Sri Lankan Breakfast

Sri Lankan Breakfast

The tropical Sri Lankan breakfast is as great as the American or English one and offers a much more balanced diet with its accent on fresh local produce including fruit and unusual juices. Breakfast is not usually eaten as soon after getting out of bed as in Europe, and consequently it is quite a substantial feast.

Sri Lankan cuisine of the endowed with characteristics of the culinary legacy left by the Portuguese, Dutch, British and South Indian settlers and voyagers. The result is a breakfast that is hearty as well as spicy.

Herbal porridge (kenda) prepared out of herbal leaves is an invigorating breakfast entrée. Steeped with medicinal herbal leaves such as gotukola (Centella Asiatica) wel penela (cardiospermum Halicacabum) and hathawariya (asparagus falcatus), it is claimed to be an elixir of life.

(Herbal porridge (kola kenda) – A thick broth of rice, coconut milk and herbal leaves.  All ingredients are boiled together until the broth is formed. Typically this porridge is consumed with a piece of jaggery)

Milk Rice (Kiribath), the queen of Sri Lankan breakfast dishes, is saved at celebrations epitomizing festivity and joy. The rice is boiled in rich coconut milk and cut in to elegant diamond shaped pieces. Milk rice is traditional on the first day of each month in many homes. Sharp spice relishes made of onions and Maldives fish (katta sambol) hot and sweet caramelized onions (seeni sambol) and traditional fish curry add contrast to the creaminess of the milk rice.

(Milk rice (kiribath) – fresh coconut milk and either white rice or red unpolished rice boiled to a glutinous consistency. A banana leaf is used to flatten this mixture into a one and a half inch thick cake. It is then cut into diamond shaped pieces. Usually it is consumed with a hot, ground chilli relish (lunumiris) and a slightly sour but hot and spicy tuna fish curry (ambul thiyal).  This curry’s sour quality is derived from gamboge, an ingredient traditionally added as a preservative.)

A delight is imbul kiribath a sweeter version of milk rice. It consists of a mixture (pani pol) made out of grated coconut drenched in palm treacle sandwiched between white milk rice. It is customary to serve this dish at paddy harvesting and rice reaping festivals, when it is taken to the fields wrapped in lotus leaves and encased in woven boxes made of rush leaves.

Hoppers (Appa) are a perennial favourite. Saucer-shaped with spongy middle and crisp outer crust, hoppers are eaten by shredding them and mixing the pieces with minute portions of fiery relishes such as katta sambol and seeni sambol. Egg hoppers (Biththara appa), Honey hoppers (Pani appa) and Milk hoppers (Kiri appa) are appetizing variations.

(Hoppers-(appa) – Resembling a thick pancake mixture, hoppers are made from a fermented coconut milk, palm toddy and rice flour batter. The batter is carefully poured into a bowl shaped, cast-iron pan and gently removed once crisp and golden. A variation to the plain hopper is the egg hopper; an egg is broken onto the center of the half-cooked hopper and left to fry with the lid closed. Hoppers can be eaten with any curry, but is typically enjoyed with a fiery, ground chilli relish (kata sambol))

String hoppers (idi appa) are served as neat little stacks on flat dishes. White rice flour and red rice flour lend the white and brown colour to the string hoppers. The thin strands resemble vermicelli but the subtle rice flour taste is noticeably different. They are served with either a white mild curry or with a spicy curry and hot relishes as accompaniments.

(String hoppers (idi appa) – made from rice flour and water, it is a thick batter gently squeezed onto small, wicker mats from a custom-made mould. This steamed favourite can be consumed with a vegetable or meat curry, but tastes best with a red chilli coconut sambol (pol sambol) and yellow coconut milk gravy (kiri hodi))

Pittu is another extraordinary dish. Shaped in the form of mini rolls standing on end, pittu is made out of steamed rice flour and coconut. It is eaten mixed with curry and or coconut milk, which softens it into a crumbly texture.

(Pittu-prepared with rice flour and shredded coconut, it is steamed in a traditional cylindrical bamboo mould. Its texture is soft and crumbly and is mostly consumed with a fiery, ground chilli relish (katta sambol) and white coconut milk gravy (kiri hodi)

Incidentally hoppers, string hoppers and pittu are savoured in the same manner in Southern India, indicating a striking similarity in the culinary habits of that region and Sri Lanka.

Roti the local equivalent of leavened flat bread, is made of wheat flour blended with grated coconut, onions and green chilles and shaped into soft, small rounds.

(Roti – A thin, flatvround bread, it is made from rice flour and shredded coconut. Baked on a hot griddle till brown, it can be consumed with a meat or vegetable curry and a red chilli coconut sambol (Pol sambol)

The preparation of hoppers, string hoppers and pittu requires practice and dexterity. Their preparation can be seen at roadside hopper kiosks throughout the country. It is fascinating to watch as cooks pour dollops of butter into small wok-shaped pans and twirl them in the air, the hopper pans with batches of hoppers being prepared swiftly and deftly resemble a mini assembly line.

Another appetizing preparation is godamba roti. This is made of pliable dough, which if flipped sideways to obtain a paper-thin consistency. It is cooked on a long steel griddle plate and folded neatly. The godamba roti with its elastic and translucent feel is delicious with chicken or mutton curry. Egg godamba and stuffed godamba with a spicy fish or chicken filling are delicious variations.

Fancy bread for breakfast…Taste the Lankan bread with a well-baked crust roast paan-straight from traditional wood fuelled oven.

Roast paan is available at village bakeries or roadside cafes. Chicken or a fiery coconut sambol (pol sambol) is a spicy alternative to marmalade with the bread. An ideal picnic breakfast is bread rolls stuffed with fish and potato filling (malu paan) meat filling or the spicier onion relish filling (seeni sambol) paan.

A Sri Lankan fresh fruit breakfast platter is sensational, in appearance as well as taste. There is a wide variety of plantains, juicy pineapples, ripe mangoes and papaya to mellow the glow left by pungent spices. Avocado, watermelon, papaya mango and passion fruit are some of the exotic fruit juices popular with breakfast. Of course, there is also Ceylon Tea to aid digestion.

With its diversity of cooking styles and delicious range of ingredients the Sri Lankan breakfast has been savoured with the same zeal over the years.

Sri Lankan Lunch

Sri Lankan Lunch

In Sri Lanka a meal is naturally referred to as 'rice & curry' and curries can vary from main dish offerings (meat, chicken, fish, or mutton) to a mixture of vegetable and even fruit curries. Rice & Curry Sri Lankan cooking has grown around the staple rice. The traditional meal is not referred to as Curry but Rice and Curry.

More than 15 ranges of rice are grown on Sri Lanka, from tiny white, radiant pearl shapes to long-grained Basmati and as well as the red rice (Kekulu haal). The fully cooked (not al dente) rice has the highly spiced accompaniments rubbed into it and each mouthful is gently massaged by hand to mix the flavors. Sri Lankan Rice & Curry usually includes a range of small curry dishes -vegetable, meat or fish. Vegetarians won't have any concern finding tasty food- vegetable curries are made from banana (ash plantain), banana flower, breadfruit, jackfruit, mangoes, potatoes, beans, ladies fingers and pumpkins, to name just a few.

Boiled rice & spicy curries are the main diet of most Sri Lankans. Just about whatever can be curried. It’s a dish of meat, fish or vegetables, cooked in to coconut milk or coconut oil and seasoned with salt, chillies, onions, pepper, garlic, various spices, cinnamon, cardamom, cloves, nutmeg, turmeric etc.

Rice (either boiled plain white or spicy and coloured with turmeric) is usually served with up to six or seven curries. It may be supplemented several pickles, chutney, chillie paste, and sambol or salads.

Beaches - II

Batticaloa

Batticaloa is the market center of the southeast coast. It spills through the district from Eravur at the north to Kalmunai towards the south offering a large expanse of navigable lagoon. Locally known as Batticaloa, is popular for its singing fish and the elegant lagoon. As for the famed singing fish, they endured elusive or maybe it wasn’t the season for their songs. It is said that they are best heard from the Kallady Bridge on a full moon night.

Batticaloa is often skipped by visitors to venture forth towards the beautiful beaches of Kalkudah and Pasekudah. From the town’s walkway bordering the inlet, from the Kallady Bridge situated southward from the suburb, at Kallady Beach just beyond, from the smooth sand foam bed of the District’s northern coast and even where the lagoon meets the sea. Sending a boat out to sea, or sun – bathed teenagers cycling inland with their latest catch – this was everyday life at Batticaloa.

Arugam bay

It is a very famed surfing center ranked 3rd among the best 20 beaches of the world by the British Surfers Association. Arugam bay, in the eastern coastal zone of Sri Lanka, is the clamorous spot for surfing. A turn from pottuvill town leads you along a matrix of streets passing through the residential area. The landscape soon struggles to the vest beach front peppered with Palmyra trees.

Pottuvil point

One of the surfing places on this flash of the coast was quiet as the sea is calm. However the large rocks at the tip of the point makes it one of the best places to surf. Waves of about 4-5 feet are generated but a sufficient swell is required to make the surf work.

Negombo

On the western coast of Sri Lanka, Negombo is a desirable beach, just a short drive north of Colombo. It is also very contiguous to the airport. You can relax on beautiful coasts, set among lush groves of coconut palms, view wonderful sunsets and enjoy western and Sri Lankan cuisine. Sea food is very popular and is caught fresh daily by Negombo fishermen. Like herring, mullet, lobster, tuna and prawns.

Negombo was ruled by the Portuguese, Dutch, and the British in the past. You can see evidence of the influence of these unique charms in many places, such as the beautiful canals built by the Dutch and the Catholic Churches built by the Portuguese. Be sure to take little time and walk, through Negombo and see all the interesting landscapes!

Mount Lavinia

Just 12Km South of Colombo, here is a suburb diligent city. Welcome to the Mount Lavinia Beach, a place where senses are delighted and desires. If you are looking to enquire the city or escape it, Mount Lavinia is your perfect relaxation, simplify with white beach sands and transitioned in to a dull gold when ocean waves came on to shore. This beach hung vaguely in the distance at one end of the oceanfront, the Colombo harbour and the other.

Unawatuna

Unawatuna Beach is a very popular transits spot among local as well as tourist travellers. It provides halcyon deep blue sea, a fine reef for snorkeling, restaurants line and lush green vegetation to one who come to feel the beauty of the ocean.

The placid deep blue ocean, significant for turtles who come here to lay their eggs by night.

ANURADHAPURA - II

OTHER FASCINATIONS AT ANURADHAPURA

Isurumuniya Rock Temple

The Meghagiri Vihara is now commonly known as Isurumuniya Vihara was built in the 3rd century BC as part of a reclusive complex. This temple is best known for its rock carvings, situated near the Tisawewa (Tisa tank).

The most general being “the lovers” prince Saliya (The son of the King Dutugamunu) and his mistress Asokamala. Another acceptance was couple signify the god Siva and goddess Parvathi of Hindu belief. The style of the sculpture is similar to the Gupta Art of India.

Samadhi Statue

The Samadhi Statue located at the Mahamevuna Park in Anuradhapura is honored to be a work of genius of sculptural art and dates back to around the 4th century BC. The statue is 8 feet high and it’s made of granite. The statue shows the Lord Buddha in a profound state of meditation.

Eth Pokuna or the Elephant Pond

Near the Lankarama stupa is the largest pond found in Anuradhapura. This is revealed to be the bathing pond for the Abayagiri Monastery monks.

The name of this Elephant Pond meant for a cause of the size of the pond as the creation via for general public use.

The Moonstone/Sandakada Pahana

This is a semicircular shape of stone which stood at the foot of a flight of steps in most Buddhist temples. In most of the moonstones of Anuradhapura aeon, the border is designed with a ring of fires and below that is a ring filled with 4 types of animals – Elephant, Lion, Horse, and Bull chasing each other. The next semi-circle is line of a creeper with a wavy stem with greenery (“liyawela”). Next is a line of design swans with a twig of flower and a leaf on their mouth. Again it’s a floral pattern. At the Centre on the moonstone is lotus with petals.

Kuttam Pokuna/Twin Ponds

Twin Ponds belief to be built by the Sinhalese, date back to around 8 - 10th centuries. These are considered one of the major triumphs in the field of hydrological engineering and outstanding architectural and artistic constructions of Sinhalese.

A garden was landscaped which splits the two ponds in length of 18 .5feet and the larger pool of the two is 132feet x 51 feet, where the smaller pool is 91feet x51 feet.

Beaches - I

Trincomalee



Trincomalee is prominence for its natural harbour. It has a water area of 2,023 hectares. It ranked as the 5th largest natural harbour in the world. The harbour provides an extensive space for lay-up ships and tankers, and has been used for several purposes. Trinco features a tropical wet and dry climate. The city appears to feature a dry season from March through July and a wet season for the residue of the year.

Trincomalee is famous for an ancient Koneswaram temple referred to in its historic Tamil name Thirukonamalai which means "Lord of the Sacred Hill". About 11km from west of Trinco are the Kinniyai Hot-springs, extremely pure to Hindus who worship them to be a creation of God “Vishnu”. There are the seven hot springs and the temperature of each spring being slightly different.

Trincomalee beach is most picturesque and scenic beaches in Sri Lanka. All water sports are available including fishing, whale watching, bathing and swimming.

Trinco’s most famous landmark is fort Frederick, a century and a half of British fortifications can be found here. Also the mouth of Sri Lanka’s longest river Mahaweli Ganaga is located at the Trincomalee.

Nilaveli

If white sandy beaches and crystal clear blue seas spell out your relaxation, then the Nilaveli Beach is the place to be. Nilaveli is located in the east coast of Sri Lanka which is famous for its beautiful and calm. This is a very popular destination amongst sun worshippers. You will find Nilaveli about 275 km away from Colombo. The ideal season to visit here would be from April to October.

Close to Nilavali is red rick Beach – an estuary peach and pinkish colour Boulders.

Pigeon Island

A 10 minute boat-ride off the coast and you may visit Pigeon Island which lies 2km off the beach of Nilaveli, great for diving, snorkeling and sea bathing.

Pasikudah

Close by, has a spanking bay with lucent waters, which opens to the north. An offshore reef shelters a sandy beach and keeps the water, complacent and pure. This place is a windsurfers and water skiers delight.

Kalkudah

Kalkudah bay facing east, boasts of clear, calm reef protected sea ideal for bathing and swimming.

ANURADHAPURA - I

ANURADHAPURA

This magnificent city of Anuradhapura is Sri Lanka’s most sacred town and has some of the most remarkable ruins in the world. This city served as a great monastic centre. It continued residence and royal capital for over 100 successive Sinhalese Kings for around 1500 years from the 4th century BC to the 8th century AD, after which it was abandoned and the capital crossed over to Polonnaruwa.

Anuradhapura has eight main places of veneration, known as “Atamasthana”. These eight places include Jaya Sri Maha Bodhi, Thuparamaya , Ruwanwelisaya , Lovamahapaya, Abayagiri Dagoba, Jetavanaramaya, Mirisaveti Stupa and Lankarama.

1.Jaya Sri Maha Bodhi

The Sri Maha Bodhi, an ancient historical sacred tree in the universe, is a cutting from the very Bodhi tree in Buddha Gaya in India beneath which the Lord Buddha attained enlightenment. This is one of Sri Lanka’s greatest religious images and symbolizes the grandeur of the Lord Buddha. In around 250 BC this adorable tree was brought to Sri Lanka by the daughter (Theri Sangamitta) of the great Emperor Asoka of India and sister of Arahat Mahinda, the monk who introduced Buddhism to Sri Lanka in the Poson Poya Day. All over the centuries the Sri Maha Bodhi has been represented by Buddhists in Sri Lanka and throughout the world. Today it is looked upon as an imperial treasure.

The following places are venerated monuments known as dagobas or stupas. Mostly shaped like a tea cup turned upside down, the significance of theses dagobas lies in the fact that one or more holy relics of the Buddha are enshrined within the walls.

2.Thuparamaya

This dagoba is regarded to be the first in Sri Lanka which was built in the shape of a heap of paddy. King Devanam Piya Tissa was built the Thuparama dagoba to enshrine the Right Collar Bone of Lord Buddha. The Thuparamaya as it stands today is after several renovations, having once been completely ruined and its present ‘bell” shape.

3.Ruwanweliseya

Known as an “eminent Stupa” Ruwanweliseya is undoubtedly just that. A perfect pinnacle standing over 300 feet tall with a diameter of 370 feet, the massive Ruwanweliseya is possibly the most sacred dagoba in the entire island, as it is confided to house the largest number of relics of the Buddha. Construction of this great dagoba was thought to have started during the reign of King Dutugemunu in the 2nd century BC. This dagoba considered an exclusive type of architectural creation of ancient Sri Lanka.

As with most historical memorials in Sri Lanka, Ruwanweliseya has a deep relationship with Buddhism. This most beautiful white dome shape of the dagoba is thought to be the perfect pearl shape, representing the Buddhist philosophy on life, the bead of life which will burst in no time like the fragility of our lives.

4.Lovamahapaya (Brazen Palace)

Also known as the Brazen Palace, this historical 9 tiers building was built in 150 BC as the monk’s dwelling place for the monks of the Mahviharaya Buddhist University. Situated between the Sri Maha Bodhi and Ruwanweliseya, is the Lovamahapaya. At any given time, the Lovamahapaya was planned to have residence 3000 monks! The bronze tiles that were used to cover the roof, gave this building the name, the Brazen Palace. It was thought to have taken 6 years to complete this exclusive building. What we see today represents the Brazen Palace in remains.

 5.Abhayagiri Dagoba

The Abhayagiri Dagoba was built by the King Valagam Bahu around 88 BC with an original height of over a hundred meters is one of the tallest souvenirs of its spirit in the world. This dagoba was more than just part of a compound of monastic buildings. Abhayagiri dagoba gained popularity as a camaraderie for Buddhist monks, attracting scholars throughout the world across all nuances of Buddhism and as such its influence can be traced to other parts of the world.

Abhayagiri was selected to house the relic for public veneration.

6.Jetavanaramaya

The Jetavanaramaya is a dagoba located in the remains of the Jetavana hermitage in Anuradhapura. At a height of over 120m, Jetavana Dagoba is the largest dagoba in Sri Lanka and among the tallest monuments in the world. A part of a sash or belt tied by the Lord Buddha is believed to be enshrined here.

The Jetavanarama dagoba was built by King Mahsen in the 3rd century AD. In this Dagoba, 3 statues elaborate the worship house for Lord Buddha. The worship house also has statues of king Mahasen.

7.Mirisaveti Stupa

This Stupa was built in the 2nd century by King Dutugemunu as a penalty for make a meal of the first product of a chilli plant accidentally himself. In that period, there was a vogue that the first plant of a tree was offered to the monks. By mistake, King Dutugemunu failed to carry out this tradition. Then he constructed this stupa and donated it to the monks.

The stupa that stands now is the result of the restoration work done by the cultural Triangle Fund.

8.Lankaramaya

This is a stupa that was built in the 1st century BC and an important place of worship for Buddhists constructed by King Walagamba .This is the smallest dagba through the 'Atamastana' of Anuradhapura. This stupa was donated to the women monks as a mark of respect for King Walagamba’s wife, Queen Soma Devi.She was the one who helped the king to evasion from the clutches of enemies, but in process, got captured herself.