Saturday, September 1, 2018

The traditional system on medicine in Sri Lanka.

The traditional system on medicine in Sri Lanka.




The word Ayurveda has derived from AYU and VEDA. AYU means life VEDA means Science or knowledge. That means the science of life. Charaka defines "That science is designated as Ayurveda where advantageous and disadvantageous as well as happy and unhappy states of life along with what is good and bad for life, its measurement and the life itself are described " (Charaka Sutra 1 - 4) Ayurveda embrace all living things, animate and inanimate. It is divided into three main branches Viz. Nara Ayurveda dealing with human life, Satva Ayurveda the science dealing with animal life and its diseases,Vriksha Ayurveda the science dealing with plant life its growth and diseases. When one goes deep into the science of Ayurveda, it is clear that this is not only a system of medicine but a way of living for complete positive health and spiritual attainments. Ayurveda believes that the highest wealth one get is health. Righteous life, (Dharma), Wealth (Artha), fulfillment of desires (Kama) and attainment of salvation (Moksha), all these four factors depends on a healthy life. Swasthya (Health) is defined as (a) Dosha Dhatu samya (well balanced metabolism) plus (b) Prasanna Atma, Indriya, Manah (a happy state of the being, the senses and the mind) sense here mean the five organs of perception Gana Indriya (smell, taste, sight, touch, and hearing) coupled with the organs of action Karma Indriya namely mouth, hands and feet, organs of excretion and reproduction.

The origin of ayurveda dates back to the Vedic era. Some historians say that ayurveda is a part of Atharva Veda. In Athavaveda too there are hyms which mention medicine for various diseases. Medicines like Accorus calamus, Phylanthantus embolic are mentioned. The systematized form of ayurveda dates back to the Rishi conference which was held in the place called Chityarata in the foot hills of Mount Himalaya. The great book on ayurveda Characa Samhita gives a detail description of the Rishi conference Rishis are great learned people like the great scientists of today. But with a deference. They are enlightened and refined persons who are absolutely free from the predominance of Rajas and Tama by virtue of the power of penance and knowledge and who are always in possession of an uninterrupted knowledge pertaining to past, present and future and known as authorities (Aptaos). They are also known as gentleman (Sista) and enlightened (Vibudha) persons and their words are considered free beyond any doubt. When diseases were more prevalent these learned scientist called all the scientists of India and neighboring countries like Sri Lanka and of Greater India. A list of the names of scientists who attended the conference is also given in Charaka Samhita. At this conference all the scattered knowledge was collected and 8 schools of thoughts were originated. The main are the school of internal medicine, school of surgery and school of pediatrics. Agniveshas book on internal medicine became the authoritative text. Today it is known as Characa samhita. Susruta's book on surgery became the authoritative text of that subject. Kashyapa's book on paediatrics became the standard book of the subject. There were books written on other subjects like toxicology, ENT diseases etc; but they are lost and are unable to find to in this day. Nevertheless certain portions of some of these books are found.

Similar books were written on veterinary science. The voluminous book on diseases of elephants and there training is called Palakaypa samhita. The book on diseases of horses is called Shalihotra Samhita and it contains 12000, verses 12000 is also the number of verses in Charaka Samhita. The similarity does not end with number of verses, just as Ayurveda is divided into 8 sections this science has also been divided in to 8 sections This Shalihotra Samhita has been translated into Persian, Arabic, Tibetan and English. The Persian translation dating as early as 1387 AD. The section describing the diseases of cattle is called Gava Ayurveda. Senaakayurveda is the science of birds and training of hawks. The book written on plants, their diseases, propagation etc; is called the Upavana vinoda. Thus this is the first historical record, perhaps in the whole world of systematizing the medical knowledge. Knowledge that had come down, till then, as a living tradition traced either from a divine origin or from the findings of the deep thought meditation of sages or from the instinct, experiment and experience of generations of humanity. The 8 branches of Ayurveda are as follows

Kayachikitsa – Internal medicine.
Salya tantra – surgery.
Salakya tantra – E.N.T. diseases.
Kumara tantra – pediatrics coupled with midwifery.
Agada tantara – toxicology.
Buta vidya – psychology and spiritual healing.
Rasayana tantra – geriatrics
Vajikarana – aphrodisiac medicine coupled with eugenics.
Just as the modern medicine is based on physics, Chemistry, Botany, and Zoology. Ayurveda is based on Indian or Hindu Philosophy. The theory of macrocosm and microcosm. That is the man is an epitome of the greater universe. It believes that the matter is composed of five elements (Panchamaha buta).They are Prithvi (earth or hardness), AP (water or liquid), Theja (fire or energy), Vayu (gases state of matter) and Akasha (ethereal state of matter). It is said that matter to exist there should be Kala (time) and Dik (space). With the addition of Manas (mind) and Atma (soul), the matter becomes animate. These9 components are called the Nithyadravyas or eternal elements.It is very difficult to give exact English equivalents to there highly technical Sanskrit terms. In the universe there are the sun, moon and wind, in the same manner in all living things there are the motion, the liquid component, and the heat or energy component. They are called Vatha, Kapha and Pittha respectively. The human body is composed of Pancha maha butas ie the five basic elements. In the human body they are explained in terms of Dosha, Dhatu, and Mala. Life is the union of body, sense organs, mind and soul.The dosha are vata, pitta, kapha. The 7 Dhatus are Rasa (chyle or nutrient fluid), Rakta (blood), Mansa (muscle tissue), and Medas (fats), Asthi (bone, connective tissue), Asthi majja (bone marrow) and Shukra (reproductiveelements or the vital substance). The three main Malas or excretions are purisha (faces) mutra (urine) and sweda (sweat). The doshas when exist in dynamic equilibrium help to maintain the human body in a healthy condition. Then they are called Dhatus. Any disturbance in this equilibrium causes malfunction and results in disease. In that event they are called Doshas. Thus Vata, Pitta, Kapha, are alternatively called Dhatu or Dosha depending on the effect they have on the functioning of the body. The root Va is derived from va-gati gandaya ie which has motion. Vata – This initiates and promotes biological activity responsible for all the movements of the body. It is of five types.

Prana vata – controls the functions of salivation, eructation, sneezing, respiration, etc.more or less it comprises the functions of the respiratory system.

Udana vata - having phonation as the main function.
Samana vata – regulating the gastric secretion, retaining food in the stomach or intestine for the required time and helping its absorption..
Vyana vayu – control pulsation of heart and circulation of blood.
Apana vayu - controlling the function of elimination of semen, urine faces, feouts etc.
Pitta responsible for generation of heat and all the actions of digestion and metabolism. It is derived from the root Tapa Santhapa which means heat or energy.

There are 5 types of Pittas:
Paachaka pitta – responsible for digestion and metabolism of food.
Ranjaka pitta – resides in liver and converts rasa (chyle) into rakta (blood).
Brajaka pitta – resides in the skin and provides pigments to the skin.
Sadaka pitta – resides in the brain and responsible for the intelligence and ego.
Alochaka pitta - resides in the retina of the eye and gives vision.
Kapha (Sleshma) – The main function of kapha is to give nutrition to the body tissues and achieves. It is derived from the root slish – Alingana meaning adhering.

It is also of 5 types:
Kledaka kapha – moistening the food injested in the mouth.
Avalumbaka kapha – provides nutrition to the heart.
Bodhaka kapha – resides in the tongue and percive the taste.
Slesaka kapha – lubricating the joints for there proper functioning.
Tarpaka kapha – giving nutrition to the mental faculties.
Just as the body is governed by the three doshas, the mind is also governed by three attributes (guna) mental doshas. They are called Sathva’ Rajas and Thamas. Sathva is responsible for righteous and kind thoughts and feelings. Rajas is for arrogance, desire, love and passion. Thmas is for sleep, stupour, ignorance. All food, behavior, thoughts and medicine will increase, decrease or neutralize the mental and physicaldoshas.

Dravya or matter has five properties. They are Rasa (Taste), Guna (quality), Virya (potency ie cold or hear), Vipaka (the substance that formes after digestion and metabolism) and Prabha (the specific power of a substance). According to Ayurvedic physiology the body is formed with billions of cells and these cells are constantly changing and therefore every moment the man is changing, because of numerous cells there are numerous channels. These channels are called Srothas means path ways which many things can flow. Through these channels nutritious substances, chemicals and wast products flow. If the flow is deranged then there is stagnation and this will give rise to hypo or hyper function of that part of the body or organ and give rise to pathological conditions. Derangment can cause stagnation, (sanga) overflowing (ati pravrti), flowing in the wrong direction (vimarga gamana) or dilatation of the channels(Sira granti).

Disease is defined as Dukkha samyoga ie contact with dukkha. Dukkha means physical discomfort, pain or suffering as well as mental anguish including the pangs of jealousy, fear, anger, avarice, hate, treachery, passion, love, hate etc,

Diseases are caused due to

Asatma – indriya – artha – samyoga ie. Not using the five sense organs in the correct way i.e. wrong use, exessive use, or not using them at all. Pragnaparadha ie; intellectual blaspheme which means indulging in wrong things knowing very well that it leads to destruction of health. Parinama which means diseases caused by seasonal changes.

Disease is fourfold:
Aganthuka - adventitious.
Sharirika - physical.
Manasika - mental.
Svabhavika - natural.
The agantuka diseases results from external factors, cuts, bites, stings, injuries, accidents etc.; the physical diseases consist of internal ailments nutritional and metabolic imbalance, growths, inflammation and so forth. The manasika (mental) diseases in ayurveda includes the state of anger and wrath, pride and vanity, greed and avaisce, treachery, falsehood, indiscipline and uncurbed desires, hate, fear, cruelty, distress, sorrow, anxiety, unhappiness, laziness, etc; along with insanity epilepsy and so forth. The natural diseases cover birth, natural old age, death, natural hunger, thirst and natural sleep.

For clear diagnosis five points have to be studied intensively.

AHetu - the causative factors.
Purva rupa - the premonitory symptoms..
Rupa - the symptoms.
Samprapthi - the pattern of combination of the vitiated doshas.
Upasaya - whether the disease is responding or not to the medicaments.
The Ayurvedic treatment consist of three factors they are.

Ahara - food.
Vihara - mental and physical behavior.
Aushadha - medicine.
The definition of the Ayurvedic treatment covers the widest possible prophylactic and therapeutic approaches conceived by any system of medicine. It says “A salubrious use of a drug (Aushadha) diet (Anna) and practices (Vihara) prescribed jointly and severally

contrary to the cause of the disease.
contrary to the disease itself or
contrary to both the cause and the disease or
similar to the cause of the disease or
similar to the disease or
similar or both the cause and the disease, constitutes treatment.
The treatment is of two types:

Description:Swasthasya urjakara ie the treatment which promotes and safeguards the existing health. Aphrodisiac and geriatric medicine comes under this.

Description:Arthasya roganuth ie the treatment for the sick. It covers prophylactive and curative medicine. This is done by two methods, they are :

(A) Shodhana the cleaning or eliminating the morbid factors from the body by the five purifecatory procedures. This is done in three phases ie pre operative, operative and post operative stages. Pre operative stage is the oblation and sudation therapy, in this phase the patient is given various oils internally and externally, and various types of sudations. By these processes the morbid factors are loosened and removed or brought to the stomach or the elementary cannal. Operative stage is the removing of the thus loosened morbid doshas by

Vamana – ematics.
Virechana – purgatives.
Nashya – nasal inhalations.
Vasti – enemas.
Rakta mokshana – blood letting and cupping.
The post operative stage is the gradual administration of food from simple gruel to solid food.

(B) Shamana which means palliative treatment - This is done by –

Diet control.
Fasting.
Exposing to the rays of the sun and wind .
Various exercise yoga.
Medicine.
It is said that the best treatment is Nidana Parivarjana ie to eschews from the causative factors. For treatment there should be four components. They are the physician, patient, nurse and the medicine. In Ayurvedic text the qualities of the above four are practical knowledge, kind and not greedy of wealth. The patient should be obedient and have faith in the doctor. Nurse should be kind, clean. The medicine should be of variety and of proven effectiveness.

In Charaka samhita it is stated that the physician should not hesitate to learn even from an enemy and went to the extent of saying that there is nothing in the world which cannot be taken as medicine. It is surprising to note that before 3000 years ago they knew that anemia is caused due to iron deficiency. Night blindness was treated with liver. Marasums was treated with liver and meat. In Susrutha samhita 20 sharp and 101 blunt instruments are described and the surgeon was given the option of modifying or inventing any for skin grafting, cataract operation, operations in the gut, gall bladder, bladder and many other surgical methods.

In the olden days the course of medical education ran through a period of 7 years. Susrutha samhita describes how a medical student should do dissection on dead bodies. Certain points high lightened by Susruta are worth mentioning because every single word mentioned in these stanzas holds true till today.These are direct translations of the Sanskrit text “Patients in whom there is a break in the continuity of tissues should always be protected from dangerous and invisible creatures.”

“The powerfully virulent and harmful organisms, to whom flesh and blood is very dear, invade and patients tissues through the portals of entry of ulcers and wounds.”

“When flies come and drop the invisible organisms on the wound flourish on it and a severely painful swelling appears.

“The surgical instruments should be used only after having been heated in the fire.”

“The surgeon should make efforts so that in compound fracture, infection does not supervene. Because suppuration of muscles, ligaments, vessels and nerves lead to great difficulties in the healing of fractures.” (Susruta).

This is how Susruta describes the sharpness of surgical instruments and how to handle.

“When the blade of the knife has been made so sharp that it can slice the hair into two, the different parts of the instruments have been fixed properly, the adjustments regarding the measurements have been done correctly and it has been held in the proper way, only then should it be used in surgical operations.”

In Ayurveda great emphasis have given to pharmacy. Drug action, poisonous properties, benefits and hazards of long term use, dosage, expiry period of the potency and many other aspects are described.

In the treatment more emphasis is given to the patient than to the diseasesè All living beings are divided into three main psycho-somatic types They are called Prakurti. The main three are Vataprakurti, Pittaprakurti and Kaphaprakurti. These prakurties or psycho-somatic types have unique characteristics and some diseases are prone to occur in some types, for example vatic disorders or diseases of the nervous system can occur more easily on a vataprakurti man. According to Ayurveda even one can not name a disease still, can treat if he could find out the nature of imbalance occurred in the body. This can be known by observation, interrogation and palpation. The unique pattern of the unbalance of dhosa is called the “Melaka vishesa.”

Charaka Samhita has described about 600 items as medicine. This book has been translated to many languages like English, Persian, Arabic, Sinhalese, Japanese and many Indian languages. Susruta Samhita, the book on surrery mentions 1120 disease conditions and 573 items used as medicine. This book is also translated into many languages. Though these books are written over three thousand years ago, still they are in use.

Buddhism has contributed a great deal to the development of Ayurveda. With the spread of Buddhism, the temples became the institutes of higher studies; they were gradually converted to universities. Amongst these universities Taksasila, Kasi, Nalanda have earned fame. The best account of the universities is furnished by the two Chinese pilgrims to India. Yuan Chwang who traveled in India for 16 years ie. 629 to 645 A.D. as a student of Buddhism of which he spent 5 years at Alana University and It Sang spent 10 years i.e. 675 to 685 AD. As a student there. Taxila University was flourishing in the 7th century BC. Historians have said that students from foreign countries like Babylonia, Misra (Egypt), Syria, Arabia, China and Greece have come to learn philosophy and medicine in Indian Universities. These have flourished from 450 AD to 12th century AD.

Descriptions of Chinese travelers who toured India in the 5thcenturies fully corroborate the fact of hospitals being an established institution in India of those days. Fa Hien (405 – 11 AD) describes the charitable dispensaries. He says thus a hospital of Pataliputra (Patna) “The nobles and householders of this country have founded hospitals within the city to which the poor of all countries, the destitute, the cripple and physicians inspect their diseases, and according to their cases order them food and drink and medicine or decoctions, every thing in fact that may contribute to their ease, when cured they depart at their convenience. “ Huen Tsang’s account (610 – 650 AD) that the king Siladitya II was inclined towards Buddhism and in all the high ways of the towns, villages throughout India created hospitals, provided with food and drink and stationed physicians with medicines for travelers and poor persons round about to be given without any stint.

The history of Sri Lanka records a lot of information in how the kings took up the erection and maintenance of hospitals as their chief duty. From the great chronicle of history the Maha vansa we gather that in 4376 BC king Pandukabhaya constructed hospitals. King Duttu Gemunu (161 BC) has built hospitals at 18 different places and maintained them with state coffers. At the same time it is interested to note that the earliest hospital In Europe the Maison Dieu of Paris is said to have been opened in the 7t century. The ancient text on Ayurveda have gone into minute details of how a hospital should be built, how beds should be arranged, about the cloths the patient should wear, how his cleanings should be kept by trimming the hair, cutting the nails etc. It has gone to the extent of describing how the floral arrangement should be in a room of a patient. King Buddhadasa (498 – 426 AD) was an eminent physician himself built hospitals for the sick people and animals. He is also credited with the compilation of Sarathasamgrahaya a compendium of all existing handbooks composed in Sanskrit.


Sri Lankan Traditional Foods

Sri Lankan Traditional Foods


Sri Lankan Cuisine
Foods in Sri Lanka can be hot or very mild or can be combination being very much a question of individual preference. Sri Lankan food is unique for their Culture. Many Sinhala food items are derived from Chena cultivation. Sri Lankan cuisine plays a vital role in the islanders’ life from the most auspicious Sinhala/ Hindu New Year to normal day-to-day practices. They make milk rice and special sweets with coconut milk, floor and Honey at cultural festivals. It is recognized as one of the sixty- four types of art, “Siu Seta kalawa”. The curries come in many verities of colors and flavors blended in Sri Lankan Hot Spices has a great ayurvedic value when used in curries.

Most of the Sri Lankans eat vegetables. With a large community of farmers the Rice and curry is the main food in Sri Lanka. Sri Lanka curries are known for their fiery hot spicy flavors and coconut milk is very distinct feature of Sri Lankan cuisine that different regions of country specialize in different types of dishes. The specialty in Sri Lankan food is that same food is differently made in different regions. Dishes from the North region of Sri Lanka have distinct south Indian flavors.

Dishes from the South region of Sri Lanka can be Spicy, Hot or Mild. The meals of the southern region of Sri Lanka are known for their variety and fishing village though the coastal strip. Ambulthiyal a unique spicy fish preparation with thick gamboges “Goraka” paste.

Foods in Sri Lanka

Foods in Sri Lanka
Certain types of fish Balaya , Kelawalla are native to Southern seas. “Lunu dehi” (lime pickle) and jaadi (Pikled fish) are food items made from methods of preserving since they could dry them in sun during rainless days. Western region of Sri Lanka has foreign influence much more than other regions. Many items made using wheat flour always had made Sri Lankan dishes foreign. Since upper western coastal region is dry, fish is dried with salt as a preservative. This is called “Karawala” (dry fish).

Spices such as Cloves, Cardamoms, nutmeg and pepper are found in abundance throughout Kandy and Matale District in Central region of Sri Lanka. Eastern province constitutes three major ethnic groups. Sinhala, Muslim and Tamil, Chena cultivation, Game meat from nearby forests and dry Weather have influenced many food items. Staple diet of Sri Lanka is ‘Rice and curry’ the word ‘curry’ convering a multitude of dishes which are made according to different methods of cooking from Soups, meat, Sea food, Lentils, Vegetables, Sambols, Mallums, Phies to Achcharus. Curd and Treacle and Sweetmeats made from Rice flour and palm treacle, jiggery along with various types of fruits are additions to the meal as the dessert. The Palm, Coconut, Kithul, Palmyra from which the treacle is made will vary accordingly. Sri Lankans also like several juicy sweetmeats like Kavum, kokis, Halape, Thalaguli and Wattalapam etc. Sri Lankans also like to have drinks like tea and coffee.

Foods Highlights
Milk Rice (Kiri Bath)
Milk rice or Kiribath is a traditional Sri Lankan dish made from rice. It is a popular festive dish or any auspicious moment.The dish is prepared by cooking rice with coconut milk, hence this name. The recipe for Kiribath is fairly simple.

How to prepare Milk Rice in Sri Lanka

Ingredients
1) 2 cups short grain white rice
2) 3 cups water
3) 2 cups thick coconut milk
4) 2 teaspoons salt
5) 1 stick cinnamon, optional

Milk Rice (Kiri Bath)

Milk Rice (Kiri Bath)
Method
Wash rice and put rice and water into a pan and bring to the boil. Cover and cook over medium heat for 15 minutes. Add coconut milk, salt and cinnamon, stir well with handle of a wooden spoon, cover pan and simmer on low heat for further 10-15 minutes, when all the coconut milk should be absorbed. Remove cinnamon, cool slightly, then turn out on to a flat plate. Mark off in diamond shapes and serve with bananas, Jaggery or chili paste.

Rice and Curry in Sri Lanka
Rice is the staple food of the Sri Lankans. Almost every household in Sri Lanka takes rice and curry as its main meal. Meat, fish and vegetables are prepared as curries. Sliced onions, green chilies, black pepper, cinnamon, cardamom, cloves, nutmeg and saffron are used to add flavors. A basic rice and curry requires one fish (or beef or chicken) curry, two different vegetables, one portion of fried crispy stuff like ‘papadam’, a ‘mallum’ of chopped leaves and coconut, and a gravy or ‘hodda’ of spiced and cooked with coconut milk.

Rice and Curry in Sri Lanka

Rice and Curry in Sri Lanka
Sour fish curry (Malu Ambul thiyal)
Malu Ambulthiyal a unique spicy fish preparation with thick gamboges ‘Goraka’ paste. This is a very popular dish of a fish steak (usually an oily fish like kingfish) in a sour curry sauce. Sri Lanka has a great selection of delicious fish. Best accompaniment if you want to bring down a few blocks of milk rice or a few hoppers and pittu as well.

How to prepare Sour fish curry (Malu Ambul thiyal) in Sri Lanka

Ingredients
1) 500g fish
2) ½ onion- sliced
3) 8 tablespoons black pepper
4) 10 gambooge (goraka)
5) ½ tablespoon chili powder
6) ¼ teaspoon turmeric
7) 3 curry leaves
8) salt – to taste
9) 3 cups water (It is depend on the size of the saucepan)

Sour fish curry (Malu Ambul thiyal)

Sour fish curry (Malu Ambul thiyal)
Method
* In a small saucepan boil gambooge with 1/2cup of water. When it is boiled take out the gambooge and minced it with little boiled water. It should be a fine paste in the end.
* Cut the fish into pieces and wash it well with salt mix water and put it into a saucepan. Then put all the rest of the ingredients, including gambooge paste into the saucepan & mix well with fish pieces with little water. Do not break the pieces.
* Final step is put the rest of the water (2 1/2cups) in to the saucepan and cook the fish in medium heat till the gravy is become so thick.
Taste for salt.

Potato Curry (Ala Hodi)
Boiled potatoes well cooked on thick coconut milk is the basic recipe of this particular food item. Selected as one of the favorite curries among the local citizens, Potato curry can be accompanied with almost any main course and nutritious wise the curry it self stands on a stable stage.

How to prepare Potato Curry in Sri Lanka

Ingredients
1) 2 Large potatoes (peeled, washed and chopped into cubes)
2) 1 Large onion chopped length wise
3) 2 Green or red (dried) chillies
4) 1 tbsp Fenugreek
5) 2 tbsp Oil
6) 1-2 tbsp Curry powder (adjust to taste)
7) Curry leaves
8) Salt to taste
9) Cocunut Milk
10) Tamarind water
11) Lemon juice (optional)

Potato Curry (Ala Hodi)

Potato Curry (Ala Hodi)
Method
* Heat the oil in a wok or a saucepan and add fenugreek first followed by onions (Fenugreek goes brown very fast ).
* Add chillies and curry leaves, fry till golden
* Add potato fry for 2 minutes
* Add salt and chilli powder fry for another minute
* Then add water or coconut milk to cover the potatoes
* Let it cook for about 10 minutes while stirring in between (Taste test the salt)
* Once the potatoes are cooked stir well and the curry is ready. At this stage add milk or coconut milk to make more gravy. Can also add tamarind water or lemon juice to finish it off.

Crab Curry
How to prepare Crab Curry in Sri Lanka

Ingredients
1) 4 Crabs shelled ,cleaned and well washed, cut in half with claws attached
2) 2 tbsp Oil
3) 4 Garlic (crushed)
4) Spring onions
5) 1 inch Ginger (finely chopped)
6) 3 small Red chillies
7) 1 tbsp Oyster sauce
8) 2 tbsp Light Soya sauce
9) 1 tbsp Chopped Coriander leaves
10)1 tbsp Sugar
11)1 tbspTomato puree
12)½ Chicken stock or water
13)2 tsp cup Corn flour
14)Salt to taste

Crab Curry

Crab Curry
Method
* In a large pan heat oil and fry ginger and garlic
* Add the crabs and cook for 10 minutes, turning it to cook evenly
* Add the sauces, stock, tomato puree and rest of the ingredients and cook for further 5 minutes
* Dissolve the corn flour in a table spoon of cold water and add to the sauce to thicken it
* Finally add the spring onions and coriander leaves

Achcharu
Made with green chili, onions and mustered cream.

How to prepare Achcharu in Sri Lanka

Ingredients
1) 15-20 small Onions (pearl or red onions)
2) 10-15 small green Chilies (each split into two halves)
3) 2 large Carrots (cut into thin strips)
4) 1 small Turnip (cut into thin trianguler shaped pieces)
5) 15-20 small Cauliflower florets (optional)
6) 2 cups Vinegar (Coconut vinegar if available would be ideal)
7) 1 inch piece Ginger root (crushed)
8) 6 cloves Garlic (crushed)
9) 2 tbs black ground Mustard seed
10)1 tbs black ground Pepper
11)pich of Turmeric
12)Salt to taste

Achcharu

Achcharu
Method
Heat 1 cup vinegar in a saucepan. Add onions and simmer for few minutes. Drain the onions and set aside in a large mixing bowl. Add green chilies to hot vinegar and simmer for few minutes. Drain the chilies and add to the onions. Repeat same process with carrots & cauliflower and add to the onions and chillie. Do not heat the turnip but add to the onion mix once cut into pieces. Mix all the vegetables well. To the heated vinegar in the saucepan, add the remaining 1 cup of vinegar and all other ingredients and boil for few minutes. Pour the hot vinegar mix over the onions and vegetables and mix well. Pack into a bottle and leave for a day or two to mature.

Hoppers (Appa)
There are various types of Hoppers in Sri Lanka. Plain hoppers, egg hoppers, milk hoppers, honey hoppers and string hoppers.

* Plain hoppers are bowl-shaped thin pancakes made from fermented rice flour.
* Egg hoppers are the same as plain hoppers, but an egg is broken into the pancake as it cooks.
* Milk hoppers have a spoonful of thick coconut milk/coconut cream added to the doughy center. When cooked, the center is firm to the touch but remains soft inside and is sweeter as a result of the coconut milk.
* Honey hoppers are crispy pancakes cooked with a generous amount of palm treacle. Some people also like to add some jaggery just before serving to make it extra sweet.

How to prepare the Hoppers (Appa) in Sri Lanka

Ingredients
1) 2 cup(s) raw rice soaked for 4-5 hours
2) 4 cups coconut shavings
3) A pinch of yeast granules dissolved in some coconut water or little hot water
4) salt and sugar to taste

Hoppers (Appa)

Hoppers (Appa)
Method
* Drain the soaked rice and grind it along with the coconut shavings and cooked rice to a fine thick paste. Do not add too much water.
* Coconut water may be preferably used instead of water for grinding. Add the yeast and mix lightly. Mix in the salt and sugar to taste.
* Allow to ferment at room temperature for at least 6 hours.
* Heat a small appachatti. Pour approximately half a cup of batter and quickly but gently swirl the pan around such that only a thin layer of the batter covers the sides and a thick layer collects at the bottom.
* Cover with a lid and cook each appam on medium heat for about 3 minutes or till the edges have become golden crisp and the centre is soft and spongy.

String hoppers (Indiappa)
String hoppers is made from rice noodles curled into flat spirals. It is served for breakfast and dinner with a thin fish or chicken curry, containing only one or two pieces of meat, a dhal dish, and a spicy sambol or fresh chutney.

How to prepare String hoppers (Indiappa) in Sri Lanka

Ingredients
1) 3 cups rice flour -roasted
2) 2 – 3 cups warm water
3) Salt to taste

Method
* Heat the water in the saucepan of the steamer and bring it to boil.
* In a large bowl, mix the flour, salt and water together.
* Mix it well and form a nice ball which is not sticks on your hands.
* cover it and keep it aside.
* Fill the indiappa maker with the dough, and squeeze it on the top of indiappa watti (Small round trays, which are very special for string hoppers) Make a lace circle with the dough.
* Steam it for nearly 5 – 10 minutes.
* If string hoppers are well cooked, you can just remove it from the tray very easily.
* Repeat the process till the dough is finish.
* Serve with Kiri Hodi (White coconut gravy), Pol Sambola (Coconut Mix with chili), Maalu Ambulthiyal or Chicken Curry.

String hoppers (Indiappa)

String hoppers (Indiappa)
Coconut Roti
Roti is a quick meal- and easy to prepare. Wheat, rice or kurakkan (Eleusine coracana, a strongly flavored brown millet)-meal is mixed with fresh grated coconut and a touch of oil and baked on a hot griddle in thin flat cakes.Roti is equally good with chillie relish or with syrup.

Shallots, green chillies, curry leaves and Maldive (cured) fish flakes are akked to ring in the changes. In Sri Lanka also have koththu roti and godamba roti as well.

How to prepare Coconut Roti in Sri Lanka

Ingredients
1) 200g Medium Wholemeal Flour
2) 150ml Luke warm water
3) 2 Tablespoons oil
3) Ghee or butter to spread
4) Salt to taste
5) Grated Coconut

Coconut Roti

Coconut Roti
Method
* Take a mixing bowl and add the flour,scraped coconut and oil. Mix the two together with your hands and whilst kneading gradually pour in the water.
* Put the dough on the floured surface and knead it until it is smooth. Cover the dough with a damp cloth and let it rest for about 10 to 15 minutes.
* Return the dough to the floured surface and divide it into equal parts. Roll each into balls approximately the size of a small peach.
* Flatten each ball using the palms of your hands. Add a little more flour to the work surface and rolling pin, and use the rolling pin to roll the flattened ball into a circle.
* Heat some butter in a cast iron skillet, on medium heat, and place the dough in the pan. Cook it for about a minute, or until it is golden brown and bubbles begin to appear. Turn it over and cook the other side.

Koththu Roti
Kothu roti is made from Gothamba roti and vegetables, eggs, or meat and various spices. It is a delicious meal generally eaten at dinner time. Apart from the commonest form of Kothu with meat, eggs or vegetables a newer variety with cheese has been introduced. The Gothamba roti is cut or chopped with the use of two metal blades on wooden handles held on both hands on this sheet or skillet.

The clashing of metal blades and the skillet creates a very distinctive musical sound which kind of announces the making of this Kothu to the passersby. This can be made using Parotta and that is how this is made in South India where Parotta is popular as with Gothamba roti in Sri Lanka. The ingredients and method are the same as for Kothu roti using Gothamba roti.
Koththu Roti

How to prepare Koththu Parotta/Koththu Roti in Sri Lanka

Ingredients
1) Parotta finely chopped (Godamba roti)- 4
2) Onion finely chopped – 1
3) Tomatto finely chopped – 1
4) Curry Leaves – 15
5) Chilli – 2
6) Pepper Powder – 1
7) Chilli Powder – 1/4 spoon
8) Salt to taste
9) Scrambled Eggs – 3
10) Turmeric Powder – 1 pinch

Koththu Roti

Koththu Roti
Method
* In a Pan pour 4 spoons oil and then Fry Curry Leaves.
* Put Onion and then fry.Once onion is fryed put tomatto and fry the same.
* Put chilli and fry after tomatto is fryed.Put Chilli Powder ,Pepper Powder , Turmeric Powder,Salt and fry the same.
* Once Step C is done add the scarmbled eggs and then add Parotta and fry the same.Scramble if possible. Check for spice level.Kothu Parotta is ready.

Pittu
Pittu is a popular and frequently prepared food item among Sri Lankans, both Tamils living in Northern and Eastern parts of Sri lanka as well as Sinhalese living in the rest of the areas of the country.

Traditionally the main ingradient of “Pittu” is rice flour, but kurakkan flour or wheat flour also can be used.

How to prepare pittu in Sri Lanka

Ingredients
1) 1/2 Kg Raw Rice
2) 1/2 grated Coconut
3) Water to sprinkle
4) Salt to taste

Pittu

Pittu
Method
* Soak rice in water for 4 hrs, then drain it and grind it to make fine powder.
* Roast the powder for 5 minutes. Stir it well, while heating. Keep it for cooling.
* Mix salt with water ant then sprinkle this to the powdered rice, just to make the powder wet.
* Put a handful of grated coconut in the puttukutty and then put rice powder till half then add another handful of grated coconut.
* This is done till the top. Close the lid steam it for 2 mts in cooker.
* Serve it with potato curry

Thosai
The Tamils of Sri Lanka who mainly live in the northern and eastern parts of the island have preserced sone of their on distinctive ethnic breakfast. Thosai is a great favourite, delicious and nutritionally perfect. The base for this lentil pancake is oorid,a back-skinned pulse of delicate flavour which is soaked and ground to a smooth batter. The batter is then allowed to rise, flavoured wih fried shallouts, curry leaves, fenugreek and cummin and cooked on a hot griddle greased with sesme oil. Thosai which resembles a tortilla, is eaten with a finely ground coconut and chilly sanbal and is a delicious and satisfying meal.

Thosai

Thosai
Uduwel (Peni Walalu)
Peni walalu or Unduwel is a very sweet food, specially in Sinhala & Tamil New Year Season Sri Lanka. Pani Walalu is a Deep Fried Coils of Urad dal & Rice Flour Mixture Soaked in Sugar Syrup.

Uduwel (Peni Walalu)

Uduwel (Peni Walalu)
Aluwa
Aluwa is a sweet food, specially in Sinhala & Tamil New Year Season in Sri Lanka.

How to prepare Aluwa in Sri Lanka

Ingredients
1) 1 1/2 lbs. Rice flour
2) 4 cups Coconut Treacle (available in Sri Lankan Grocery Stores)
3) 25 raw Cashews chopped

Method
* Boil the treacle in a saucepan.
* Add the rice flour and Cashews. Stir until all three are mixed well.
* When the mixture thickens transfer on to a well floured board, spread and form into a 1 inch thick block. Cut into pieces of any shape you prefer.

Aluwa

Aluwa
Mun Keum
Mun Keum is a sweet food, specially in Sinhala & Tamil New Year Season in Sri Lanka.

How to prepare Aluwa in Sri Lanka

Ingredients
1) 1 lb Rice flour
2) Mung flour
3) 3 cups Coconut or Kithul Treacle
4) 1 tbs. Ghee or Butter
5) 1 tsp. Salt
6) Vegetable oil for deep frying

Ingredients for the BATTER
1/2 lb Rice flour
1 cup Coconut milk
1 egg
pinch of Tumeric
1/2 tsp. Salt

Mun Keum

Mun Keum
Method
* Mix the rice and mung flour to get an even mixture.
* Boil the treacle in a saucepan.
* Add the flour mix.
* When the mixture starts to thicken add butter and salt.
* Transfer the thickend mixtue into an aluminum tray (cookie tray) and
allow to cool.
* Add about 1/2 cup water into the saucepan, leave on the hot plate and
stir until thick syrup like consistency.
* Remove from heat.
* Add small amounts of this syrup to the flour mix in the aluminum tray
and spread into 1/2 -1/4″ thick block.
* Cut into shapes.

Kokis
Kokis is a food, specially in Sinhala & Tamil New Year Season in Sri Lanka.

How to prepare Kokis in Sri Lanka

Ingredients
1) 2 cup rice flour 2 eggs
2) 1 tbsp sugar (optional) Salt to taste
3) 2 c coconut milk
4) Oil for frying

Method
* Put flour, sugar, and salt in a bowl
* Add about half of the coconut milk to make a smooth paste.
* Beat eggs and gradually add to the batter with the rest of the milk. Beat together until smooth.
* The batter should be thicker than pancake batter.
* Have ready a deep pan of boiling oil. Dip 3/4 of a kokis mold in batter, taking care not to let the batter run over the mold. Plunge the mold into

Kokis

Kokis
Saw Dodol (Welithalapa)
Saw Dodol (Welithalapa) is a food, specially in Sinhala & Tamil New Year Season in Sri Lanka.

How to prepare Aluwa in Sri Lanka

Ingredients
1) 2 lbs Rice flour
2) 4 cups thick Coconut milk
3) 4 cups Kithul or Coconut trealce
4) 2 tsp Salt

Method
* In a large bowl, mix the flour and salt thoroughly.
* Add a little coconut milk to the flour and mix until the flour forms into small balls like beads. Do not add water.
* Cover and steam the flour beads for abourt 30 minutes or until cooked.
* Remove from the steamer and separate the flour beads and set aside.
* Boil the treacle and coconut milk in a large saucepan and add the flour beads while stirring.
* Keep stirring the mixture until oil starts to separate.
* Remove from heat. Transfer into a greased dish and shape into a block.
* Cut into pieces of any shape.

Saw Dodol (Welithalapa)

Saw Dodol (Welithalapa)
Fruits in Sri Lanka
There are various types of fruits in Sri Lanka.

Fruits in Sri Lanka

Fruits in Sri Lanka
Bananas
There are various types of Banana Categories in Sri Lanka.

Banana Category
*Embul Kessel: Relatively gives a bit of a sour taste when you eat and much softer yet tastier.

* Seeni Kesel :This is very much sweeter compared to all the other banana types that you will find in Sri Lanka. Average sized and commonly found in all around the island.

* Koli Kuttu: This banana type was mainly used among the up class category and one of top selections when it comes to desserts. It is not that sweet but it will give this welcoming taste which you will tend to eat two or three more and will make your mouth water if you use this as an accompaniment with plain hoppers.

* Aana Maalu :Competitively large in size, this fruit is served for patients recovering from illnesses due to the fact of the teaming nutritious facts of the fruit. Suggest as a dessert after a heavy meal.

* Rathambala :These Bananas are red color.

Bananas

Bananas
Mangosteen
Mangosteen is a dark purple fruit with luscious translucent segments within. Its flavour may be described as a combination between strawberries and grapes. They are seasonal and are available from July to September. Mangosteens are commonly sold by the roadside at Kalutara.

Mangosteen

Mangosteen
Mangoes
Mangoes Categary
* Rathu Amba (Red Mangos): Immigrant to Sri Lanka from Malaysia. This fruit is relatively sweet but you have to be lucky to get a tastier one since most of them are sour due to the fact of the various deliberate fruit ripe maneuvers.

* Kartha kollomban (Jaffna mangos): Tropical endemic fruit mainly have roots in Jaffna. This fruit is the sweetest of all the other mangos. Comparatively large in size this fruit (ripe one) will give a heavenly taste when you take the first bite.

* Pol Amba: Large round fruit with small stone.Very fleshy.

Rambutan
The Rambutan tree was originally brought to Sri lanka from Malaya or Malayasia. This fruit is a bright red, maroon or golden skinned and covered with short,fleshy hairs. Inside there is a mouvth- watering, sweet-sour pulp,which covers the single seed. The pulp is sweeter in the better varieties,those in which the pulp easily peels off seed.

Rambutan

Rambutan
Durian
The Duriayan is propably the most motorious of tropical fruits due to its unpleasant odour. This fruit, which is round to ovoid and coverd with sharp spines,has a white,custard like pulp regaeded as an aphrodisiac.

Durian

Durian
Cashew Apple
The cashew apple is the yellowish-orange part . It is known everywhere as the nut, and the “fruit” sold for eating is a swollen stem. It has a very thin skin-green when unripe and turning to yellow, pink, or more rarely, bright scarlet, when ripe. The ripe fruit is sweet, crisp and juicy with a faint rose perfume.

Cashew Apple

Cashew Apple
Papaw (Papaya)
Considered one of the classic tropical fruits, papaya can be small or large. Papaya juice is a delicious fruit drink and Papaw is often served at breakfast. It is also pickeled and used in curries when unripe.

Papaw (Papaya)

Papaw (Papaya)
Pineapple
Pineapple in Sri Lanka are generally small but thirst quenching. A variety of pineapple known as ‘rock pineapple’,which is green and smaller than the mauritius or Kew,grows wild in Sri Lanka.

Pineapple

Pineapple
Woodapple
The wood apple is a fruit with a hard-shell which is a favorite with Elephants, as the wood apple mostly grows in jungle.When ripe the pulp within has a brown color and has slightly sweet sour taste. The pulp is most popular preparation is a drink called divul kiri made with the pulp, treacle and coconut milk.

Woodapple

Woodapple
Custard Apple
Four varieties of Custard apple are grown in Sri Lanka and each has an unmistakable flavor,whether sweet or tart. The Custard apple is a lumpy, green fruit with a sweet, custerd-like white pulp embedded with black seeds.

Nuwaraeliya Sri Lanka - "Little England"

Nuwaraeliya Sri Lanka - "Little England"


Nuwara Eliya
Nuwara Eliya is located 150 km away from Colombo in the Central Highlands of Sri Lanka.

Reaching Nuwara Eliya
Nuwara Eliya can be reached from Colombo via Kandy, which is the gateway to the Central Highlands of the island. Colombo-Kandy-Nuwara Eliya is the most scenic highland motor road of Sri Lanka. Though the city of Nuwara Eliya has no Railway station, the highland railway line that winds past the city of Nanu Oya makes the journey by train one of the most scenic and memorable experiences. The journey to Nuwara Eliya from Kandy by train as well as by car is equally spectacular. The alternative route to Nuwara Eliya from Colombo is via Hatton which is located in the southern area of the Central Highlands.

The Climate, Terrain and Vegetation of Nuwara Eliya
Nuwara Eliya which is at an elevation of 1890 meters above the sea level is the highest city in Sri Lanka and it lies beneath the tallest peak of the island, Pidurutalagala or Mount Pedro (2555 meters).

Spring in Nuwara Eliya
The salubrious climate has branded Nuwara Eliya into a sanatorium that attracts Sri Lankan tourists as well as foreign travellers to the seasonal event during February to April. Golf tournaments, horse racing, motor cross, clay pigeon shooting and carnival features are some of the main festivities. The downside of the season is the accommodation rates that shoot up above all. With thousands of local tourists flocking to Nuwara Eliya filling up hotels and guest houses that provide budget accommodation in the season and narrowing the accommodation options, foreign tourists would find it necessary to have the hotel bookings sorted out well in advance.

The Establishment of the city of Nuwara Eliya
Though Nuwara Eliya had been inhabited during the early period of the kingdom of Kandy, the existence of the spectacular “Eliya” (Sinhala: opening or clearing) valley set amidst the wooded green mountains wasn’t known to the Colonial British until the accidental discovery by the colonial civil servant John Davy in the year 1819. However it took another decade for the British to realize the potential of the city as a whole.

Governor Edward Barnes converted Nuwara Eliya into a commercial and a coffee planting centre during the 1830s. In the year 1847 the great colonial explorer Samuel Baker introduced the gardening of English vegetables in Nuwara Eliya. To date, Nuwara Eliya is the leading producer of European vegetables in Sri Lanka and it distributes all vegetables to the rest of the island.

Following the Coffee Blight in Sri Lanka during the 1870s, the plantation of tea was introduced by Sir James Taylor resulting in the development of the Nuwara Eliya district as the heart of the tea growing region of the central highlands of Sri Lanka, then called Ceylon. The first plantation on experimental stages was established in 1867 at the Loolecondera Estate situated between Kandy and Nuwara Eliya. In the year 1885 the highland railway track was extended to Nanu Oya, a town 5km south of Nuwara Eliya.

Victoria Park at Nuwara Eliya
In the centre of the town is the local Central Market. South of the market is Victoria Park spreading over an expanse of 27 acres with well maintained shrubs and trees. The cluster of exceedingly tall eucalyptuses is a main feature therein. Victoria Park though is located at close proximity to the city centre, is an ornithological hot spot where bird lovers would spend long hours. River Nanu Oya that runs through the Victoria Park and a number of lakes within it supports the endemic birds of Sri Lanka as well as migrant birds from neighbouring countries and regions such as the Himalayas. Among the birds are Kashmir flycatcher, Indian blue robin, Pied thrush, Dull-blue flycatcher and the yellow-eared bulbul.

Race Course and Golf Course at Nuwara Eliya
To the South of the Victoria Park is the Racecourse and behind the Race course is Lake Gregory. Nuwara Eliya’s finest Golf Course is located just opposite the Victoria Park. Built in 1891 by the British colonialists in Sri Lanka, then called Ceylon, this 18-hole golf course is well maintained by the Nuwara Eliya Golf Club. The club rents golf equipment and charges a fee for playing at its golf course.

Single Tree Mountain
A path from the race course leads to Single Tree Mountain that affords a bird eye-view of the surrounding hills. Single Tree Mountain unravels the spectacular sceneries of the entire town of Nuwara Eliya including the Pidurutalagala Mountain, Hakgala Mountain, Lake Gregory as well as the Northern section of Horton Plains.

Pedro and Labookelle Tea Estates at Nuwara Eliya
Pedro and Labookelle tea estates afford opportunities to get on-site knowledge regarding the tea industry of Sri Lanka.
Located 3 km east of Nuwara Eliya, beneath a flank of Mount Pedro is the Pedro Tea estate. The resident guide at the estate explains and elaborates on the process of growing and manufacturing Ceylon Tea. Labookelle Tea Estate which is located 20 km north of Nuwara Eliya, is set at an elevation of 2000 meters. The expansive estate is fully geared to host the visitors with a tour around the entire property. The café is a fine place to enjoy a cup of Ceylon tea while having a delicious slice of cake.

Soft adventure at Nuwara Eliya
Nuwara Eliya’s scenic mountainous terrain provides visitors with numerous hiking possibilities. Mount Pedro or Pidurutalgala rising to a height of 2555meters above the sea level is a great place for hiking enthusiasts, although the summit isn’t open to the public Waterfalls around Nuwara Eliya make the hiking and trekking all the more pleasant: Ramboda Falls; Devon Falls; Lakshapna Falls are to name a few. The Turf Club is also located within the city and affords visitors horse riding and pony riding. Boating opportunities are made possible by the boat house at Lake Gregory.

Horton Plains
The Horton Plains National Park, A UNESCO World Heritage is perched on the edge of the Central Highlands midway between Nuwara Eliya and Haputale, another hill country retreat, which consists of the highest plateau of Sri Lanka at 2000 feet and a paradise of bird watchers, nature lovers and hikers. The precipice that falls vertically for over 1050 meters in the park at the southern edge of the highlands to the lowlands below, called World’s End, is an excursion that wouldn’t be missed at all by the holiday makers at Nuwara Eliya.

Since the grand view from the World’s End is clouded with mist from 10 am onwards, particularly during April to September, timing on arrival at the escarpment needs to be planned. Horton Plains can be reached from Haputale too.

Nuwara Eliya Highlights

Tea Country
Sri Lanka is one of the world’s largest exporters of tea. Since the introduction of tea to Sri Lanka in the mid 19th century, Nuwara Eliya has been the capital of the tea industry. For many miles prior to reaching Nuwara Eliya from either direction you will find acres of tea plantations; in fact nothing but tea estates. There are many factories open for visitors which also consists of tea sales outlets for you to purchase.

Tea Factory
An old tea factory turned into a fine hotel is about 30-45 minutes away at Kandapola. Managed by one of the largest hotel chains in Sri Lanka, it offers good food and excellent accommodation.

Nuwara Eliya Golf Club
Walking distance from the town centre, built in 1891 the club consists of a 18 hole golf course. You can rent clubs, shoes and buy old balls.

Sri Lanka Beaches

Sri Lanka Beaches



Sri Lanka is a tropical island found in the deep blue waters of the Indian Ocean and the Bay of Bengal. The country is endowed with over a thousand miles of beautiful golden beaches that are fringed with coconut palms making it the ideal destination for a beach holiday. A large percentage of luxurious resorts and villas as well as budget hotels are located along the coastal areas to offer tourists some of the best beach holidays in Sri Lanka. The main attraction for tourists and locals are undoubtedly the beaches but some places like Galle on the South coast consists of historical heritage which is an added advantage to a sun and sand holiday. The drive along the west and south-west coast also offers interesting stopovers such as batik factories or turtle hatcheries, or activities like paying homage at a local temple, sampling local fruits from roadside vendors and getting first-hand knowledge on the art of toddy making.

There are many areas around the island that you can explore and enjoy various activities while beach holidays in Sri Lanka boast to be the best. The western and southern coastal beaches begins from Negombo, 37 km north of Colombo and curves south along the coastline for 273 km up to Hambantota. This is definitely the better developed of the two circuits in the island and currently accounts for most of the hotels and resorts. The South of Colombo which is also called the ”Gold Coast” is bursting with action with resorts stretching from Mt. Lavinia (a suburb of Colombo) and continuing along the towns of Wadduwa, Kalutara, Beruwala, Bentota, Induruwa, Kosgoda, Ahungalla, Hikkaduwa, Galle, Unawatuna, Koggala, Weligama, Mirissa, Dondra, Dickwella, Tangalle and finally Hambantota. The southern beaches are sandier than the western ones and do not shelve deeply into the sea.

The eastern and northern coastal beaches stretches north in a gentle arc from Arugam Bay up to Kuchchaveli approximately 275 km along the east coast. Pristine beaches, wide stretches of sand and what seems like miles of clear and shallow water, pretty bays and coves, deep natural harbours, still lagoons and underwater coral gardens will always take your breath away. The best beaches along the east coast include Nilaveli, Kuchchaveli, Marble Bay, Sweat Bay and the Dead Man’s Cove with its magnificent harbour, towards the north of Trincomalee. The southern section of the east coast includes the peaceful and beautiful beaches of Passikudah, Kalkudah and Arugam Bay.

With miles of golden beaches, sun and sea, our little island offers you the convenience of travelling to some of the best locations without wasting much time. You can access the western and southern coastal beaches by road starting off from the Negombo Route A3, up to Colombo. Then get the A2, better known as the Galle Road up to the city of Galle, 117kms south of Colombo. This coast line runs all the way till Hambantota before veering away towards Wellawaya which is further inland. The railway currently runs from Negombo to Matara, just short of Dondra Head, which is the southernmost tip of Sri Lanka. From Dondra, Hambantota is just 78 km by road. If you prefer flying, there are International airports at Katunayake, which is the airport servicing Colombo and also one in Mattala in the Hambantota district, along with smaller domestic air spaces in Moratuwa and Koggala.

The north and east coast beaches can be reached by taking the A4 road which cuts across the country from Colombo via Ratnapura – the city of gems, passing the Central Highlands on the way before hitting the east coast at Pottuvil, 320 km from the commercial hub. There it turns north to service the coastline up to Batticaloa at a distance of 110 km. The 137 km stretch of coastline from Batticaloa to Trincomalee is serviced by the A15 and the last beach at Kuchchavelli, which is some 35 km further up can be reached by a secondary road. Trincomalee can also be reached by train while it is connected to all the major road
networks in the country. There are domestic airports at Batticaloa and Trincomalee.

Accommodation along the coastline is not a problem. There is a wide choice of itineraries for memorable beach holidays in Sri Lanka while the experience comes with picturesque locations, as well as high quality service and affordable prices. As mentioned earlier, the most developed resorts are the ones in the south, south-west and the west coast areas, where you can experience luxurious comfort, five star amenities, adventure tours, vibrant nightlife, and international cuisine. You can also enjoy various water sports such as boarding, canoeing, sailing, boating, deep sea fishing, snorkelling, surfing, deep sea diving, river cruises, water polo, water gymnastics, water and jet-ski racing and Banana Boat riding. Seasonal bathing is available by the sea and river fronts of many hotels and of course there is also the option of a fresh or sea water swimming pool most of the time.

The food is cosmopolitan. Of course, sea food is fresh and plentiful and most hotels innovate creatively with the wide variety that is available. There is a fairly extensive choice between spicy Sri Lankan food and standard international fare. An abundance of local tropical fruit and fresh fruit juices is an essential feature of any buffet spread.

Talk to us today if you are looking for beach holidays in Sri Lanka and we promise to provideyou with tailor-made itineraries with a whole lot of sand, sun and sea.

Arugam Bay
District: Ampara
Typical Weather: Warm & Sunny
Distance from Colombo: 320 km
Located opposite the district of Colombo along the East coast of the island, this is a gorgeous world renowned bay which is perfect for pro surfing. The East coast offers infinite possibilities for all kinds of water sports and underwater photography while there are areas with shallow water for you to wade in or snorkel. The many ship-wrecks off the coast are a tempting
challenge to the experienced diver.

Batticaloa Beach
District: Batticaloa
Typical Weather: Warm & Sunny
Distance from Colombo: 314 km
Located along the East coast of Sri Lanka, Batticaloa is famous for its ‘singing’ fish and picturesque lagoon which is a massive eco system supporting the livelihood of many locals.

Bentota Beach
District: Galle
Typical Weather: Warm & Sunny
Distance from Colombo: 62 km
Located towards the south of Colombo along the infamous south-west coastline, the Bentota Beach consists of a Resort Complex with several resorts, villas, Railway station, post office, shopping arcade, cafeteria and an open air theatre showing folk and mask dancing with clusters of palms dotting the area. This also offers the perfect antidote for a beach holiday with
a number of water sports and river cruises available.

Kalpitiya Beach
District: Puttalam
Typical Weather: Warm & Sunny
Distance from Colombo: 165 km
Blessed with a wealth of stunning beaches, Sri Lanka is world-renowned as a paradise island for tourists. One of the best locations to watch dolphins and whales swimming around is the Kalpitiya beach. These magnificent sea creatures can be witnessed slightly off the coast. The lagoon is also a popular tourist attraction with a varied eco-system. Thousands of tourists and
locals are seen in Kalpitiya to experience an unforgettable beach holiday in Sri Lanka.

Beruwala Beach
District: Kalutara
Typical Weather: Warm & Sunny
Distance from Colombo: 56 km
Beruwala marks the beginning of a 130 km stretch of beach where resort development has taken immense strides during the past few years making tourists yearn for the perfect sun and sand holiday in the tropics. Safe bathing can be enjoyed in the bay area all year long.

Galle Beach
District: Galle
Typical Weather: Warm & Sunny
Distance from Colombo: 98 km / 116 km
Beach holidays in Sri Lanka would be somewhat incomplete without a trip to Galle. Located south of Colombo, Galle is one of the most important southern town’s offering guests an oldworld charm. Its natural harbour was a famous port in days gone by while the strong ramparts of the Dutch Fort and its many landmarks within, has been named as a protected UNESCO World Heritage Site. Galle is also known for its beautiful beaches, lace making, ebony carving and gem polishing industries.

Hikkaduwa Beach
District: Galle
Typical Weather: Warm & Sunny
Distance from Colombo: 98 km
Located in the South coast, Hikkaduwa is a place for underwater delights. Well known for its coral gardens, guests can hire a glass bottomed boat or a pair of goggles and flippers and explore the magical underwater life to your hearts’ content. It is advised not to purchase or encourage sale of corals in order to protect the natural environment.



Hikkaduwa Beach
Jaffna Beach
District: Jaffna
Typical Weather: Warm & Sunny
Distance from Colombo: 398 km
Situated in the northern most tip of Sri Lanka, Jaffna is both a sea port as well as an important
city of the island. The rich ancient culture of Jaffna is very interesting while the remnants of the buildings belonging to the Hindu period and of the colonial period denote the living history of Jaffna.

Other than the spectacular beaches in Jaffna, there are a number of notable attractions that should be mentioned. The old Dutch forts, the tidal well, the Keerimalai Baths, Chundikulam Sanctuary and a number of Hindu temples are to mention a few.



Jaffna Beach
The Jaffna beaches also draw quite a number of tourists and they too love to bask under the sun in these wonderful sandy coastal areas. The Casuarina Beach which is at Karainagar is the most famous in Jaffna while there are good beaches also at Santhakulam and Thondaimannar. The Tourism Board of Sri Lanka is of great help when it comes to planning tours to Jaffna.

Kalkudah Beach and Passikudah Bay
District: Batticaloa
Typical Weather: Warm & Sunny
Distance from Colombo: 282 km
Sri Lanka is the ultimate destination for all travellers in search of relaxation combined with excitement. From trying out an amazing water sport activity like snorkelling, wind surfing or jet skiing to just basking under the sun along the beaches of the island, beach holidays in Sri Lanka offers everyone the opportunity to enjoy a great vacation. The delightful sights and sounds of the ocean always surprise visitors with its natural beauty. Kalkudah beach along the east coast is one among the many stunning beaches of Sri Lanka.

The Kalkudah Bay is a 2 km long wide stretch of beach, located 32 km north of Batticaloa. Kalkudah & Passikudah are two very fine beaches in the East Coast of Sri Lanka. One of the best and unspoilt stretches of beaches in Sri Lanka is the East Coast which runs for more than 300 kilometres. Most of the beach areas are well protected from the monsoon by off shore reefs.

Kalkudah Beach
Passikudah Bay is another wide beach which is 4 km long and located just south of Kalkudah. The combined beaches of Kalkudah and Passikudah are ideal for safe bathing as the sea is clear, calm and reef-protected.It is a favourite among beach lovers and for those looking for some exciting water sport activity. The Kalkudah beach provides the perfect setting for sun bathing, windsurfing, and skiing. The waters that surround the Kalkudah beach also house a varied number of tropical fish and exotic coral reefs making it the perfect destination for snorkelling in the East coast of Sri Lanka. The combined area of Kalkudah and Passikudah was declared as a National Holiday Resort in 1973.

Kalkudah which offers guests the combination of a sun and sand holiday is emerging as a popular tourist centre with many modern hotels and stylish villas coming up. The best time to visit the East coast is ideally from May to September, as it is dry during this period. The beach is adorned with coconut palms and is always a beautiful sight to admire.

Koggala Beach
District: Galle
Typical Weather: Warm & Sunny
Distance from Colombo: 139 km
The Koggala beach is located about 12 km south of Galle while it also belongs to one of the best beaches in Sri Lanka. Stilt-Fishermen are a familiar sight here.

Kalutara Beach
District: Kalutara
Typical Weather: Warm & Sunny
Distance from Colombo: 40 km
Less than a two and a half hour drive from the airport, Kalutara is a small yet bustling town which is found along the west coast of Sri Lanka and is well known for its iconic Gangatilaka Viharaya, one of the few Buddhist monuments that permit entry and a true highlight worth visiting. Markets and small shops along with a few modern establishments make up this seaside town and it’s always a fascinating sight to watch the locals trade various goods from coconut fibre products to fresh fish and vegetables. Kalutara’s golden beaches are fringed by magnificent palms and it is also excellent for swimming and enjoying the sun and sand to your heart’s content.

Mannar Island
District: Mannar
Typical Weather: Warm & Sunny
Distance from Colombo: 325 km
The Mannar Island is probably the driest, most barren area in Sri Lanka. The landscape features many baobab trees, introduced from Africa by Arab traders’ centuries ago.

Mannar, the major town on the Mannar Island, is at the southern end, joined to the mainland by a 3 km causeway. There’s nothing much to explore apart from its picturesque Portuguese/Dutch Fort and the beach area. Talaimannar, which is near the western end, is about 3 km from the pier that was the arrival and departure point of the ferry for India that operated until 1984.

A little further west, an abandoned lighthouse at the South Point marks the start of Adam’s Bridge, the chain of reefs, sandbanks and islets that almost connects Sri Lanka to India. In the epic Ramayana, the bridge was known as the series of stepping stones that Hanuman used to follow Ravana, the demon king of Lanka, in his bid to rescue Sita.

District: Matara
Typical Weather: Warm & Sunny
Distance from Colombo: 240 km
Situated along the Matara road 4 km southeast of Weligama, Mirissa is known as one of the country’s most beautiful beaches in the southern coastal area of Sri Lanka. Its headland separates its small fishing harbour from its beautiful curve of sandy beaches with calm and clear waters. Mirissa is the alternative for a quieter beach holiday as opposed to Unawatuna or Hikkaduwa.

Mount Lavinia Beach
District: Colombo
Typical Weather: Warm & Sunny
Distance from Colombo: 12 km
Located towards the south of Colombo, Mount Lavinia is an immediate Colombo city suburb and the Mount Lavinia beach is one of the better known locations to relax even during colonial times. It lies alongside a windswept headland jutting into the waters of the Indian Ocean. The sand is the softest while the waves are calm and clear. The Governor’s House built in 1805 by Sir Thomas Maitland, now forms part of the famous Mount Lavinia Hotel.

Mount Lavinia Beach
Negombo Beach
District: Gampaha
Typical Weather: Warm & Sunny
Distance from Colombo: 37 km
A characteristic fishing town 37 km north of Colombo, Negombo is a mere 6 km away from the Bandaranaike International Airport. Set amidst lush groves of coconut palms, the town breathes the spirit of the sea. Negombo is a gourmet paradise with plenty of fresh sea food. Old world fishing crafts like the outrigger canoe and the catamaran bring in seer, skip jack, herring and mullet, while lobster and prawns are caught in the lagoon. Various water sports activities can also be enjoyed while Negombo spells out a fun-filled beach holiday in Sri Lanka.

Nilaveli Beach
District: Trincomalee
Typical Weather: Warm & Sunny
Distance from Colombo: 271 km
Just 4 km away from Trincomalee, Nilaveli was the venue for the 1985 International Funboard Championships. The beach has ample water sports facilities including fishing and sea angling. Whale Watching in the sanctuary is a speciality. Pigeon Island, a ten-minute boat ride from the Nilaveli beach, is an ideal place to skin/scuba dive, or to just have a sun bath. A few metres from the coast is a small rocky island that is good for snorkelling.


Tangalle Beach
District: Hambantota
Typical Weather: Warm & Sunny
Distance from Colombo: 195 km
Situated south of Colombo, Tangalle is one of the nicest spots along the south coast, particularly if you want somewhere to find a place to laze around and soak up the sun. Tangalle’s series of bays are a modern attraction, while there are private beaches and coves along the coast.


Trincomalee Beach
District: Trincomalee
Typical Weather: Warm & Sunny
Distance from Colombo: 257 km
Trincomalee is the ideal refuge for the beach addict with its fine natural harbour while it offers some of the best sea bathing spots in the country. Horatio Nelson, the British admiral of the 18th century had described Trincomalee as the finest natural harbour in the world. The hot wells and the Pigeon Island are the important places of tourist interest in the vicinity. There is an old Portuguese/Dutch Fort which is a reminiscent of the bygone Colonial era.

Unawatuna Beach
District: Galle
Typical Weather: Warm & Sunny
Distance from Colombo: 108 km
Unawatuna, which is about 5km away from Galle, is a beautiful wide curving beach. The beach has been acclaimed amongst one of the 12 best beaches in the world. There is a reef protecting the beach, which makes it safe for bathing. Rumasssala, a rocky outcrop projecting into the sea at Unawatuna is connected to the legend of Ramayana. It is believed to be a piece of mountain
that was fallen when Lord Hanuman brought the mountain to Sri Lanka in search of a medicinal herb to treat Laxamana-Rama’s brother who was wounded in battle. The serene surroundings and the Dutch architecture add to the charm of Unawatuna. However, the atmosphere is quite vibrant during the night with many tourists flocking to dance the night away.

Unawatuna Beach
Wadduwa Beach
District: Colombo
Typical Weather: Warm & Sunny
Distance from Colombo: 22 km
Situated along the west coast of Sri Lanka, 22 km South of Colombo, Wadduwa is well known for its unspoilt beaches as well as the rich coconut plantations and as a major producer of coconut toddy and vinegar. The town is also well known for selling products made from coconut fibre such as carpets and brooms. You can explore the area which consists of a number of ancient Buddhist temples.


Weligama Beach
District: Matara
Typical Weather: Warm & Sunny
Distance from Colombo: 98 km / 143 km
Weligama which literally means ‘sandy village’ is a picturesque bay located along the southern coastal belt of Sri Lanka. There is also an off shore islet where a French Count built his dream house. Weligama is where you will see the famous stilt fishermen while the area is also well known for beeralu lace making which had been introduced by the Portuguese.


Polhena Beach
District: Matara
Typical Weather: Warm & Sunny
Distance from Colombo: 98 km / 160 km
Polhena beach which is very popular among local tourists is located in close proximity to the Matara city. This is an ideal place for scuba diving, surfing and sunbathing etc. It’s a highly famed destination due to its natural swimming pool created by coral reef.




Sri Lankan Robinhood

Sri Lankan Robinhood - "Saradiyel"

Deekirikevage Saradiel widely famous as Utuwankande Sura Saradiel,translation:Saradiel the Hero of Mountain Utuwan is a Ceylonese gang leader and bandit who became a legendary figure in Sri Lanka known as the "Robin Hood of Sri Lanka". Some Sri Lankan scholars place him in the context of regional insurgencies of against British Colonial rule rather than a manifestation of local lawlessness or economic justice . Due to superstition he was believed to have the power of not being seen and that he was bullet proof. Many believe that this is because he had "yantra" on his arm which lent him such powers.


"Saradiyel" Adventures

Saradiel briefly took to thievery, distributing his stolen items amongst the poor villagers. However he left the area to Colombo and worked as a barrack boy at the Rifle Barracks, learning much about weapons before leaving, taking several firearms with him.

Thereafter he took to highway robbery, becoming a notable outlaw in the district for much of his exploits. Charges were brought on him for killing Natakoti Chettiar a rich merchant and he was arrested. Due to a lack of evidence, he was set free. A warrant for his arrest was issued after a robbery at the Molligoda Walauwa. He then briefly left the area, going to his father's in Chilaw. When his father refused to shelter him, he returned to the mountain of Utuwankande, which he had made his hideout for numerous raids.

He was arrested Pillawatte near Negombo after a struggle that lead to the Police informant being stabbed by him. Saradiel was taken to court in Hultsdorf, Colombo to stand trial for murder, yet he managed to escape from Mahara Prison. Soon after he was arrested at Utuwankande only to escape again.

Returning to Utuwankande hill in Mawanella he formed a gang of robbers, made raids on carriages and coaches on the highway to Kandy from Colombo. Soon these attacks spread to Rambukkana, Polgahawela and Kurunegala. Resulting in his exploits becoming famous throughout the island and the British administrators increasing the police units in the area. Travelers resorted to armed escorts.

In an effort to capture him he was surrounded at his mother's home, when he went to visit her. In the shootout that ensued he escaped and made his way to Matale. At this point Sirimale, one of Saradiel's band defected and became an informant to the police.

Sura Saradiel's lifelong friend Mammale Marikkar after taken into Custody in 1864.
Final

On 21 March 1864 he was drawn to a house in Mawanella. On a tip off, a police party surrounded the house. They found Saradiel there with Mammalay Marikkar. Sgt. Ahamath fired at Saradiel first and wounded him; Mammalay Marikkar fired killing Constable Shaban. Escaping from the house, Sgt. Ahamath stood guard outside the only door, preventing the bandits' escape. The Assistant Government Agent Kegalle F.R. Saunders soon arrived on the scene with a detachment of Ceylon Rifles. Seeing that resistance was futile, the two surrendered.



Taken to Kandy, they were tried at Kandy Assize by an English-speaking jury before Justice Thompson, with Richard Morgan prosecuting as crown advocate. The jury found them guilty: Both were sentenced to death. They were taken to the gallows on 7 May 1864, with many coming to see the famed Saradiel. Before his execution he addressed the crowd. A letter from the queen was misinterpreted and he was sentenced to death. The letter accidentally read: 'kill him, not let him go', when it was supposed to be: 'kill him not, let him go'. Before the mistake with the comma was noticed Saradiel and Mammalay had already been sent to the gallows to be hanged.

Saradiel distributed much of his plunder among the poor, and never stole from them[citation needed]. Due to this he was referred to as the "Robin Hood of Sri Lanka". Due to much of his raids were targeting British and their native supports, who had gain wealth as the lower and medium levels of the colonial administration, he gain much popularity among the poor villagers who were opposed to the British. As a result many consider his actions just and Saradiel rebel against British rule rather than a bandit.

Constable Shaban who was killed in the attempt to apprehend Saradiel was the first Sri Lankan policemen to be killed in the line of duty. To this effect March 21 is the date Sri Lanka Police commemorate its fallen members, as constable Shaban was killed on 21 March 1864.

His brother was a famous sculpturer who sculptured the statue of St. Joseph on the front facade of the St. Joseph's Church Wennappuwa

Yapahuwa - Ancient Capital City of Ancient Sri Lanka

Yapahuwa - Ancient Capital City of Ancient Sri Lanka

Yapahuwa was one of the ephemeral capitals of medieval Sri Lanka. The citadel of Yapahuwa lying midway between Kurunagala and Anuradhapura was built around a huge granite rock rising abruptly almost a hundred meters above the surrounding lowlands.

In 1272, King Bhuvenakabahu transferred the capital from Polonnaruwa to Yapahuwa in the face of Dravidian invasions from South India, bringing the Sacred Tooth Relic with him. Following the death of King Bhuvenakabahu in 1284, the Pandyans of South India invaded Sri Lanka once again, and succeeded in capturing Sacred Tooth Relic. Following its capture, Yapahuwa was largely abandoned and inhabited by Buddhist monks and religious ascetics.


Location and Name

The rock fortress complex of Yapahuwa is situated in the North Western Province, Sri Lanka. It is approximately between southeast of Mahawa midway Kurunegala and Anuradhapura. The original name of this Buddhist Heritage is Yapawwa, but now this is called as Yapahuwa which is a kind of distortion of its genuine etymological sense.


Historical Information

Yapahuwa served as the capital of Sri Lanka in the latter part of the 13th century (1273–1284). Built on a huge, 90 meter high rock boulder in the style of the Sigiriya rock fortress, Yapahuwa was a palace and military stronghold against foreign invaders.
The palace and fortress were built by King Buvanekabahu I (1272–1284) in the year 1273. Many traces of ancient battle defences can still be seen, while an ornamental stairway, is its biggest showpiece. On top of the rock are the remains of a stupa, a Bodhi tree enclosure, and a rock shelter/cave used by Buddhist monks, indicating that earlier this site was used as a Buddhist monastery, like many boulders and hills in the area. There are several caves at the base of the rock. In one of them there is a shrine with Buddha images. One cave has a Brahmi script inscription. At the southern base of the rock there is a fortification with two moats and ramparts. In this enclosure there are the remains of a number of buildings including a Buddhist shrine. There is also a Buddhist temple called Yapahuwa Rajamaha Vihara built during the Kandyan period.
The Tooth Relic was brought from Dambadeniya and kept in the Tooth Temple built for the purpose at the top of the third staircase. The relics were carried away from the temple here to South India by the Pandyas, and then recovered in 1288 by Parakkramabahu III (1287–1293), who temporarily placed them in safety at Polonnaruwa.