Category:Sri Lankan Vegetarian

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Sri Lanka produces some of the world's most succulent fruits and vegetables. The country's diverse climate that varies from arid to salubrious, gives the soil the variety and the rich moisture to produce fruits and vegetables that are a sought after items in the world. The flavor differs from bitter to very sweet exotic taste from region to region where it is grown.

Capsicum is a genus of plants related to the tomato in the nightshade family, whose fruit is used as a spice, vegetable, and medicine.

Carrots - A carrot is a root vegetable, typically orange in color with a woody texture.

Celery- As a salad plant, celery, especially if at all "stringy", is difficult to digest but possesses valuable diuretic properties. Both blanched and green it is stewed and used soups, the seeds also being used as a flavoring ingredient. Celery seed is used as a spice.

Sweet corn - Sweetcorn is commonly eaten as a vegetable, rather than a grain. The cobs are picked for relatively rapid distribution (or frozen in this 'soft' state) before the fruits mature into hard grains. The kernels are boiled or steamed and eaten as a side dish.