How to Make Anuradhapura Rice Plate (Traditional & Healthy Version)
The Anuradhapura Rice Plate is a celebrated vegetarian rice and curry combination from Sri Lanka's north-central region. Named after the ancient city of Anuradhapura, this dish embodies the agricultural richness and spiritual heritage of Sri Lanka. It features steamed Sri Lankan red rice served alongside an array of vibrant vegetable curries, tempered lentils (parippu), and spicy sambols. Each element of the plate is infused with local spices, coconut, and fresh herbs, creating a harmonious balance of flavors and textures. This rice plate isn't just a meal—it's a showcase of Sri Lanka's commitment to wholesome, plant-based eating. The dish is both satisfying and nourishing, making it an ideal choice for anyone seeking a flavorful, healthy, and authentic Sri Lankan experience. Perfect for home cooks worldwide, the Anuradhapura Rice Plate is easy to prepare, naturally vegetarian, and adaptable for various dietary needs. Whether you're new to Sri Lankan cuisine or a long-time fan, this rice plate is sure to impress with its depth of taste and nutritional value.
Ingredients
- 1 cup Sri Lankan red rice (Heenati or Suwandel variety)
- 1/2 cup Split red lentils (parippu) (Rinsed well)
- 1 cup Long beans (or green beans) (Sliced)
- 1 small Eggplant (brinjal) (Cubed)
- 1 medium Carrot (Sliced)
- 1/2 cup Fresh grated coconut (For pol sambol)
- 1 small Onion (Finely chopped)
- 2 Green chili (Sliced)
- 1 sprig Curry leaves (Fresh preferred)
- 1/2 tsp Mustard seeds
- 1/2 tsp Turmeric powder
- 1/2 cup Coconut milk (Light)
- to taste Salt
- 1/4 tsp Black pepper
- 1 Lime (For sambol)
Step-by-step instructions
Step 1 · Rinse the red rice thoroughly
Rinse the red rice thoroughly. Cook with 2 cups of water until tender but not mushy, about 15-20 minutes. Fluff and set aside.
Step 2 · Simultaneously
Simultaneously, cook split red lentils in a saucepan with 1.5 cups water, turmeric, and salt until soft. Add coconut milk and simmer for 2 more minutes to finish the parippu curry.
Step 3 · Heat a nonstick pan
Heat a nonstick pan. Temper mustard seeds and curry leaves in a teaspoon of coconut oil. Add onions, green chili, and sauté until fragrant.
Step 4 · Add sliced beans
Add sliced beans, carrots, and eggplant to the pan. Sprinkle with turmeric, salt, and pepper. Stir-fry for 5 minutes, then cover and cook until vegetables are just tender.
Step 5 · For pol sambol: In a bowl
For pol sambol: In a bowl, combine grated coconut, chopped green chili, onion, salt, and a squeeze of lime. Mix vigorously until well blended.
Step 6 · Arrange the cooked rice on each plate
Arrange the cooked rice on each plate. Serve with portions of parippu curry, sautéed vegetables, and a spoonful of pol sambol on the side. Garnish with extra curry leaves if desired.
Why this recipe is healthy
This dish is a healthy choice because it uses whole grains, a variety of vegetables, and coconut in moderation. It's high in fiber, which supports digestion and satiety, and contains no added sugars or processed ingredients. By steaming, sautéing with minimal oil, and using plant-based proteins, the Anuradhapura Rice Plate supports heart health and balanced energy while maintaining authentic Sri Lankan flavors.
A note on tradition
The Anuradhapura Rice Plate reflects the agrarian roots and Buddhist traditions of Sri Lanka’s cultural triangle. This meal, typically eaten for lunch, is common in temple feasts and family gatherings in the north-central region. It honors the local harvest, emphasizing simplicity, balance, and respect for nature’s bounty. The variety of vegetarian curries and sambols represents communal sharing and the wholesome diet favored in rural Sri Lankan households.