Ready to Eat Products from Sri Lanka
Sri Lankan foods are widely known for their unrivalled taste. This is further backed up by the quality of the ingredients used to cook these dishes and the traditional cooking techniques that have been passed down from generation to generation. Sri Lankans simply have their way of cooking things. Let's dig a little bit into the origin of Sri Lankan food culture.
According to certain evidence, the cultivation of cereal was present in Sri Lanka during the age of Aryans. Since then, the staple food of the locals has been rice. By the time of King Pandukabhaya’s period, a nationwide irrigation system was established to support the cultivation of rice and promote self-sufficiency.
Moving on to the present day, many cultures, traditions and trends have inspired food. The busy lifestyle of the fast-moving world has resulted in the food industry to focus on presenting quick options to the market. Ready to eat food is one of those options present in the world food market. These are food items that do not have to be cooked before being served. They can be consumed straight out of the package.
Sri Lankan Pickle
In the western market, pickles are usually preserved cucumbers. They are stored in jars and made available at stores for purchase. Have you tried Sri Lankan pickles? It’s not just cucumbers in a jar. The Sinhala term for pickles is “Achcharu”. It is usually a mixture of carrots, onion, beans, green chilli, and capsicum.
Achcharu is seasoned with a fine mixture of spice. It sometimes contains sugar. Vinegar plays an important role in this mixture. Once the vinegar blends in with mustard and garlic, they work on the exceptional taste together. Once added to a meal, Achcharu not only enhances its tastes, it becomes an essential part of it. Trying this pickle with biriyani will surely make you a fan.
Eating pickles improves digestion. When fermented, friendly bacteria such as lactobacilli multiply rapidly when pickle is consumed, promoting digestion. Pickles are also known for their anti-cancerous properties. According to research, fermented food helios to break down sodium nitrate, which is a cancer-causing preservative. Vinegar present in pickles helps to prevent blood sugar spikes.
It also contains probiotics that boost immunity, protecting the body from common colds and infections. Another pragmatic effect of the probiotics present in pickles is their support towards glowing skin.
Wambatu Moju or Eggplant Pickle
Wambatu Moju is a famous Sri Lankan pickle made using eggplant. Traditionally, it is cooked over a naked flame in a clay pot. It is a great addition to curries and various other dishes. It can also be consumed only with rice or bread. Locals have various ways to cook this unique pickle. Sometimes it can be eye wateringly sour.
It can also be almost caramelised. Wambatu Moju is also known by various names such as brinjal, aubergine, and melongene. These names also stand for “Eggplant”. Good cooking skills can help Wambatu Moju to find its true taste. Once prepared, it can stay up for weeks in an airtight container.
The main ingredient of Moju is eggplant. Eggplants are high in antioxidants. Therefore, consuming Wambatu Moju can help to fight the free radicals present inside the body. Its antioxidant content can also reduce any risks of heart disease. The vegetable is also high in fibre. As a result, it also helps to keep blood sugar under control. Since it is also low in calories, it can aid in weight loss. Source Pickle from Sri Lanka >
Ready to Eat Coconut Sambol
Sambol is a traditional Sri Lankan dish. While there are various types of Sambol, “Pol sambol” or coconut sambol is the most common type you will come across on a Sri Lankan dinner table. It is made from coconut and mostly eaten along with rice and other local dishes such as string hoppers and hoppers. It is a gluten-free, vegetarian food. It contains freshly grated coconut, onion, chillies, and Maldivian fish. The combination of pol sambol with warm rice simply cannot be touched. While It is a common household food in Sri Lanka it also available as a packeted ready to eat product in global and local market.
Ready to Eat Onion Sambol
Locally known as seeni sambol or fried onion sambol is a caramalised onion chutney, that has long been a part of traditional cuisine. With a sweet, spicy and tangy taste and an oily texture, one of the key ingredients in this recipe is dried fish from the Maldives, which adds a distinct salty flavor and crispines.
Available in bottled or packeted versions Seeni Sambol is another Sri Lankan favourite that has conquered global markets and are mostly enjoyed with hoppers, string hoppers, milk rice or bread.
Lunumiris or Chillie Sambol
Lunu miris is a spicy paste like sambol that is made from red onion, chili powder, crushed red pepper, smoked and dried Maldives fish, and lime juice. It is most commonly served as a paste or topping for many traditional Sri Lankan dishes like milk rice, coconut roti, and hoppers.
Available in bottles and ready to mix packets, Its bold and hot flavors pair well with a meat marinade, is a topping for grilled fish or roasted veggies, can be used as a mix-in for soups and stews, and as an appetizer with a side of flatbread or raw vegetables. .Source Ethnic Sambol from Sri Lanka >
Dried fruit is a fruit that has all its water content removed. Sun drying is one of the most commonly practised methods of drying fruits. Sun-dried fruit can be preserved much longer than normal fruits. The process succeeds in taking enough moisture out of fruits to prevent them from getting spoiled.
These fruits are known to have large amounts of vitamins, fibres, and minerals. Raisins, which is another term for dried grapes, is a common sun-dried fruit that is available in the market. It is consumed straight like most dried fruits and is also used to make various desserts and dishes.
This is followed by dates, which is the dried fruit of the date palm tree. Just like raisins, dates are also consumed without any further processing. Goraka is a dried fruit that plays a major role in day-to-day Sri Lankan cooking. It is known for its distinct, pleasing, sour taste. It also tenderizes the meat.
Sun-dried fruit is known to be highly nutritious. These fruits contain 3.5 times more fibre, vitamins, and minerals than normal fruits. For example, raisins are packed with fibre, potassium, and various other health-promoting plant compounds. As a result, consuming raisins can help to lower blood pressure, improve blood sugar control, and decrease inflammatory markers.
Just like raisins, dates are also known to be a good source of fibre. It also contains high amounts of potassium, iron, and plant compounds. Since it is also rich in antioxidants, it helps to reduce oxidative damage. However, it is important to avoid any sun-dried fruit that contains artificial sugars, since it can have harmful effects on your health. Source Dried and Processed Food from Sri Lanka >