Sri Lanka

Geography
Sri Lanka, formerly called "Ceylon", is an island nation in
the Indian Ocean, southeast of the Indian subcontinent, in a strategic
location near major Indian Ocean sea lanes.[1] The nation has a total
area of 65,610 square kilometres (25,330 sq mi), with 64,630 square
kilometres (24,950 sq mi) of land and 980 square kilometres
(380 sq mi) of water.[1] Its coastline is 1,340 kilometres (830 mi) long.
[1] The main island of Sri Lanka has an area of 65,268 km2; it is the
twenty-fifth largest island of the world by area.[2] Dozens of offshore
islands account for the remaining 342 km2 area.[citation needed] The
largest offshore island, Mannar Island, leads to Adam's Bridge.

Adam's Bridge, a land connection to the Indian mainland, is now mostly

submerged with only a chain of limestone shoals remaining above sea
level. According to temple records, this natural causeway was formerly
complete, but was breached by a violent storm (probably a cyclone) in
1480.[citation needed] The formation is also known as Rama's Bridge,
as according to Hindu mythology, it was constructed during the rule
of Lord Rama.[citation needed]
Sri Lanka's climate includes tropical monsoons: the northeast monsoon
(December to March), and the southwest monsoon (June to October).
[1] Its terrain is mostly low, flat to rolling plain, with mountains in the
south-central interior.[1] The highest point is Pidurutalagala at
2,524 m (8,281 ft).[1] Natural resources include limestone, graphite,
mineral sands, gems, phosphates, clay, and hydropower.[1]

Capital and currency

Sri Lankan Rupee (LKR)? SLR is the commonly used currency
abbreviation for the Sri Lankan rupee, although the international
currency code for the SLR is LKR. It is the official currency of the
Democratic Socialist Republic of Sri Lanka, which was known as
Ceylon prior to 1972.

Colombo, city, executive and judicial capital of Sri Lanka. (Sri

Jayawardenepura Kotte, a Colombo suburb, is the legislative capital.)

Historical background
The history of Sri Lanka is intertwined with the history of the
broader Indian subcontinent and the surrounding regions, comprising
the areas of South Asia, Southeast Asia and Indian Ocean.
The earliest human remains found on the island of Sri Lanka date to
about 38,000 years ago (Balangoda Man).
The historical period begins roughly in the 3rd century, based
on Pali chronicles like the Mahavansa, Deepavansa, and
the Choolavansa. They describe the history since the arrival of
Sinhalese from Northern India[1][2][3][4] The earliest documents of
settlement in the Island are found in these chronicles. These chronicles
cover the period since the establishment of the Kingdom of
Tambapanni in the 6th century BCE by the earliest ancestors of the
Sinhalese. The first Sri Lankan ruler of the Anuradhapura
Kingdom, Pandukabhaya, is recorded for the 4th century
BCE. Buddhism was introduced in the 3rd century BCE by
Arhath Mahinda (son of the Indian emperor Ashoka). The
first Tamil ruler of the Anuradhapura Kingdom, Ellalan (Elara), an
invader, is recorded for the 2nd century BCE.[5]
The island was divided into numerous kingdoms over the following
centuries, intermittently (between CE 993–1077) united under Chola
rule. Sri Lanka was ruled by 181 monarchs from the Anuradhapura to
Kandy periods.[6] From the 16th century, some coastal areas of the
country were also controlled by the Portuguese, Dutch and British.
Between 1597 and 1658, a substantial part of the island was
under Portuguese rule. The Portuguese lost their possessions in Ceylon
due to Dutch intervention in the Eighty Years' War. Following
the Kandyan Wars, the island was united under British rule in 1815.
Armed uprisings against the British took place in the 1818 Uva
Rebellion and the 1848 Matale Rebellion. Independence was finally
granted in 1948 but the country remained a Dominion of the British
Empire until 1972.
In 1972 Sri Lanka assumed the status of a Republic. A constitution was
introduced in 1978 which made the Executive President the head of
state. The Sri Lankan Civil War began in 1983, including Insurrections
in 1971 and 1987, with the 25-year-long civil war ending in 2009.
There was an attempted coup in 1962 against the government
under Sirimavo Bandaranaike.

Tourist destination
 1. Galle

Galle, the fifth largest city in Sri Lanka, is an abode of temples, beautiful
churches, and unimaginable beauty. Visit the Seenigama temple and get lucky.
Legend has it that if you make a donation and say your prayers here, you will be
blessed with good luck. A photographer’s delight, the Galle Lighthouse is
nestled within the walls of the ancient Galle Fort, a UNESCO World Heritage
Site which offers breathtaking vistas of this tropical haven.

2. Colombo

Colombo, the capital of this country is a beautiful place and invites travelers throughout the
year with its tropical climate. For history buffs, the Natural History Museum and the Dutch Period
Museum will be rewarding experiences. You can also visit the Turtle Conservation Villa and
enlighten yourself on the significance of protecting turtles, the adorable sea dwellers. For the art
lovers, hit the Nelum Pokuna Theatre, a performing arts center, which hosts operas and orchestra
concerts.

3. Sigiriya

Nestled in the central Matale district, Sigiriya is an ancient fortress overlooking lush
forests. Built on top of the rock, this UNESCO World Heritage Site is popular for its
palace ruins and gardens. At its entrance, you’ll see huge sculpted lion paws which give
this place, the name ‘Lion Rock’.

4. Kandy
Nestled in the midst of hills, the sheer beauty of Kandy will take your breath away.
Popular attractions of this city include the Temple of the Tooth, a UNESCO World
Heritage Site which houses the relic of the tooth of Buddha, and the Pinnawala Elephant
Orphanage. If you happen to be here in July or August, you must experience the Esala
Perahera Festival. It features dancers, jugglers, musicians, fire-breathers, and beautifully
decorated elephants.

5. Nuwara Eliya

Treat your eyes to greenery by visiting Nuwara Eliya. It’s a serene hill station popular for
its charming landscape and is an important location for tea production. It houses the
best golf course in Sri Lanka and is home to the stunning Hakgala Botanical Gardens.

Traditional sports

1 – Kotta Pora
Picture this: a conventional pillow fight. Now throw in a stout
horizontal pole, a bound arm, a crowd of cheering onlookers and the
risk of falling on your noggin on the hard ground, and you’ve pretty
much got the gist of what kotta pora is like.
We Sri Lankans like to go about things in unique ways, and it’s the same
for pillow fights. In kotta pora, the two players have to balance
themselves on a horizontal bar suspended above the ground with one
hand tied behind their backs. The other hand is used to hold the pillow
(or a bag stuffed with some soft material) with which each player
attempts to knock his opponent off his perch. In some versions of this
game, the pole is suspended above a pool or a pond, with the
vanquished participant generally ending up pitching unceremoniously
into the water.

2 – Ankeliya (tugging the horn)

Many Avurudu games signify more than just fun and frolic, having their
roots in astrology, indigenous traditions or Sinhalese and Tamil
customs. Ankeliya, for instance, can be considered a fertility rite,
conducted on behalf of the Goddess Pattini, the patron deity of fertility
and health. In this game, two teams, the uda pila and yata pila (the
upper team and lower team) meet at the ang-pitiya (tugging field),
which should contain a strong tree (the ang-gaha, or horn tree). Each
division has a forked sambur horn or a similar shaped wooden
replacement, both of which are interlocked and attached to the tree. The
idea of the game is pretty simple; both teams tug at a rope which is fixed
to the horns (think tug-o-war with a local twist) until one of the horns is
damaged or broken. The team whose horn remains intact is declared the
winner!
3 – Kana mutti bindeema (breaking pots)

A local twist
to the piñata; one of those rare moments when you are actually allowed
to smash things.
Photo Credits : Nazly Ahmed / Roar Media

We human beings are instilled with certain deep-rooted societal

boundaries, and one of the biggest of them is that unwritten law which
states: thou shalt not smash things. In this avurudu game, you can
throw that inner inhibition out of the window, get yourself a stout pole
and join the rest of your fellow revellers in a Sri Lankan version of
smash-the-piñata.

In kana mutti bindeema, a row of clay pots containing sand or water are
suspended at a certain height. One of the pots—the ‘winning’ pot—
contains something different, either an object, or, in most cases,
coloured water. The participants are blindfolded, spun around a few
times and then handed a bamboo pole. Wild swings and swipes
generally elicit cheers and laughter from the watching crowd, especially
when the contender ends up getting drenched. The winner, of course, is
the person who hits the correct pot.

4 – Porapol Gaseema
This is one of those Avurudu games which has  associations with
religious tradition. Just like ankeliya, porapol gaseema, or porakeliya is
seen as a ritual invoking the blessings of Pattini, and consists of two
teams, the uda pila and yata pila. However unlike ankeliya, there is that
perpetual risk of being injured by a flying coconut, but hey, that just
adds to the excitement of the thing.

In porapol gaseema, the two teams take it turns to throw coconuts at

each other. A player from one team hurls a coconut towards the player
from another team, who is supposed to block the nutty missile with a
coconut of his own. The game continues in this (rather dangerous) vein
until most of the coconuts from one team have cracked. The team with
the most number of intact nuts is adjudged the winner.

Typically, before the game begins, a kapu mahatthaya invokes divine

blessings for the safety of the players, as well as prosperity for the
whole community. Still, getting hit in the face with a coconut can’t be a
fun experience, so we advise caution if you do not have excellent
reflexes and exceptional hand-eye coordination.
5- Lissana gaha nageema (climbing the greasy pole)

If you are an exceptional climber, and

do not mind getting messy, then you might enjoy this one.
Photo Credits : Nazly Ahmed / Roar Media

A long pole, traditionally made from the trunk of an arecanut tree, is

stuck vertically into the ground and given a coat of thick slimy grease. A
certain object like a flag or, in some instances, a bag of money is placed
at the apex. The rest is quite simple—the contestant who actually
manages to haul his way up the slippery trunk and obtain the prize at
the top is the winner, and gets to walk away with the loot (if there is loot
involved). Repeated attempts to climb the pole usually result in the
grease wearing off, so it generally gets easier as the game proceeds!
Festival

1. Vel Festival
Vel is Sri Lanka’s most important Hindu festival which reflects the
religious and cultural heritage of Hinduism. The main celebrations take
part in Colombo which attracts thousands of pilgrims from all over the
island. Dedicated to the war god Skandha, the festivities commemorate
the victory over evil forces and worships his trident, the vel. During the
main procession in Colombo which starts in Pettah and ends in
Bambalapitiya, Skandha’s vel is placed in a dazzling gold chariot which
is pulled by hundreds of devotees dressed simply in white with their
faces smeared in holy ash. Accompanying the main event is hundreds of
musicians, dancers, acrobats and elephants who snake through the
various parts of the city. Together with the aroma of burning incense
and jasmine flowers, the sound of drums, bells and chants and colourful
performers parading the streets, the Vel festival is a spectacular and
mesmerising sight.

 
Jaffna Temple / Image credit: Eleleleven

2. Nallur Festival
Running for 25 days, the enormous and spectacular Nallur Festival held
in Jaffna rivals the grand celebrations of those at the Kandy Esala
Perahera. The remarkable Kandaswamy Temple becomes the focus of
the festival where thousands of followers congregate. Men dress in
white sarongs, and women wear their best saris which transforms the
temple complex into a sea of vibrant colours. Throughout Nallur there
are many parades featuring juggernaut floats, performers and glistening
thrones being carried around town. The 24th day of Nallur marks the
Ther festivities whereby a huge chariot is pulled by hundreds of sarong-
clad men and becomes the biggest night of the holiday. The following
day, entranced devotees display self-mutilation by driving skewers
through their bodies and make their way to the temple to the beat of
drums and stopping periodically to dance. The enthusiasts who perform
these self-mortifications believe that god will protect them from any
pain.

When: August to September

Where: Jaffna

Sinhala New Year Festivities / Image credit: Amila Tennakoon

3. Sinhala and Tamil New Year

The Sinhala and Tamil New Year takes place at the beginning of the
Lunar year, typically April, where the whole island comes alive with
colourful festivities and a vibrant spirit. In the run up to the New Year
celebrations, Sri Lankans will prepare by cleaning and decorating their
houses, making traditional sweets and desserts and spending time with
loved ones. During the actual day, locals will adorn their best outfits
and take part in numerous activities such as blessing their children with
herbal oils, sharing the first home-cooked feast of the year with family,
setting off fireworks and playing games in the street. Sri Lankan New
Year is an exciting time to be visiting the teardrop island, however, like
many other holidays, many businesses close so families are able to
celebrate together.
When: April

Where: across the island

Vesak Poya Festivities / Image credit: Christiane Birr

4. Vesak Poya
Observed and celebrated by Buddhists, this important religious and
cultural festival begins on the full moon of the lunar month of Vesak,
which is May on the Gregorian calendar. This week-long celebration,
known as the Festival of Light, commemorates the Buddha’s birth,
attainment of enlightenment and his passing into nirvana. During Vesak,
the whole island and especially Colombo, becomes a kaleidoscope of
coloured lights and lanterns, whilst devotees hand out food and drinks
to passers-by and spend the days in their local temple practising
religious activities such as praying and fasting. Amid the festivities, the
highlight is the colourful lanterns and lights outside ever Buddhist
home, temple and shop, it truly is a mesmerising sight. If in Sri Lanka in
May, Vesak Poya is a wonderful and vibrant festival for visitors to
experience, however the sale of alcohol and fresh meat is usually
prohibited during the week period.

When: May

Regional Attire
Lama Sariya

The Lama Sariya, as the name means, looks like half a sari.
It has two parts; the top is a fitting jacket with a wide soft frill around
the neck. The bottom part is a drape wrapped around the waist. The
cloth reaches the ankle and has a wide frill at the side of the hip.

The white Lama Sariya is worn for religious events such as to observe
sil on Poya days.

Colourful Lama Saris in many types of materials are worn for weddings,
especially by the flower girls and little maids. Girls also wear it for
events such as the Sinhala and Tamil New Year.

Jathika Anduma

The National Outfit worn by boys is smart and simple. Unlike the Lama
Sariya, it is the same as what the adults wear.

It also has two parts. A long sleeve shirt and a sarong that reaches the
ankle. The shirt is not tucked in. Sometimes a neatly folded wrap similar
to a scarf is worn around the neck.

The Jathika Anduma too is mostly worn in white, especially when

visiting religious places.

For celebratory events boys wear the Jathika Anduma in many colours,
while for weddings, pale gold or cream colours are popular

Equipment
The Curry Pot

In Sri Lanka, curry is synonymous with sauce, so almost every hot dish
is called a curry. Enter the curry pot, or walang.  These round clay
recipients make one-dish wonders that include fiery garlic, chicken or
fish sauces with big meaty chunks. Pots are used directly on a wood or
gas flame, and often sent straight to the table for serving.
String Hopper Press

String hoppers are rice noodle cakes, made by pressing flour dough
through a stubby metal tube called an  indiyappam wangediya,  which
creates fine vermicelli-like strands. These small cakes are placed on
individual bamboo mats then stacked into a steamer.

The Grinding Stone

One of the most ancient tools is the  miris gala.  It’s a simple two-stone
grinder consisting of one large flat stone as the surface and another
heavy cylindrical one used, like a rolling pin, to crush the ingredients
for  sambol, the spicy salsa-like salad where coconut often plays the
star. Sri Lankan sambols often include Maldive fish, garlic, shallots,
lime juice, and red peppers.
Finger Millet Grinder
Also prehistoric is the vangediya  and  mol gaha,  made of two parts
used to crush millet or rice into fine flour. A long pole is worked into a
stone pot to effortlessly loosen the husk and layers around each grain.
Superstition says that this grinder must be cleaned and set to rest after
working, pole removed from pot. It should be respected like a person,
bathed after work before bed.
The Coconut Scraper

With the amount of coconut used in Sri Lankan cooking,

the hiramanaya is essential. The hand crank scraper is generally
clamped onto the side of a table. The coconut is opened with a hatchet,
its water drained into the ground or a drinking glass. The hand crank
spins to work out the tough, mature coconut meat into soft, snowy
flakes.

The Water Jug

The terra-cotta carafe, known as  gurulethuwa,  is considered the
original cooler, porous enough for the night air to chill it. While tap
water is relatively safe to drink today, out of tradition (and continued
precaution), most families still boil their water then store it in these
decorative decanters.
Raw ingredients

 CONDIMENTS AND SPICE MIXTURES FROM

SRI LANKA
Sri Lanka, the celebrated spice island of the East, has a strong
culinary tradition that has been formed by the abundant access to
exotics and flavourful spices and herbs.

The celebrated flavours of Sri Lankan cuisines have long been

formed by the numerous condiments, spice mixtures and pastes
prepared by the local housewives using a connotation of favourite
spices and herbs.

Prepared to suit the rich variety of curries, sambal and numerous

rice and starch dishes consumed at an average Sri Lankan home
daily, Sri Lankan condiments and spice mixtures are now
produced and exported around the world sharing the secrets of
flavours.

INGREDIENTS USED IN SRI LANKAN SPICE AND

CONDIMENTS

Many celebrated spices and herbs go into producing Sri Lankan

condiments and spice mixtures, each with its flavour and aromatic
compounds. Spices and herbs from Sri Lanka have their unique
flavour and fragrance owing to the terroir of the country, and each
plays an important role in enhancing the flavour and fragrance of
ingredients they are combined with.

CEYLON CINNAMON

Also known as true Cinnamon, Ceylon Cinnamon ( Cinnamomum

zylanicum) has very low coumarin level and a sweet, subtle
flavour, which does not overpower the flavours of other
ingredients. Ceylon Cinnamon is used in the making of a variety
of curry powders and pastes that is used with vegetables, seafood
and meat, making it one of the important items in a Sri Lankan
pantry.
CEYLON PEPPER

Ceylon Black Pepper (Piper nigrum) and Ceylon Black Pepper

essential oil are one of the most widely used ingredients in local
and global cooking. Celebrated for its high amounts of piperine,
which gives its a strong pungent flavour, black pepper is used in
the preparation of meat, fish and seafood dishes as well as sambol,
pickles and sauces.

CEYLON CARDAMOM

Despite its heavy price tag, Ceylon Cardamom (Elettaria

cardamomum) or green cardamom is one of the most used
ingredients in Sri Lankan spice mixtures. Used to add fragrance
and subtle and sweet smoke flavour to fish, meat and seafood
dishes, as well as in the preparation of desserts, beverages and
spices tea.

CEYLON CLOVE

Ceylon Clove (Syzygium aromaticum) is an essential ingredient in

Sri Lankan culinary tradition and is used widely in several spice
mixtures and condiments to add an intense and warm flavour and
aroma. The sweet, bitter, and astringent flavour of ground
cloves pairs well with seafood, fish, and meat dishes, flavoured
rice like biryani and desserts and sweetmeats. Ground clove is
also used in the preparation of condiment mixtures and spiced
teas.

NUTMEG AND MACE

Although they come from the same tree and same fruit, nutmeg
and mace have varying flavour and fragrance notes and serve
different culinary purposes in Sri Lankan cooking. Both spices
have a warm, spicy, sweet flavour that blends well with baked
goods, confectionaries, beverages and puddings. Mace is used to
produce jams, jelly, and marmalade and is used as a condiment
when preserved in sugar, or when being dried.

GINGER

A widely used condiment in Asian culinary, fresh ginger roots is

mostly used in stir-fries and meat-based curries while ground
ginger and ginger paste is used in baking and confectionery. Most
of all, the best use of ginger in Sri Lanka includes brewing Ceylon
Ginger Tea and ginger jaggery.

CURRY LEAVES

Also known as Karapincha in Sinhala, curry leaves (Murraya

koenigii) are an essential ingredient in Sri Lankan cooking and
spice preparation. Used as an ingredient, a herb and a flavouring
in almost all the curries, curry leaves are good to eat, smells
delicious and has many health benefits.

TURMERIC

Used in traditional medicine and local cuisine for thousand years,

turmeric (Curcuma longa) is the spice that gives curries its
destructive golden yellow colour and a peppery aroma. A spice
used in almost all the curries, turmeric is also used as a
disinfectant.

BLACK MUSTARD

Another permanent staple in Sri Lankan cooking, black mustard

(Brassica nigra) seeds and powder is used in stir-fries, tempered
dishes, pickles, sambal and curries. In addition to traditional black
mustard, yellow mustard cream is also used in Sri Lankan cooking
to add an extra zest to dishes.
 FENNEL SEEDS

Fennel is a key ingredient used in preparing curry powder and

other spice mixtures and soups while roasted fennel is a potent
remedy against diarrhoea.

CUMIN SEEDS

Another prominent ingredient used in Sri Lankan curry powders,

cumin seeds are also used in tempered dishes to add aroma, in
baked food to add smoked and savoury flavour and as a sprinkle in
soups and broths.

CORIANDER

Medicine and spice in one, coriander seeds are used in producing

Sri Lankan curry powders while coriander leaves are used in
sambal and salads.

RAMPA OR PANDAN LEAVES

An essential herb in Sri Lankan curries and rice preparations, pandan leaves are found in almost all
kitchen gardens across Sri Lanka and added to condiments and curry powder preparations to add flavour
and fragrance.

LEMONGRASS

Lemongrass roots are mostly used to add fragrance to meat and

fish curries and in curry powder mixtures used for preparing meat
curries.

SRI LANKAN SPICE MIXTURES AND CONDIMENTS

Curry powders, condiments and spice mixtures made in Sri Lanka

include some of the key spices and herbs in Sri Lanka and have
been time tested through generation to enhance flavour, aroma
and provide numerous health benefits.
SRI LANKAN CURRY POWDER

Available in roasted and unroasted versions curry powder fondly

known as Thuna-Paha in Sri Lanka, is a must-have in every local
kitchen and is used when preparing almost every curry and stew.

Regular unroasted curry powder is made by combining and

grinding coriander, cumin and fennel seeds with a sprig of curry
leaves and a stick of Ceylon Cinnamon. Roasted curry powder
includes more ingredients such as peppercorn, cardamom, clove,
pandan leaves being roasted with dried red chillies and raw rice
and grounded together to provide a more robust flavour and
fragrance to meat and vegetable curries Jaffna curry powder, a
slightly different version featuring dill and turmeric is used in
seafood dishes.

TAMARIND PASTE

Tamarind paste adds a sour citrusy taste in the preparation of

many Asian dishes including noodles recipes, curries, sauces, and
soups. Used in cooking meat and fish curries Tamarind is readily
available in paste, juice and pulp versions.

CURRY PASTE

Sri Lankan culinary traditions include a large variety of curry

pastes that can be included in vegetable, meat, fish and rice
dishes.

Sri Lankan curry pastes including red curry paste, green curry
paste and yellow curry paste, that is made with vinegar, salt,
cumin, tamarind, ginger, onion, chilli, garlic, vegetable oil,
coriander, sweet cumin, black pepper, clove, cinnamon,
cardamom, dill, turmeric, garcinia, curry leaf, mustard,
lemongrass and screw pine.
 In addition to the curry powders and curry pastes of local origin,
Sri Lankan spice and condiment manufactures have also been
producing a large variety of sauces of a traditional and non-
traditional base for global and local markets. Among them are the
tamarind sauce, mango sauce, pineapple sauce, lemon and
mustard sauce and Chill and garlic sauce made out of locally
sourced products, according to traditional recipes.

Staple food
SriLankan cuisine is known for its particular combinations of herbs,
spices, fish, vegetables well as coconut which is an ubiquitous plant
throughout the country. Seafood also plays a significant role in the
cuisine, be it fresh fish or preserved fish. As a country that was a hub in
the historic oceanic silk road, contact with foreign traders brought new
food items and cultural influences in addition to the local traditions of
the country's ethnic groups, all of which have helped shape Sri Lankan
cuisine. Influences from Indian (particularly South
Indian), Indonesian and Dutch cuisines are most evident with Sri
Lankan cuisine sharing close ties to other
neighbouring South and Southeast Asian cuisines.[1][2]

A Sri Lankan rice and curry dish.

Sri Lanka was historically famous for its cinnamon. The true
cinnamon tree, or Cinnamomum verum used to be botanically
named Cinnamomum zeylanicum to reflect its Sri Lankan origins. This
is a widely utilized spice in Sri Lanka, and has a more delicate, sweet
taste in comparison to Cinnamomum cassia which is more common in
some other South Asian cuisines. Contrasting the local cuisine with
those of neighbouring regions, Sri Lankan cuisine is characterized by
unique spice blends with heavy use of Sri Lankan cinnamon and black
pepper, as well as by the use of ingredients such as maldive
fish, goraka (garcinia cambogia), pandan leaf, lemongrass,
and jaggery made from the kithul palm syrup. Sri Lanka is also a
consumer of many varieties of red rice, some of which are considered
heirloom rices in the country. Tea is also an important beverage
throughout the country, and Sri Lanka is known for producing some of
the world's finest tea.

Speciality dishes
 Kottu roti

Ingredients:
 ▢2 tbsp vegetable oil
 ▢½ medium onion
 ▢1 tbsp minced garlic about 3 garlic cloves
 ▢1 tbsp minced ginger
 ▢6 large jalapenos or 3 anaheim peppers, halved and sliced
(see recipe notes for substitutions)
 ▢1 cup sliced leeks washed, white part only
 ▢¼ of a cabbage
 ▢½ tsp cayenne pepper leave it out if you prefer a mild kottu
 ▢2 heaped cups of shredded chicken leftover chicken curry
OR rotisserie chicken
 ▢½ cup leftover curry sauce OR use the curry spices below
 ▢1 cup grated carrots
 ▢3 eggs
 ▢1 cup shredded cheese optional - for chicken and cheese
kottu roti
 ▢Salt and pepper
 ▢1 lb chopped godhamba Roti or flour tortillas (see recipe
notes for substitutions)
Curry Spices For Kottu
 ▢1 tbsp Sri Lankan curry powder
 ▢⅓ cup chicken stock
 ▢¼ tsp black pepper
 ▢½ tsp cayenne pepper for a spicy version
 ▢½ tsp ground cinnamon
Instructions:
1. In a large wok or non-stick pan (12 inch), heat the vegetable
oil over medium-high heat. When the oil is heated, add the
onion and saute until softened. Add the ginger and garlic and
saute for a few seconds. Do not let them burn.
2. Add all the vegetables (except for the carrots) and a generous
pinch of salt and stir-fry for a few minutes. Add the chicken,
cayenne pepper and the curry sauce and stir-fry until the
vegetables are just starting to soften. If you don't have leftover
curry sauce, then add the ingredients for the curry spices given
in the recipe.
3. Add the carrots and mix them in. Whisk the eggs together in a
bowl, and season with a pinch of salt. Create a well in the
middle of the vegetable mix and add the eggs into this well. Let
the eggs cook while scrambling them. When the eggs are
almost cooked, you can mix it with the vegetables and chicken.
Taste and season with salt.
4. If you're making chicken and cheese kottu roti, add the
shredded cheese and mix through at this point.
5. Add the shredded roti, and mix through with the vegetables and
chicken. Mix frequently until the shredded roti is completely
coated with the all the spices and curry sauce. Cook for about
5 minutes.
6. Serve while hot with extra leftover curry sauce (optional).

String hoppers

Ingredients
 2 cups rice flour , or finger millet flour (kurakkan or ragi flour)
 ½ cup warm water (or more)
 1 teaspoon salt
Instructions
1. Toast the flour in a pan on low heat for 6 to 8 minutes while
stirring regularly (optional).
2. Add the flour and salt to a bowl or the bowl of a stand mixer.
3. Add water slowly and work into a soft dough. Add more water
or adjust with more flour if necessary. Dough should detach
from the sides of the bowl and not be sticky.
4. Place the dough into a noodle press (sev sancha or string
hopper press).
5. Press the idiyappam dough onto string hopper mats (or directly
onto a bamboo steamer lined with banana leaves) in a circular
fashion.
6. Place the mats into the steamer, over a wok on medium flame
with boiling water.
7. Steam until idiyappam is fully cooked, about 8 to 10 minutes.
8. Serve hot with coconut milk gravy (kiri hodi) and coconut
sambol (pol sambol).

Kiribath

INGREDIENTS

 500g (1lb 2oz / 2 1⁄3 cups) white rice (basmati or patna)

 1 litre (about 35 fl oz/4 ¼ cups) water

 2 tsp salt

 400ml (14 fl oz / 1 2⁄3 cups) coconut milk

  butter, for greasing
PREPARATION

1. Put the rice into a medium, lidded saucepan and cover with water.
Swirl the rice around to wash it, drain and repeat at least twice
until the water is clear. Then, add the 1 litre (about 35 fl oz/4 ¼
cups) of water and bring to the boil. Reduce the heat to medium,
half-cover with the lid, and cook until all the water is absorbed,
about 18–20 minutes.
2. Then, add the salt and coconut milk and stir into the rice. Cook
uncovered over a low to medium heat until all the milk is
absorbed, about 5–10 minutes depending on the rice you use. If
the rice is not cooked, add extra boiling water and cook over a
very low heat until soft. Take the rice off the heat and set aside for
a couple of minutes to cool very slightly.
3. Transfer the moist rice to a platter, and then smooth and flatten it
until it is about 5cm (2 inches) tall and the same shape as the
platter. You can either use a spatula, or you can put your hand
inside a sandwich bag and use that to shape the rice. Put a little
buttter on the spatula or the sandwich bag for a smooth effect.
Leave the rice to rest for 1–2 minutes, then cut it into diamond
shapes or squares while slightly warm so that the pieces do not
break. Serve with Pol Sambol, Katta Sambol, or Ambul Thial.