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Mahāvaṃsa (Sinhala: මහාවංශ (Mahāvansha), Pali: මහාවංස (Mahāvaṃsa)) is the meticulously kept historical chronicle of Sri Lanka until the period of Mahasena of Anuradhapura. It was written in the style of an epic poem written in the Pali language. [ 1] It relates the history of Sri Lanka from its legendary ...
These are the main ways Dutch words are incorporated into the Sinhala lexicon with different endings: With an /aya/ or /uva/ added to Dutch words ending in consonants (e.g. raam> rāmuva). With a /ya/ added to words ending in /a/ or /e/ or /i/ (e.g. bakje> bakkiya). With the animate ending /yā/ added to Dutch words signifying living beings or ...
Sri Lankan cuisine is known for its particular combinations of herbs, spices, fish, vegetables, rices, and fruits. The cuisine is highly centered around many varieties of rice, as well as coconut which is a ubiquitous plant throughout the country. Seafood also plays a significant role in the cuisine, be it fresh fish or preserved fish.
Tamil loanwords in Sinhala can appear in the same form as the original word (e.g. akkā), but this is quite rare.Usually, a word has undergone some kind of modification to fit into the Sinhala phonological (e.g. paḻi becomes paḷi(ya) because the sound of /ḻ/, [], does not exist in the Sinhala phoneme inventory) or morphological system (e.g. ilakkam becomes ilakkama because Sinhala ...
Kalu dodol ( Sinhala: කලු දොදොල්, Tamil: தொதல்) is a sweet dish, a type of dodol that is popular in Sri Lanka. The dark and sticky dish consists mainly of kithul jaggery (from the sap of the toddy palm ), rice flour and coconut milk. Kalu dodol is a very difficult and time-consuming dish to prepare. The Hambanthota ...
Puttu is made by slowly adding water to ground rice until the correct texture is achieved. Using hot water would improve the softness of puttu. It is then spiced, formed and steamed with layers of grated coconut. [ 2] Puttu is generally cooked in an aluminium puttu kutti[ 3] vessel with two sections. The lower section holds water and the upper ...
Tamil cuisine is a culinary style of Tamil people originating in the southern Indian state of Tamil Nadu and neighboring Sri Lanka. [ 1] Meats, along with rice, legumes, and lentils, are popular. Dairy products and tamarind are used to provide sour flavors. On special occasions, traditional Tamil dishes are served in a traditional manner, using ...
Lamprais, also spelled "lumprice", "lampraise" or "lumprais", is a Sri Lankan dish that was introduced by the country's Dutch Burgher population. [1] [2] Lamprais is an Anglicised derivative of the Dutch word lomprijst, [3] which loosely translated means a packet or lump of rice, and it is also believed the dish has roots in the Indonesia dish lemper.