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Fig. 2 | Journal of Ethnic Foods

Fig. 2

From: Indigenous and traditional foods of Sri Lanka

Fig. 2

Starchy staples of traditional Sri Lankan food items and meals are based on cereals, pulses and/or tubers. Some of the preparations do not show locality dependence but alternative cereals to rice is used according to abundance of the growing areas. A meal is comprised of a main food item and accompaniments which are usually paired with the food product. Accompaniments could be hot-savory and/or sweet. Fresh coconut kernel is used in a variety of ways mixed with cereal flour or in preparation of the accompaniments. a Milk rice with accompanying Lunumiris, b Milk rice with mung bean accompanied with Lunumiris, c Diyabath preparation, d Thalapa made of finger millet flour, e Roti made of rice and finger millet flour with Lunumiris, f String hoppers or Indiáppa with Sambōla, g Laveriya- sweetened string hoppers, h Plain Hoppers or Āppa, i Pittu made of red rice flour, j Boiled chickpea with fresh scraped coconut, k Boiled mung bean with Lunumiris, l Boiled cassava roots with fresh scraped coconut and Lunumiris

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