19 Sri Lankan STREET FOODS Across Sri Lanka!! COLOMBO Kottu Roti, JAFFNA Seafood + TRIBAL Curry

Luke Martin2 minutes read

Sri Lankan cuisine offers a variety of dishes with rich flavors, including toddy, kotu, egg hopper, cool soup, string hoppers, and jackfruit, prepared with unique ingredients and cooking methods, providing a flavorful dining experience. Traditional meals in Sri Lanka are served with a mix of cassava, gourd, fried fish, short-grain rice, coconut sambal, and various curries, reflecting cultural norms where women traditionally serve men working in the Paddy Fields.

Insights

  • Sri Lankan cuisine is characterized by rich flavors achieved through minimal spice usage, with dishes like Kotu and Egg Hopper showcasing simple yet flavorful meals.
  • The dining experience in Sri Lanka offers a diverse range of dishes, from cool soup with seafood and chili to Jackfruit with coconut milk, reflecting a unique blend of textures and flavors in each meal.

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Recent questions

  • What is toddy made from in Sri Lanka?

    Sap from Palmyra toddy tree.

  • What are some popular dishes in Sri Lankan cuisine?

    Boiled cassava leaves, Roti with coconut.

  • How is Kotu prepared in Sri Lanka?

    Using Roti, chili flakes, curry, gravy.

  • What are Sri Lankan cookies made of?

    Coconut milk, rice flour, wheat flour.

  • What is Ministry of Crab known for?

    Serving Sri Lankan Lagoon crab.

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Summary

00:00

Sri Lankan Cuisine: Rich Flavors, Unique Dishes

  • In Sri Lanka, toddy is made by collecting sap from the Palmyra toddy tree, fermenting it for 2-3 hours to reach 5% alcohol, and turning into vinegar after 8 hours.
  • Sri Lankan cuisine includes dishes like boiled cassava leaves, cornmeal dollopa, and Roti with coconut, showcasing rich flavors even with minimal spices.
  • Kotu, a dish similar to fried rice but using Roti instead, is prepared with chili flakes, curry, and gravy, creating a simple yet flavorful meal.
  • Sri Lankan cookies are made with coconut milk, rice flour, wheat flour, salt, turmeric, and Curry leaves, fried in a specific mold to create a unique shape.
  • Ministry of Crab serves a 1.7 kg Sri Lankan Lagoon crab, cooked in black pepper sauce, offering a flavorful and indulgent dining experience.
  • Egg Hopper, a crispy outer shell with a fried egg inside, is enjoyed with black pepper and Curry, providing a savory and spicy taste.
  • Cool soup, a spicy seafood soup with various ingredients like crab, prawns, cuttlefish, and fish, is prepared with a generous amount of chili for a flavorful and spicy kick.
  • String Hoppers, made with fermented rice flour, are paired with curry and sambal, soaking up the flavors and offering a unique dining experience.
  • A thick and spicy rice and chicken soup, served hot in glass cups, provides a flavorful and comforting street food experience in Sri Lanka.
  • Jackfruit, creamy and slightly sweet, is prepared with coconut milk and served with rice, offering a unique texture and flavor profile in Sri Lankan cuisine.

21:23

Sri Lankan feast with traditional flavors

  • The meal consists of cassava, gourd, fried fish, and short-grain rice, enjoyed with coconut sambal, following a traditional Sri Lankan style where women serve men working in the Paddy Fields.
  • A large pot of curry is being prepared, featuring spicy green brinjal (eggplant) and roasted Jack seeds mixed with coconut, jaggery, and black pepper to create Sri Lankan rice balls.
  • A lake fish curry is made with freshwater fish, cinnamon, chili powder, garlic, onions, and green chilies, cooked in mustard seeds and spices to create a rich, flavorful dish.
  • The meal includes crispy crackers, Jackfruit, fish, Taro, salads, and rice, allowing for a mix-and-match experience, with the fish offering a savory, crunchy texture with a hint of coconut sweetness.
  • Dessert features falooda, an ice cream with rosewater syrup, basil seeds, and corn starch noodles, providing a strong floral flavor and chewy texture, followed by vadai (a rice flour fritter) and mushroom cutlet (deep-fried with leeks, carrots, onions, and curry leaves) at the amachi food court.
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