Typical ingredients include spices, coconut, and the well-known Sri Lankan palm sugar (kithul treacle). Coconut is used in various for - from grated coconut to coconut milk, coconut oil, fresh sap (kithul sap), or even pol kallu (fermented sap, known as toddy).
Fresh local fish is a staple of Sri Lankan street food, especially for curries (FISH CURRY WITH COCONUT MILK). Common varieties include tuna, mackerel (balaya), sardines, and seer fish (thora). Tamarind (puli) is added to introduce a touch of sourness. These ingredients combine to create the sweet, sour, spicy, and creamy flavors that define Sri Lankan street food.
In smaller towns, street food is available along village roads, in local
markets, busy streets, and near fish markets. These Sri Lankan stalls are usually active
from early morning, around 5 am, and operate until about 5 pm, as villages
quiet down and locals return home.
In cities,
street food stalls may remain open until around 9 pm. Whether in smaller
towns or cities, these stalls cater to locals, though travelers are
also visitors.
Must-try street
foods include Sri Lankan Appom, Sri Lankan Fish Curry, Sri Lankan Coconut
Sambol (Pol Sambol), Fried Cashew Nuts, and the iconic street Sri
Lankan Tea.
What is Sri Lankan Appom
When in Sri Lanka, tasting appom is a must. It is a popular street food or snack suitable for any time of the day. Appom has a soft, spongy center and lacy, crispy edges. Cooked fresh on a flat, round griddle at street stalls, appom is at its best when hot. Pre-made appom should be avoided, as the edges lose their crispiness and the appearance is less appealing.
Ingredients for
Sri Lankan Appom
The main ingredients for Sri Lankan Appom are rice flour, coconut milk, yeast,
and salt, mixed together to form a batter. In classic recipes, yeast is not
included. Instead, a small amount of toddy from Sri Lankan coconut trees is
stirred into the batter, and sugar is usually not added.
Sweet Appom
For sweet appom, sugar can be one of the ingredients in the batter, though most of the sweetness
comes from a sprinkle of jaggery (palm sugar or kithul treacle) with grated
coconut. Coconut milk appom, on the other hand, has a scoop of coconut milk
added during cooking, giving it a creamy, slightly gooey center.
Banana appom
may also be available, with slices of banana added, with or without jaggery,
grated coconut, or coconut milk. For extra toppings, street vendors usually
accommodate requests.
Savory Appom
For first-timers, appom served with savory side dishes may seem unusual, but
that is common in Sri Lanka. Egg appom, known as egg hoppers or biththara appa,
is a traditional variant. The egg is cracked into the center while cooking,
resulting in a crispy-edged pancake with a soft, runny yolk in the middle. A
sprinkle of crushed black pepper completes the dish, making it a popular
breakfast or anytime meal, and for those who do not prefer sweet appom.
Nothing fancy about the street version of Sri Lankan Fish Coconut Sambol (Pol Sambol). It is pure and authentic, made the traditional way by pounding. Simplicity is what coconut sambol is about, using just a few kitchen staples - fresh grated coconut, dried red chillies, lime juice, and salt.
There are also
versions made with additional ingredients like garlic and Maldive fish flakes
(“Māldīv māli” or Umba), sun-dried and smoked tuna flakes commonly used in Sri
Lankan cooking. This fish coconut sambol usually costs more, and for
vegetarians, it is best to ask if fish has been added. Coconut sambol may be
made with fresh chillies or a combination of fresh and dried chillies.
Pol sambol has
regional variations across Sri Lanka, with some areas adding curry leaves or
pandan leaves for extra aroma. Texture is important. Coconut should be coarse,
not finely ground, to keep it authentic. Traditionally, dried red chillies are
roasted before grinding to enhance their aroma and deepen the flavor.
Coconut sambol
is commonly paired with appom, but it can also be eaten as a side with rice or
practically anything you like. Be mindful, though as pol sambol can surprise you
with its spiciness.
What is there not to love about Sri Lankan Fish Curry? Fresh fish, coconut milk, spices, tamarind, and local herbs come together to create a spicy, creamy curry. Fish cooked to the right texture with the fragrant aroma of curry leaves, Sri Lankan fish curry is simply irresistible, until be drunk as a spicy soup on its own.
The
village-style fish curry takes it a step further. Cooked traditionally, served in a small claypot or in a traditional Sri Lankan serving bowl.
Street-style fish curry is usually available in only one version, which means
there are no alternatives, yet it is widely regarded as the best fish curry. It
goes well with a rice meal and is commonly paired with string hoppers (puttu
mayam).
Street-style Sri Lankan fish curry also gets some of its unique taste from open-fire cooking over local woods like coconut husks or jackfruit, which adds a subtle smoky aroma. Some vendors roast or temper the spices separately before adding them, enhancing the fragrance and depth without affecting the texture of the fish.
Occasionally, coastal herbs or dried leaves are added, giving each stall’s
curry a distinct taste that sets it apart, while
still retained as homemade Sri Lankan fish curry.
Street vendors selling roasted cashew nuts are a common sight in Sri Lanka. The country is not a major producer of cashews, but they are a popular snack for locals and travellers don't mind trying as well. Lightly salted or spiced, they are packed in small plastic bags. Some vendors even offer honey-flavored or spicy cashew nuts, adding a unique twist to the classic snack.
They come without fancy packaging or branding. For travellers, roasted cashew nuts can be ideal as a snack while walking or heading to sightseeing spots in Sri Lanka. A bottle of water alongside is recommended, as roasted cashews can make you thirsty.
Part of the experience in Sri Lanka is its tea culture, especially on the streets for tea lovers. Even for those less fond of tea, it is considered a must-try drink when in Sri Lanka. Standing by the street tea stalls or seated among the locals on wooden benches, sipping Sri Lankan tea.
Piping hot tea
is usually served in a glass, though vendors don't mind accommodating requests for tea in a cup. For those who
prefer a chilled option, iced tea is also available, with ice added, making it
ideal for hot weather. Whether plain and sugarless, with sugar, or with milk
and sugar, a cup of tea is one of the relaxing activities in Sri
Lanka.
Some vendors
also sell local sweet or savory snacks to accompany the tea. Portable tea
vendors are common as well. Bicycle tea vendors, mainly in villages, park along
the streets to sell street tea across Sri Lanka.
