My origins are from Jaffna, we eat red
parboiled rice and make string hoppers and pittu with red rice flour. Also we use
tamarind and coconut milk to make tangy hot and sour curries. Sinhalese use lot of
wheat flour to make their food and also white rice & red raw rice is popular. Hence you would
find bread, different variety of
rotis (flat breads) and ingredients like goraka (Gambooge),
lemon grass being used to flavor curries. In Muslim cuisine you would find dates and influence of Malay cooking in their food. In hill country where tea
plantations are, tea pluckers eat lot of rotis. Sri Lankan rotis are made
with wheat flour and grated coconut.
