Sri Lanka New Year Food

Sinhala Tamil new year with Sri Lankan food

Sri Lanka new year food, As Sri Lankans, we are used to celebrating the Sinhala and Tamil New Year. According to the zodiac cycle, Pisces is that the last phase. Aries is the first constellation. The New Year marks the start of the Sun’s migration from Pisces to the constellation Aries.

Every year, on the 13th or 14th of April, the New Year’s Day Solar Transition is going to be the highlight of the month of Buck. This month is spent relaxing, it’s a blessed time when the environment is filled with blossoms. this is often the time when Sri Lanka is the source of intense solar heat.

New Year’s foods are often called a logo of freshness.food is New Year’s Day bless symbol. A delicious invitation to a staple food.

There is an in-depth relationship between food culture and housewives in Sri Lanka. Sinhala Tamil New Year housewife gets a really special place at home. Similarly, our sort of sweets may be a pleasing taste, enhancing our appetite. In other words, these sweets are like offerings to the sun god.

New Year’s foods are made just for the time of year. food is additionally a sort of diet. It contains many things like flour, oil and salt.

The seven curry made for the New Year’s Day milk rice (Kiri bath ). The seven sorts of vegetables required for the Seven curry.vegetable are varied from place to put. Combine four differing types of vegetables, including green leaves, cereals, potatoes, cashew. The Sri Lankan New Year table varies by region. Konda Kavum, Kokis, Azmis, mung Kavums, and more are common in Sri Lanka every place.

At the start of the year, keeping good quality and good management is that the hidden meaning of those practices

Kokis

Supplies

  • 300g of white rice
  • coconut milk cup (2milk)
  • 1 Egg
  • A Bit of salt
  • A Little bit Turmeric powder
  • A Cokis mould

Making method

  1. Soak the rice for about an hour.
  2. Mix the sifted flour with coconut milk. Mix the turmeric, egg and salt.
  3. Heat the oil in a jar for about 30 minutes. Remove from the mold and fry for about 1 1/2 minutes.

Kiri Bath

Kiribath is an indispensable food in Sinhala culture. This dish is called milk rice because it is made from milk (coconut milk )and rice
this dish is the main staple of the Sinhala New Year.
It is customary for the whole country to cook at the same time and at the same time, eat it with salt and chilli or with jaggery or banana.
The Sinhala custom is to set up a New Year’s table full of kavum, kiribaths in every house from poor house to the king’s palace.

How to Make Milk Rice

INGREDIENTS

  • 500g of rice
  • 1 coconut milk
  • Salt only
  • Just need water
  • A few raisins

PREPARATION-

Wash the rice and cook it with rice and water.
When the water is boiling, wipe the lid on the fire.
Squeeze the milk from the coconut palm, mix it with salt, and add it to the water.
Mix the rice and the milk well with a dry bowl.
Cut into pieces and put into a pan

Kavum

Asmi

Ingredients

  • 1 Kg of white rice flour
  • A Few cinnamon leaves(Dawul Kurundu)
  • About half the coconut milk(02 Cups)
  • 1/2 A Bottle of honey (500g of melted sugar)

PREPARATION-

Drain the rice several times Mix coconut milk with salt and make a thick mixture. Put a little water on the cinnamon leaves and squeeze the juice.(Mix the dough into the flour mixture and mix to make sure the mixing is smooth.

Place the Oil frying pan into the stove and take some of the mixtures. Spoon the oil into the pan as there are several circles. Make it like a mesh. Then fold it and tighten the ends. Turn the other way, Then fry. Then hold them for 2-3 days and fry them again. Then add the melted honey or sugar into it(Can be coloured if desired) on to a pattern.

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