cookingwithsanda
Member
Sinhalese cuisine is primarily influenced by the flavors and ingredients native to Sri Lanka. It features a variety of spices such as cinnamon, cardamom, cloves, chilli and curry leaves. Rice and coconut are staple ingredients in Sinhalese cuisine, and dishes like rice and curry, milk rice with katta sambol (Lunu Miris), roti, hoppers, and string hoppers are popular. Tamil cuisine, on the other hand, is influenced by the culinary traditions of South India. It is known for its spiciness and the use of ingredients such as tamarind, chili, and various spices. Rice is a staple in Tamil cuisine as well, and dishes like dosas, Parata, idlis , and sambar (a lentil and vegetable stew) are commonly enjoyed.Thanks- can you enlighten us about how they differ? Lunu miris is a Sinhalese word, so I'm guessing it's a Sinhalese condiment.
