Though the island is small in size, Sri Lankan Recipes are pleased to introduce an astounding Sri Lankan Recipes in a wide selection of food as well as the methods of cooking. Sri Lankan recipes acquires an abundant heritage of native Sri Lankan Recipes as well as regional cooking is highly special and diverse.

Like in most countries, the common dishes are prepared in villages; to acquire specific Sri Lankan Recipes will be very difficult. They don't create recipes with the aid of a cookbook. Everything is by working through taste and adjustment of seasonings. This is how Sinhalese women prepare their dishes, and there are no women who cook similarly. Every women uses a different ingredient to prepare a Sri Lankan Recipes, therefore how they interpret a dish is entirely special. When Sinhalese women told you of a specific measurement of a seasoning or any ingredient, she will demonstrate it to you with her hand gestures. When you want to prepare a Sri Lankan Recipes, you better take a look on how the women in the country cook their meal and you must make a trial and error method of cooking the food. Once you achieve a perfect meal you should write it down so you can remember how it is created.

Indian Tamarind Rice Recipe

 Popular rice recipe of the south India. Tamarind or imli as it known otherwise makes this dish tangy.

 Ingredients : 

2 cups basmathi rice
1/2 cup tamarind juice
salt to taste
1/2 tsp turmeric powder
1/2 tsp jaggery powder
1 tsp fenugreek
a pinch of asafoetida
1 tsp mustard
1 tsp channa dhal
6 red chilly
100 gms sesame oil(as needed)
a bunch of curry leaves
1 tsp peanuts

Method :
Pressure Cook the rice and spread on a plate. keep aside.

Heat the non-stick skillet add fenugreek and asafoetida dry fry (without oil) for a minute.

Grind this into a fine powder. Set aside.

To the tamarind juice add salt, turmeric powder, jaggery, ground powder of fenugreek and asafoetida.

Fry mustard, red chillies, channa dhal, peanuts and curry leaves in sesame oil.

Pour into the tamarind juice mixture.

Boil tamarind juice till it reaches thick gravy form and until oil comes out with good flavour.

Add cooked tamarind gravy to the rice.

Pour in 1 tsp. of oil, if needed. Mix well and serve.
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