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Malay achcharu, also known as Sri Lankan Malay pickle or simply as achcharu is a dish that originated from the local Malay community and is now widely popular among all ethnic groups in the country. [ 9 ] [ 10 ] It is a selection of vegetables in a pickled sauce and blends sweet, sour and spicy flavours.
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The most popular dessert among Sri Lankan Muslims during Ramadan. Commonly served at weddings, parties and other special ceremonies. Buffalo curd: Buffalo milk, starter culture Popular in southern Sri Lanka for weddings, alms, and as a household dessert. Semolina and jaggery pudding Semolina, jaggery, milk, spices cinnamon, nutmeg, vanilla
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Sri Lankan meat dishes (2 C) Sri Lankan seafood dishes (1 C, 2 P) R. Sri Lankan rice dishes (11 P) V. Sri Lankan vegetable dishes (3 P) This page was last edited on ...
Kiribath is an essential dish in Sri Lankan cuisine. It is very commonly served for breakfast on the first day of each month and also has the added significance of being eaten for any auspicious moment throughout one's lifetime which are marking times of transition. [2] [3] It is one of the more renowned traditional dishes in Sri Lanka. [4]
The dish typically uses either blue swimmer or mud crabs, broken into smaller portions and simmered in a claypot with coconut milk, curry leaves, seasonings and the seed pods of the drumstick tree. [ 3 ] [ 4 ] [ 5 ]
Kiri hodi (Sinhala: කිරි හොදි), which literally translates to milk curry, is a popular and traditional Sri Lankan fragrant coconut milk gravy. [1] Made using a few basic ingredients, this dish is traditionally served hot alongside pol sambola (a coconut relish) or idiyappam (rice noodles). [2]