NO SUBSTITUTE, SRI LANKAN COOKING TOOLS

- Article by rustic tour guide sri Lanka 

01. CLAY POTS

These are also known as ‘walang’ and is used to cook and serve curries. It is believed that clay enhances the flavor and aroma of the food, so the best curries come from clay pots. Modern materials such as metal do not give the same result. Additionally, research shows that clay has a high food-preserving ability as it protects food from bacteria. Clay pots can be placed directly on a flame when cooking and are often taken straight to the table for serving

02. COCONUT SCRAPER

Coconut is one of the most frequently used ingredients in Sri Lankan cooking, so the coconut scraper – or ‘Hiramanaya’ – is an essential kitchen utensil, usually clamped onto the side of a work surface. It is used to work tough coconut flesh into flakes. Using coconut milk powder as an alternative to the fresh coconut milk that the Hiramanaya produces spoils the taste and aroma of the curry, which Sri Lankans do not like.

03. HANDMADE SPOONS

Traditionally used in Sri Lankan cooking, these are made by hand from a coconut shell and come in many different sizes. A variety of modern spoons are available at markets, but they can’t beat the coconut shell spoon’s heat-absorbing ability, depth, and simplicity of use.

04. MORTAR & PESTEL

This two-part tool consists of a stone pot into which ingredients are placed and a long round wooden pole, used to pound and crush. Known as the ‘wan gediya and mol gaha’, this utensil is a must-have for authentic Sri Lankan cooking. While modern appliances cut ingredients into tiny pieces, the pestle and mortar allow the user to mash the ingredients and break down more cell walls as a result (but without damaging delicate ingredients such as herbs). This releases more flavor and makes a more intense curry paste, plus allows the user to control the texture of the ingredients – modern food processors only work with pre-defined settings.