Staple Food in Sri Lanka

Rice and curry are the main staple food in Sri Lanka. Rice is the single most important crop occupying 34% of the total cultivated land area in Sri Lanka. There are two main paddy cultivation periods in Sri Lanka. They are Maha and Yala. On average 560,000 hectares are cultivated during Maha while 310,000 hectares during Yala.  This makes the average annual extent sown with rice to about 870,000 ha. Paddy is mostly cultivated in Kurunegala, Ampara, Polonnaruwa and Anuradhapura.  

Rice is rich in Carbohydrates, dietory, fibers and vitamins B. In Sri Lanka people make string hoppers, hoppers, pittu and roti from rice.As well as most of the New Year sweets are also made by rice flour. Say for and example, Aluwa, Kokis etc. 

Paddy cultivation need at least 1900mm rainfalls as well as 21°c to 32 °c temperature is optimal. The day time relative humidity is generally ranged from 55 to 75 percent where as nighttime values are generally around 75 to 85 per cent.