10 ingredients of Sri Lankan cuisine that (maybe) you don't know about
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I have been living in Sri Lanka since 2021 when, with Stefano, I dropped everything to leave in search of my island. Today, finally, I can say that I have found it. I live in Ahangama, a small village on the South Coast of Sri Lanka, with monkeys in the garden and peacocks flying over the rooftops. That's right: peacocks really do fly high--to the top of the very tall palm trees, where they go to spend the night. Did you not know that? Neither did I, and I hope this is just the first of the interesting things you'll find as you browse these pages.
If you love exploring new cultures through food, Sri Lankan cuisine is a fascinating world to discover. Rich in spices, intense flavors, and ingredients that vary from region to region, Sri Lankan gastronomy offers a unique mix of tradition, influences, and creativity. In this article I want to tell you about 10 typical ingredients that you may not know about, but which are essential in the preparation of many Sri Lankan dishes.
Curry Leaves (Karapincha)
What are
Curry leaves, called karapincha in Sinhalese, are aromatic leaves central to most Sri Lankan curries and soups. They have an intense, slightly citrus scent and are often sautéed at the beginning of cooking to release their aroma.
How to use
Base for curries and dahl: sauté them with onion, spices and mustard seeds.
Stir-fry: also excellent for flavoring kottu roti and rice dishes.
2. Pandan Leaves (Ramp)
What are
Pandan leaves, rampa in Sri Lankan, are used in many Southeast Asian countries. In the context of local cuisine, they serve to impart a sweet, enveloping aroma to curries, broths, and rice.
How to use
Cooking rice: add one or two whole leaves while boiling for an unmistakable fragrance.
Broths and soups: whole leaves are removed at the end of cooking.
3. Goraka (Gamboogia)
What is
Goraka is a variety of tamarind, with a sour, fruity flavor, used to lend a sour note to fish and meat curries. It comes in the form of small dried slices.
How to use
Fish curry: replaces lemon or vinegar, imparting a sweet and sour flavor.
Marinings: soften it in warm water before adding it to sauces.
4. Jackfruit (Polos)
What is
Jackfruit, locally polos when still unripe, is a huge, prickly fruit. The unripe flesh has a meat-like texture, making it popular among vegetarians.
How to use
Polos curry: one of the iconic dishes, with spices and coconut milk.
Polos bun: try Casa Tikiri, a sandwich stuffed with unripe jackfruit curry, perfect for a quick lunch.
5. Gotu Kola (Centella Asiatica)
What is
Gotu kola is a green leafy plant used to prepare gotu kola sambol, a fresh and tasty salad. It is finely chopped and seasoned with coconut, chili and lime juice.
How to use
Sambol salad: excellent as a light side dish to meat or fish curries.
Health properties: rich in antioxidants and vitamins.
6. Maldives Fish (Umbalakada)
What is
Maldivian Fish, called Umbalakada, is a dried and smoked tuna fish, similar to Japanese katsuobushi. It is often grated or chopped and added to sauces and condiments such as pol sambol.
How to use
Pol sambol: adds savoriness and a smoky touch.
Curries and stews: just a small amount is enough for an intense umami taste.
7. Jaggery (Hakuru)
What is
Jaggery is an unrefined sugar made from sugarcane or kithul, with a caramelized flavor and solid texture.
How to use
Sweetener in desserts: for example in watalappam (coconut pudding).
Beverages: in teas or infusions, it gives a more natural taste than white sugar.
8. Kithul Treacle (Palmyra Syrup).
What is
A sweet syrup made from the sap of a local palm tree, Kithul, often used as an alternative to white sugar. It has a caramelized and slightly smoky taste.
How to use
After dinner: poured over buffalo yogurt (mee kiri) or ice cream.
Cookies and cakes: perfect for icing and topping.
9. Black Mustard Seeds (Aba)
What is
Black mustard seeds, very common in Sri Lankan cuisine. When sautéed, they release a pungent, distinctive aroma.
How to use
Basic curry: sauté them in a little oil with onion, chili and curry leaves.
Bread and roti: you can add them to the dough for a crunchy, savory note.10. Mukunuwenna
10. Mukunuwenna (Joyweed Textile)
What is
Mukunuwenna is a green leafy plant widely used in traditional Sri Lankan cuisine. It has a mild flavor and remarkable nutritional properties.
How to use
Mallung: finely chopped, stir-fried with onion, chili and grated coconut.
Light soups: added at the end of cooking to maintain crispness and nutritional properties.
Where to taste these ingredients on the Casa Tikiri Menu
At Casa Tikiri, we love to bring authentic Sri Lankan flavors to the table, enhancing fresh, local ingredients. Here are some dishes from our menu where you can discover the unique flavors of typical Sri Lankan ingredients:
Polos Bun
Baby Jackfruit Curry (Polos)
Try our soft sandwich stuffed with jackfruit curry, fresh tomato, crispy red cabbage and homemade mayonnaise. A perfect way to discover the spicy flavor and amazing texture of Polos.Spicy Pulled Chicken with Gotu Kola Salad
Gotu Kola Salad
Spicy chicken served on crusty bread is accompanied by a fresh salad of Gotu Kola, a local herb rich in beneficial properties, topped with lime and flaked coconut.Dosa Omelette
Gotu Kola Sambol
A delicious omelette served with Gotu Kola Sambol, mango chutney and a creamy coconut sauce. A dish that combines tradition and creativity.Rice & Curry
Curry Leaves and Rampe
A classic of Sri Lankan cuisine. Choose from chicken, shrimp or egg, accompanied by five seasonal curries served on banana leaf.Curd & Kithul
KithulTreacle
A traditional dessert with creamy buffalo yogurt and sweet Kithul syrup, with an intense caramelized taste.
Each dish at Casa Tikiri tells a story of authentic flavors and local ingredients. We are waiting for you to enjoy a culinary experience that will immerse you in the true essence of Sri Lanka.
Casa Tikiri 's restaurant is also open to guests not staying at Casa Tikiri for dinner only, daily from 6-10 pm. Please remember. that being an Adults Only property we maintain the same policy for the restaurant as well.
Find out more about our restaurant.
Tips for cooking these ingredients at home
Where to find them: Many ethnic or Asian stores (including online) offer curry leaves, pandan leaves, canned jackfruit, and other typical Sri Lankan products.
Substitutions: If you cannot find goraka, you can use traditional tamarind, although the flavor will not be identical. For black mustard seeds, yellow ones are fine in emergency, but the aroma will be milder.
FAQ (Frequently Asked Questions)
1. Is Sri Lankan cuisine always spicy?
Not necessarily. Many dishes have spices and chili peppers, but you can adjust the spiciness level to suit your taste.
2. Can I substitute jackfruit with another ingredient?
Some recipes use pumpkin or sweet potato, but the unique texture of unripe jackfruit is difficult to replicate.
3. Can olive oil be used instead of coconut oil?
Yes, but coconut oil is typical and gives a more authentic and slightly sweet flavor to dishes.
Sri Lankan cuisine is an ode to variety: each ingredient tells a story of territory, tradition, and creativity. From curry leaves to mukunuwenna, experimenting with these products will not only enrich your dishes with new nuances, but will allow you to immerse yourself in a fascinating culinary journey.
Which of these ingredients has impressed you the most? Tell us in the comments and share your recipes or discoveries. And if you need an authentic taste, Casa Tikiri is waiting for you to experience the beauty and flavors of Sri Lanka in person. Enjoy!
