Sri Lankan Wedding Menu

 

Sri Lankan Wedding Menu

This menu features the rich, vibrant flavors of a traditional Sri Lankan wedding feast. From fragrant yellow rice to spiced curries and sweet wattalappam, each dish is made to impress and satisfy guests. The combination of spices, coconut milk, and aromatic herbs creates a culinary experience perfect for the big day.

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Menu 

1. Yellow Rice (Kaha Bath) 

2. Chicken Curry (Kukul Mas Curry) 

3. Mutton Curry (Elu Mas Curry) 

4. Tempered Dhal (Parippu) 

5. Brinjal Moju (Wambatu Moju) 

6. Fried Fish with Chili Paste 

7. Cashew Curry (Kajoo Curry) 

8. Papadam 

9. Salad with Pineapple & Cucumber 

10. Wattalappam (Dessert) 

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INGREDIENTS 

1. Yellow Rice (Kaha Bath) 

• Basmati rice – 1.5 kg 

• Ghee – 200 g 

• Pandan leaves – 4 

• Cardamom pods – 6 

• Cloves – 6 

• Cinnamon stick – 2 inches 

• Turmeric powder – 2 tsp 

• Salt – to taste 

• Water – as needed 

2. Chicken Curry 

• Chicken – 2.5 kg, cut into medium pieces 

• Chili powder – 4 tbsp 

• Roasted curry powder – 4 tbsp 

• Turmeric – 1 tsp 

• Garlic paste – 2 tbsp 

• Ginger paste – 1 tbsp 

• Onions – 4 large, sliced 

• Coconut milk (thick) – 1 L 

• Pandan leaves – 2 

• Curry leaves – 2 sprigs 

• Cinnamon – 2 inches 

• Salt – to taste 

3. Mutton Curry 

• Mutton – 2 kg 

• Unroasted curry powder – 3 tbsp 

• Roasted curry powder – 3 tbsp 

• Chili powder – 3 tbsp 

• Garlic – 2 tbsp 

• Ginger – 1 tbsp 

• Onions – 3, sliced 

• Coconut milk – 750 ml 

• Salt – to taste 

4. Tempered Dhal 

• Red lentils – 500 g 

• Coconut milk – 400 ml 

• Chili powder – 1 tbsp 

• Turmeric – ½ tsp 

• Onions – 1, sliced 

• Green chilies – 2 

• Curry leaves – 1 sprig 

• Mustard seeds – 1 tsp 

5. Brinjal Moju 

• Small brinjals – 1 kg, sliced 

• Oil – for deep frying 

• Vinegar – 200 ml 

• Sugar – 150 g 

• Chili powder – 3 tbsp 

• Mustard seeds – 1 tsp 

• Salt – to taste 

6. Fried Fish with Chili Paste 

• Seer fish – 1.5 kg 

• Chili powder – 4 tbsp 

• Turmeric – 1 tsp 

• Salt – to taste 

• Oil – for frying 

7. Cashew Curry 

• Cashew nuts – 500 g (soaked) 

• Green peas – 250 g 

• Curry powder – 1 tbsp 

• Turmeric – ½ tsp 

• Onion – 1, sliced 

• Green chilies – 2, sliced 

• Coconut milk – 400 ml 

8. Salad 

• Pineapple – 1 large, cubed 

• Cucumber – 2, sliced 

• Onion – 1, thinly sliced 

• Green chilies – 2 

• Salt – to taste 

• Lime juice – 3 tbsp 

9. Papadam 

• Papadam – 20 pieces 

• Oil – for frying 

10. Wattalappam 

• Eggs – 10 

• Jaggery – 750 g 

• Thick coconut milk – 1 L 

• Cardamom powder – 1 tsp 

• Nutmeg powder – ½ tsp 

• Vanilla essence – 1 tsp 

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Tools Needed 

• Large cooking pots 

• Wok or deep-frying pan 

• Rice cooker or large pan for rice 

• Wooden spoons 

• Knife and cutting board 

• Blender (optional for pastes) 

• Serving dishes & trays 

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INSTRUCTIONS 

1. Yellow Rice 

1. Wash rice and drain. 

2. Heat ghee, add pandan, cardamom, cloves, cinnamon, and turmeric. 

3. Add rice, stir for 2 minutes. 

4. Add water and salt, cook until fluffy. 

2. Chicken Curry 

1. Marinate chicken with spices, garlic, ginger, and salt for 30 minutes. 

2. Heat oil, sauté onions, pandan, and curry leaves. 

3. Add chicken, stir well, then add coconut milk. 

4. Simmer until chicken is tender. 

3. Mutton Curry 

1. Marinate mutton with curry powders, garlic, and ginger. 

2. Sauté onions, curry leaves, cinnamon. 

3. Add mutton, stir, add coconut milk, cook until soft. 

4. Tempered Dhal 

1. Boil dhal with turmeric and salt. 

2. Add coconut milk, simmer. 

3. Temper onions, mustard seeds, curry leaves, and chili powder; mix in. 

5. Brinjal Moju 

1. Deep fry brinjals until golden. 

2. Mix vinegar, sugar, chili, mustard, and salt. 

3. Combine with fried brinjals. 

6. Fried Fish 

1. Rub fish with chili, turmeric, and salt. 

2. Deep fry until golden. 

3. Serve with chili paste. 

7. Cashew Curry 

1. Sauté onions, chilies, and curry powder. 

2. Add cashews, peas, and turmeric. 

3. Add coconut milk, simmer until soft. 

8. Salad 

1. Mix pineapple, cucumber, onion, and chilies. 

2. Add salt and lime juice before serving. 

9. Papadam 

1. Deep fry papadam until puffed. 

10. Wattalappam 

1. Melt jaggery with coconut milk. 

2. Beat eggs, mix in spices and essence. 

3. Combine with jaggery mix, steam until set. 

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Macros (Approx. per Serving) 

• Calories: ~950 kcal 

• Protein: 42 g 

• Carbohydrates: 110 g 

• Fat: 40 g 

(Wedding menus are rich, so serve mindful portions!) 

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Time Required 

• Preparation: 2.5 hours 

• Cooking: 2 hours 

• Total: 4.5 hours 

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Tips 

• Prepare curries a day before for better flavor. 

• Use fresh coconut milk for authenticity. 

• Fry papadam and prepare salad last to keep them crisp. 

• Use banana leaves for serving to add a touch of elegance. 

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FAQs 

Q: Can I replace mutton with beef? 

Yes, beef works well, but the cooking time will be slightly longer. 

Q: Is this menu too spicy for foreign guests? 

Reduce chili powder by 30% for a milder version. 

Q: Can I make wattalappam without jaggery? 

Yes, you can use brown sugar, but the flavor will be different.