Description
A traditional Sri Lankan lunch is a vibrant, flavorful, and well-balanced meal featuring steamed rice, an aromatic curry, spiced vegetable sides, and fiery sambols. This meal embodies the perfect blend of coconut-infused richness, bold spices, and fresh tropical ingredients. Whether you’re new to Sri Lankan cuisine or looking to perfect your cooking skills, this authentic rice and curry spread will transport you straight to the heart of Sri Lanka.
Ingredients
Scale
For the Rice:
- 2 cups Samba rice (or Basmati)
- 5 cups water
- 1 sprig curry leaves
- 1 small piece pandan leaf (optional)
- ½ tsp salt
For the Sri Lankan Chicken Curry (Kukul Mas Curry):
- 500g chicken, cut into pieces
- 1 large onion, sliced
- 3 cloves garlic, minced
- 1-inch piece ginger, grated
- 2 sprigs curry leaves
- 1 small piece pandan leaf (optional)
- 1 tbsp coconut oil
- 1 tsp mustard seeds
- 2 tsp Sri Lankan roasted curry powder
- 1 tsp turmeric powder
- 1 tsp chili powder (adjust to taste)
- ½ tsp black pepper powder
- 1 cup thick coconut milk
- 1 cup thin coconut milk or water
- 1 tsp salt, or to taste
- 1 tsp lime juice (optional)
For the Dhal Curry (Parippu Curry):
- 1 cup red lentils (masoor dhal)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tsp turmeric powder
- ½ tsp mustard seeds
- 2 sprigs curry leaves
- 1 small piece pandan leaf (optional)
- ½ cup thick coconut milk
- 1½ cups water
- ½ tsp salt, or to taste
For the Brinjal Moju (Eggplant Pickle):
- 2 large eggplants, sliced into thin strips
- 1 tbsp vinegar
- 1 tsp sugar
- 1 tsp mustard seeds
- ½ tsp chili flakes
- ½ tsp salt
- 2 tbsp coconut oil (for frying)
For the Pol Sambol (Coconut Sambol):
- 1 cup grated coconut (fresh or frozen)
- 1 small red onion, finely chopped
- 1 tsp chili flakes (adjust to taste)
- ½ tsp salt
- 1 tsp lime juice
- 1 tsp Maldive fish flakes (optional)
Instructions
Step 1: Cook the Rice
- Rinse the rice thoroughly and soak for 20-30 minutes.
- In a pot, bring 5 cups of water to a boil. Add the rice, curry leaves, pandan leaf, and salt.
- Reduce the heat to low, cover, and cook until the water is absorbed and rice is tender.
- Fluff with a fork and keep warm.
Step 2: Prepare the Chicken Curry
- Heat coconut oil in a pot and add mustard seeds. When they start popping, add onions, garlic, ginger, curry leaves, and pandan leaf.
- Sauté until onions turn golden brown.
- Add the chicken, followed by roasted curry powder, turmeric, chili powder, and black pepper.
- Stir well and cook for 5 minutes until the chicken is browned.
- Pour in thin coconut milk (or water) and simmer for 20 minutes.
- Add thick coconut milk and simmer for another 10 minutes until the curry thickens.
- Adjust salt and finish with a squeeze of lime juice.
Step 3: Cook the Dhal Curry
- Rinse the red lentils and drain.
- In a pot, combine lentils, water, onions, garlic, turmeric, curry leaves, and pandan leaf.
- Bring to a boil, then reduce heat and simmer for 15-20 minutes until soft.
- In a separate pan, heat oil and temper mustard seeds.
- Pour over the dhal, add thick coconut milk, and simmer for 5 more minutes.
Step 4: Make the Eggplant Moju
- Deep-fry the eggplant slices until golden brown and crispy. Drain on paper towels.
- Heat oil in a pan and add mustard seeds, followed by vinegar, sugar, chili flakes, and salt.
- Toss in the fried eggplant and mix well.
Step 5: Prepare the Pol Sambol
- In a bowl, mix grated coconut, red onion, chili flakes, salt, lime juice, and Maldive fish (if using).
- Using your fingers or a spoon, mix and slightly crush the ingredients to release flavors.
Step 6: Assemble and Serve
- Place a generous scoop of rice in the center of a plate.
- Ladle chicken curry over one side.
- Spoon dhal curry on the other side.
- Add a portion of brinjal moju and a scoop of pol sambol.
- Serve with papadam and a fresh cucumber salad for a full meal.
Notes
- For a vegetarian version, replace chicken with jackfruit or soy protein.
- Adjust spice levels by adding or reducing chili powder and flakes.
- Leftover curries taste better the next day as the flavors develop overnight.
- Best served fresh but can be stored in airtight containers in the refrigerator for up to 3 days.
Enjoy this delicious Sri Lankan rice and curry meal, a true explosion of flavors and culture on a plate! 🍛🔥
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Lunch
- Cuisine: Sri Lankan
Nutrition
- Serving Size: 4 servings
- Calories: ~550 kcal
- Fat: ~25g
- Carbohydrates: ~60g
- Fiber: ~10g
- Protein: ~30g