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Over the years, I’ve had the pleasure of trying many vegetarian foods in Sri Lanka, from street food stalls to high-end restaurants, each one offering a unique and delicious experience. This island nation is a paradise for vegetarians, offering a multitude of delicious and varied dishes that reflect its rich cultural tapestry and abundant natural resources. Sri Lankan vegetarian cuisine is not only about taste but also about tradition, with recipes passed down through generations and influenced by the island’s history of trade and colonization. The use of fresh, local ingredients, coupled with a unique blend of spices, makes Sri Lankan vegetarian food a delightful and memorable experience.
Each dish tells a story, from the humble yet satisfying dhal curry to the exotic flavors of beetroot curry and spicy fried chickpeas. Street food culture is vibrant, and a stroll through any local market will introduce you to a world of vegetarian delights, from the crispy goodness of wades to the sweet indulgence of coconut pancakes. Here are 20 vegetarian foods in Sri Lanka that you should try when visiting Sri Lanka, each with its own unique flavor and charm.
Kottu Roti
Kottu Roti is a beloved street food in Sri Lanka, often considered the island’s answer to stir-fry. It’s made by chopping up roti bread and mixing it with a variety of vegetables, spices, and sometimes eggs. The ingredients are cooked on a flat griddle, producing a symphony of sizzling sounds that are music to the ears of any food lover. The taste is a delightful mix of savory and spicy, with the roti soaking up the flavors of the vegetables and spices. A plate of vegetarian Kottu Roti typically costs around 300-400 LKR, making it an affordable and satisfying meal. On top of that, it is one of the best cheap halal food for Muslims as well.
Rice With Veg Curry & Milk
Rice and vegetable curry is a staple in Sri Lankan cuisine, showcasing the island’s agricultural abundance. This dish typically includes a mound of rice accompanied by a variety of vegetable curries, such as pumpkin, beans, and jackfruit. Each curry has its own distinct flavor, from the mild sweetness of pumpkin curry to the spicy kick of jackfruit curry. Sometimes, the curries are cooked in coconut milk, adding a creamy texture and a hint of sweetness. A typical meal of rice and veg curry costs around 200-300 LKR and offers a wholesome and nutritious dining experience.
Egg Hoppers
Egg hoppers are a popular breakfast item in Sri Lanka. A hopper is a type of bowl-shaped pancake made from fermented rice flour and coconut milk. An egg is cracked into the center of the hopper while it cooks, creating a unique fusion of crispy edges and a soft, eggy center. The taste is a delightful blend of the slightly tangy hopper and the savory egg. Egg hoppers are usually served with lunu miris, a spicy sambol made from onions, chili, and lime. This hearty breakfast costs about 100-150 LKR per hopper, making it an inexpensive yet delicious way to start the day.
Flour and Coconut Roti
Flour and coconut roti is a beloved Sri Lankan dish often enjoyed for breakfast or dinner. Made by mixing flour, grated coconut, and a pinch of salt, the dough is shaped into small rounds and cooked on a hot griddle. The roti is slightly crispy on the outside while soft and chewy inside, with a subtle sweetness from the coconut. It pairs wonderfully with spicy curries or sambol. The simplicity and flavor of flour and coconut roti make it a staple in many households. A serving of roti costs around 50-100 LKR, offering an affordable and satisfying meal.
Sambol
Sambol is a category of spicy condiments that add a burst of flavor to any Sri Lankan meal. One popular variety is pol sambol, made from freshly grated coconut, red chilies, lime juice, and onions. The result is a fiery, tangy, and slightly sweet mixture that complements rice, roti, and curries. Another favorite is lunu miris, a mix of onions, chilies, and lime, often served with hoppers. The taste of sambol is robust and vibrant, making even the simplest meals exciting. A portion of sambol typically costs around 50-100 LKR.
Pittu
Pittu is a traditional Sri Lankan dish made from rice flour and grated coconut, steamed in cylindrical molds. The texture is crumbly yet moist, and it absorbs the flavors of any curry it is served with. It is often enjoyed with a side of coconut milk and a spicy curry. The taste is mild, with the coconut adding a subtle sweetness. A serving of pittu with curry typically costs around 200-300 LKR, making it a wholesome and satisfying meal.
Wades
Wades, also known as vadai, are savory fritters made from lentils or chickpeas. They are a popular snack in Sri Lanka, often sold by street vendors. The lentil or chickpea mixture is seasoned with spices like cumin, coriander, and green chilies, then shaped into patties and deep-fried until crispy. The taste is a delightful combination of crunchy exterior and soft, flavorful interior. A couple of wades cost around 50-100 LKR, making them an affordable and tasty snack.
Soy Food
Soy-based foods are becoming increasingly popular in Sri Lanka, especially among vegetarians. Soy chunks and tofu are commonly used in curries and stir-fries. Soy chunks are often cooked with a variety of vegetables and spices, creating a dish that is both nutritious and delicious. Tofu, on the other hand, is usually fried or added to salads. The taste of soy food depends largely on how it is prepared, but it generally has a mild flavor that absorbs the spices and seasonings well. A soy-based dish typically costs around 200-300 LKR.
Green Leaves Salads
Green leaves salads are a common sight in Sri Lankan meals, offering a refreshing contrast to the spicy curries. These salads often include a mix of fresh greens like gotu kola, mukunuwenna, and spinach, tossed with grated coconut, onions, and a simple dressing of lime juice and salt. The taste is light and fresh, with the coconut adding a touch of sweetness. A serving of green leaves salad costs around 100-150 LKR, making it a healthy and affordable addition to any meal.
Watalappan
Watalappan is a traditional Sri Lankan dessert made from coconut milk, jaggery, eggs, and spices like cardamom and nutmeg. It is a type of custard that is steamed until set, resulting in a smooth and creamy texture. The taste is rich and sweet, with the jaggery adding a deep caramel flavor. Watalappan is often served at special occasions and celebrations. A portion of watalappan costs around 100-150 LKR, making it a delightful end to any meal.
Lunu Miris
Lunu miris is a fiery sambol made from a mixture of onions, chili, lime juice, and salt. It is a popular condiment in Sri Lankan cuisine, often served with hoppers, roti, and rice. The taste is intensely spicy and tangy, adding a burst of flavor to any dish it accompanies. Lunu miris is not for the faint-hearted, but if you enjoy spicy food, it is a must-try. A small portion of lunu miris costs around 50-100 LKR.
Parippu (Dhal Curry)
Parippu, or dhal curry, is a staple in Sri Lankan cuisine, often enjoyed as a main or side dish. It is made from red lentils cooked with onions, tomatoes, and a blend of spices, including turmeric, cumin, and mustard seeds. The curry is usually finished with a splash of coconut milk, adding a creamy texture and rich flavor. Parippu is a comforting and hearty dish, perfect with rice or roti. A serving of dhal curry typically costs around 100-150 LKR, making it an affordable and nutritious option.
Sweet Coconut Pancakes
Sweet coconut pancakes, known locally as pani pol, are a popular treat in Sri Lanka. These thin, crepe-like pancakes are filled with a mixture of grated coconut and jaggery, then rolled up and served warm. The taste is a delightful combination of the soft, slightly chewy pancake and the sweet, caramel-like filling. Sweet coconut pancakes are often enjoyed as a snack or dessert. A portion of these pancakes costs around 50-100 LKR, making them an affordable indulgence.
Kadju Curry
Kadju curry, or cashew nut curry, is a luxurious vegetarian dish in Sri Lankan cuisine. It is made by cooking cashew nuts in a rich coconut milk gravy, flavored with spices like turmeric, cumin, and curry leaves. The result is a creamy and flavorful curry, with the cashews adding a satisfying crunch. Kadju curry is often served with rice or roti and is a favorite at special occasions. A serving of this delectable curry costs around 300-400 LKR, reflecting the premium nature of cashews.
Beetroot Curry
Beetroot curry is a vibrant and flavorful dish that showcases the versatility of this root vegetable. The curry is made by cooking beetroot with onions, garlic, and a blend of spices, then finishing it with coconut milk. The result is a slightly sweet, earthy curry with a beautiful deep red color. Beetroot curry pairs well with rice or roti and is a nutritious addition to any meal. A serving of beetroot curry typically costs around 200-300 LKR, making it an affordable and healthy choice.
Ala Kiri Hodhi
Ala kiri hodhi, or potato curry in coconut milk, is a comforting dish that is popular in Sri Lankan cuisine. It is made by cooking potatoes in a coconut milk gravy, flavored with turmeric, mustard seeds, and curry leaves. The result is a creamy, mildly spiced curry that is both hearty and satisfying. This dish pairs wonderfully with rice, roti, or even bread, making it a versatile addition to any meal. A serving of ala kiri hodhi typically costs around 150-250 LKR, providing a delicious and affordable option for any meal.
Tomato Curry
Tomato curry, known as thakkali curry in Sri Lanka, is a tangy and flavorful dish that features ripe tomatoes cooked with onions, garlic, and a variety of spices such as cumin, coriander, and turmeric. The curry is often finished with a touch of coconut milk, which adds a creamy texture and balances the acidity of the tomatoes. This dish is a staple in many Sri Lankan households and is commonly enjoyed with rice or roti. The taste is a delightful blend of tangy, sweet, and spicy flavors. A serving of tomato curry usually costs around 100-200 LKR, making it an affordable and tasty option.
Mallung
Mallung, also spelled mallum, is a traditional Sri Lankan dish made from finely shredded leafy greens mixed with grated coconut, onions, green chilies, and lime juice. Common greens used in mallung include gotu kola, spinach, and moringa leaves. This dish is often lightly sautéed or simply mixed raw, preserving the fresh flavors and nutrients of the greens. The taste is fresh and slightly tangy, with a hint of sweetness from the coconut. Mallung is typically served as a side dish alongside rice and curry. A portion of mallung costs around 100-150 LKR, making it a healthy and inexpensive addition to any meal.
Vadai
Vadai, also known as wada or vada, are savory lentil fritters that are a popular snack in Sri Lanka. Made from a mixture of urad dal (black gram lentils), spices, and herbs, the batter is shaped into small patties and deep-fried until golden brown and crispy. The taste is a delightful combination of crunchy exterior and soft, flavorful interior, with the spices adding a fragrant and spicy kick. Vadai are often enjoyed with a side of chutney or sambol. A couple of vadai typically cost around 50-100 LKR, making them an affordable and satisfying snack.
Spicy Fried Chickpeas
Spicy fried chickpeas, or kadala thel dala, are a popular street food and snack in Sri Lanka. Chickpeas are boiled until tender, then stir-fried with onions, garlic, green chilies, curry leaves, and a blend of spices. The result is a flavorful and slightly crunchy snack that is both nutritious and delicious. The taste is a perfect balance of spicy, savory, and slightly tangy flavors. Spicy fried chickpeas are often enjoyed on their own or as a side dish. A serving of this tasty snack costs around 100-150 LKR, making it an affordable and healthy option.
Each of these vegetarian dishes offers a unique taste of Sri Lanka’s rich culinary heritage. From the comforting warmth of dhal curry to the vibrant flavors of beetroot curry and the spicy kick of lunu miris, there is something to satisfy every palate. Whether you’re a vegetarian or simply looking to explore new flavors, these dishes are sure to leave a lasting impression.