Thala Karali is a popular Sri Lankan sweetmeat made from sesame seeds and jaggery, and widely consumed during the April Avurudu festive season.
Thala Karali is the perfect guilt-free sweet to indulge in, with sesame seeds being a rich source of nutrients like calcium and Vitamin B1 and many nutritionists recommending substituting sugar with jaggery, due to its low calories and having a slower rate of absorption to sugar.
Kokis is a deep-fried crispy avurudu snack that is laid out during the Sinhala and Tamil New Year.
Made with a combination of rice flour and mung dahl and sweetened with kithul treacle.
The diamond-shaped mung kavum is coated in a rice flour mixture and fried to a crispy texture.
Ambul Thiyal is a popular tuna dish, which is seasoned with goraka paste and is a unique way of seasoning and cooking fish in the South of Sri Lanka.
Originating in Indonesia, Dodol is a sweet toffee-like sugar palm-based confectionery, commonly found in Southeast Asia and the Indian subcontinent.
Dodol is made from coconut milk, jaggery/ treacle, and rice flour; is a thick and sticky confection.
Milk toffee is a popular Sri Lankan confection that is made by caramelising sweetened condensed milk and is a well-liked sweet consumed during the April Avurudu festive season.
Bibikkan is a rich moist cake, made from coconut, diced dates and melon preserve and chopped cashews, and an abundance of treacle.
A Sri Lankan potato curry cooked in creamy coconut milk, with the addition of Ralahami Turmeric, giving the potato curry a beautiful yellow colour.
Ralahami’s recipe of a Sri Lankan Pork Curry is marinated using the Ralahami Roasted Curry Powder, Black pepper and Goraka paste.
Serving the Pork Curry a day after cooking it, brings out all the spices used and makes the pork curry that much more delicious.
A Sri Lankan Pork Curry, is best served with yellow rice, moju and a potato curry.
Wambatu Moju (Sri Lankan Eggplant Pickle) is initially fried and then pickled with onion, green chilli, and spices.
A a popular side dish commonly served with Yellow Rice, Black Pory Curry and a Potato Curry.
