish with fresh herbs, lime wedges, or fried onions, and pair the meal with a refreshing drink like coconut water or lime juice.
Why is traditional cookware important for Sri Lankan cooking?
Traditional cookware, such as clay pots and wooden spatulas, enhances the flavors and textures of Sri Lankan dishes. These tools distribute heat evenly and help retain the rich aromas and authentic taste of the cuisine. Using them adds an extra layer of tradition to the cooking process.