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Sri FlavoursCulinary School

Techniques & Traditions

Sri Lankan Cooking
Methods

Master the traditional techniques that define Sri Lankan cuisine — from tempering spices to cooking in banana leaves.

Sri Lankan cooking is built on a foundation of time-honoured techniques passed down through generations. Unlike many cuisines, the method is just as important as the ingredients — the way you temper, roast, and cook determines everything.

Tempering (Theldala)
Beginner⏱ 5–8 min
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Tempering (Theldala)

තෙල් දාල

The cornerstone of Sri Lankan cooking. Hot oil is used to bloom whole spices — mustard seeds, curry leaves, dried chillies, and onions — releasing their essential oils before any other ingredients are added. This creates the aromatic base for nearly every curry.

Step-by-Step

  1. 1Heat oil (coconut or vegetable) until shimmering
  2. 2Add mustard seeds — wait for them to pop
  3. 3Add curry leaves (they'll crackle and spit)
  4. 4Add dried red chillies and sliced onions
  5. 5Cook until onions are golden, then add remaining ingredients

Chef's Tip: Never skip the tempering — it's what gives Sri Lankan curries their unmistakable aroma.

Watch the full tutorial on YouTube →
Roasting & Grinding Spices
Beginner⏱ 15–20 min
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Roasting & Grinding Spices

බදිනවා

Sri Lanka has two distinct curry powder profiles — 'raw' (unroasted) and 'toasted' (roasted/badun). Dry-roasting whole spices on a low flame before grinding intensifies their flavour tenfold. Homemade roasted curry powder is transformative.

Step-by-Step

  1. 1Toast whole coriander, cumin, and fennel seeds in a dry pan
  2. 2Roast until fragrant and slightly darkened — don't burn
  3. 3Add cinnamon, cardamom, cloves, and pepper
  4. 4Cool completely before grinding
  5. 5Grind to a fine powder using a spice grinder or mortar

Chef's Tip: Make larger batches and store in airtight jars. Roasted curry powder keeps for 2–3 months.

Watch the full tutorial on YouTube →
Clay Pot Cooking (Mati Handiya)
Intermediate⏱ Varies
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Clay Pot Cooking (Mati Handiya)

මැටි හාන්දිය

Traditional Sri Lankan cooking was done entirely in unglazed clay pots over wood fires. Clay pots cook food gently and evenly, impart a subtle earthy flavour, and are said to enhance the nutritional content of food. Many Sri Lankans still swear by them.

Step-by-Step

  1. 1Season a new clay pot by boiling water in it twice before first use
  2. 2Use low to medium heat — clay distributes heat slowly and evenly
  3. 3Add coconut oil to the bottom before any other ingredients
  4. 4Cook curries on a low simmer for best results
  5. 5Allow the pot to cool before washing — never shock it with cold water

Chef's Tip: The longer you use a clay pot, the better it becomes — it absorbs and re-releases flavours with every cook.

Watch the full tutorial on YouTube →
Steaming (Thamap Karanawa)
Intermediate⏱ 30–45 min
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Steaming (Thamap Karanawa)

තැම්ප් කරනවා

Steaming is essential for two of Sri Lanka's most beloved dishes: string hoppers (idiyappam) and pittu. Rice flour is pressed through a mould directly onto a steaming rack, cooking in just minutes. It's one of the healthiest cooking methods — no oil required.

Step-by-Step

  1. 1Boil water in the bottom tier of a steamer
  2. 2Press rice flour dough through a string hopper mould onto bamboo mats
  3. 3Place mats over boiling water and cover tightly
  4. 4Steam for 5–8 minutes until set and slightly translucent
  5. 5Serve immediately with curry and coconut milk

Chef's Tip: Use freshly milled rice flour if possible — the texture is noticeably better than packaged flour.

Watch the full tutorial on YouTube →
Banana Leaf Cooking
Advanced⏱ 1–2 hrs
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Banana Leaf Cooking

කෙසෙල් කොළ

Used in the famous Lamprais and various street foods, banana leaves act as a natural cooking vessel. When food is wrapped and steamed or baked in banana leaf, it takes on a subtle, grassy flavour that is completely unique. The leaf also keeps food perfectly moist.

Step-by-Step

  1. 1Pass banana leaf briefly over a flame to soften and prevent tearing
  2. 2Layer with rice, curry, and accompaniments in the centre
  3. 3Fold the leaf around the food, tucking the ends under
  4. 4Secure with toothpicks or tie with banana-leaf strips
  5. 5Bake at 180°C for 20–25 minutes or steam for 30 minutes

Chef's Tip: Frozen banana leaves (available in Asian supermarkets) work perfectly if you can't source fresh ones.

Watch the full tutorial on YouTube →
Hot Plate Stir-Fry (Kottu Method)
Intermediate⏱ 20–25 min
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Hot Plate Stir-Fry (Kottu Method)

කොත්තු

The kottu roti technique involves chopping, folding, and stir-frying shredded flatbread on a screaming-hot iron griddle with vegetables, egg, and curry. The rhythmic chopping sound of two metal spatulas is the soundtrack of Sri Lankan street life.

Step-by-Step

  1. 1Heat a flat cast-iron pan or griddle until very hot
  2. 2Add oil and fry shredded vegetables and egg first
  3. 3Add pre-cooked shredded roti and toss everything together
  4. 4Pour over curry gravy and fold it through
  5. 5Chop and mix continuously with two spatulas for 5–8 minutes

Chef's Tip: The key is a properly hot pan and continuous movement — hesitate and you'll lose the sear.

Watch the full tutorial on YouTube →

Essential Kitchen Tools

The equipment you'll need to cook authentic Sri Lankan food at home

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Stone Mortar & Pestle

For grinding fresh spice pastes, ginger, garlic, and sambol bases. Granite is ideal.

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String Hopper Mould

A cylindrical press with a disc attachment for extruding rice flour noodle nests.

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Clay Curry Pot

Traditional unglazed earthenware for slow-cooked curries. Available in most Asian stores.

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Coconut Scraper

A serrated metal disc on a board for freshly grating coconut — essential for pol sambol.

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Wok or Kadai

A deep, curved pan for tempering spices and cooking curries over high heat.

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Steamer

A multi-tiered steamer for string hoppers and pittu. Bamboo steamers work well.

Learn These Techniques in Person

No technique comes alive quite like it does when you're standing at a hot stove with an expert guiding your hands.

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