Koththu Roti කොත්තු රොටි

Kothu, Koththu Roti or Kothu Roti  කොත්තු රොටි is a Sri Lankan cuisine|Sri Lankan dish, originating from Batticaloa, Srilanka.The direct origin leads back to an individual under the alias Nallathambi "Govinthan" Seenithambi Kaluwanchikudy. It is made from a Sri Lankan type of bread called Godamba Roti, and vegetables, egg, or meat, and various spices. An optional spicy gravy is usually served with a kottu rotti. A hot kottu is generally eaten as a dinner meal. The common varieties include beef and chicken as well as egg and vegetable Kottus made for vegetarians.

It is traditional to make the kottu on a heated iron sheet, used specifically for the purpose, and the kottu is chopped and mixed using two blunt metal blades. This clashing of metal on metal creates a very distinctive sound, and the beat of kottu being prepared can be heard rising up from any small roadside restaurant in Sri Lanka.

Rice and curry

Rice and curry is one of the most famous dishes  in Sri Lanka and Southern Indian state. Rice and curry dish include following items.

A large bowl of rice, most often boiled, but frequently fried. Sometimes Kiribath, rice cooked in coconut milk, is served. A vegetable curry, perhaps of green beans, jackfruit or leeks. A curry of meat often chicken or fish bust occasionally goat or lam. Dhal, a dish of spiced lentils. Papadums, a thin crisp wafer made from legume or rice flour and served as a side dish. Sambals, which are fresh chutney side dishes; they may include red onion, cholo, grated coconut, lime juice, and are often the hottest part of the meal.

Every bowl include little portions, but as is traditional in most of tropical Asia.