Rice and Curry

Rice and curry is the staple dish of Sri Lankan cuisine, enjoyed by people from all walks of life. It consists of steamed rice served with an array of curries, both vegetarian and non-vegetarian, along with accompaniments such as sambols, pickles, and papadums.

The variety of curries in a typical Sri Lankan rice and curry meal can be extensive. Some common ones include:

1. Dhal Curry: Made from lentils cooked with spices like turmeric, cumin, and mustard seeds.
2. Chicken Curry: A spicy curry made with chicken pieces cooked in a rich blend of spices and coconut milk.
3. Fish Curry: Fish pieces cooked in a tangy and spicy coconut milk gravy with tamarind and spices.
4. Vegetable Curry: A mix of seasonal vegetables cooked in coconut milk and spices.
5. Beef Curry: Tender beef pieces simmered in a flavorful curry sauce made with aromatic spices and coconut milk.
6. Gotukola Sambol: A traditional Sri Lankan salad made with gotukola leaves, onions, tomatoes, grated coconut, and lime juice.
7. Pol Sambol: A spicy coconut relish made with grated coconut, chili flakes, onions, and lime juice.
8. Mallung: A stir-fry dish made with finely chopped greens such as spinach or kale, mixed with grated coconut and spices.

These curries are often accompanied by papadums (thin, crispy lentil wafers), pickles, and chutneys, adding layers of flavor and texture to the meal. The combination of spicy, savory, and sometimes sweet flavors, along with the comforting base of rice, makes Sri Lankan rice and curry a delightful culinary experience. It's not just a meal but a cultural tradition that brings families and communities together.