Ambula
These are pickled curries, made often from leaves and half-ripe
vegetables that have a natural tanginess. These add zest to
any meal and are categorized as 'rice-pullers' as the slight
sourness entice one to indulge more and more.
Baduns Usually badums comprise of fish, seafood, meat and
game. These are fried in coconut oil with onion, red chili and
tomato and herbs such as pandanus and curry leaves.
Curries
May it be a vegetable, tuber, leaves, potatoes, dhal, fish,
seafood, meat and game can be cooked into a curry. Usually,
but not always, basing coconut, the ingredient is cooked with
spices and herbs and seasoned with salt, and often tomato and
gambol. Stirring, this is cooked until aromas build up and flavors
are combined and taken off the heat before texture, color and
goodness of the ingredient is altered or lost. Sri Lankan curries boasts the entire array of mild white and yellow curries, to
hot red curries to spicy brown and black curries. Check out some of our popular curries in the recipe
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Devils
Like its name, devils are a wicked preparation of meat, fish
or seafood, sautéed with onion, tomato, capsicum and chili.
Mallums
Made mostly out of leaves, these are the cooked version of sambol.
Quickly tossed in a heated pan or wok, this is a very healthy
and an extremely delicious 'rice-puller'.
Modjus & Pickles
The difference between a monju and a pickle is that a pickle is blanched in vinegar, where as a monju is blanched in very
hot oil and its base is mango chutney.
Sambols
These are the appetizers of a Sri Lankan meal. Very much like
the Thai, Sri Lankans do not have courses in a meal. Rather,
the appetizers are enjoyed as part of the main meal. This is
a very simple mixture of onion, green chili, salt, lime and
maldive fish often folded into thinly sliced vegetable such
as bitter gourd, or fish such as salted sprats.
