In 1986 my grandfather immigrated from Dehiwala, Sri Lanka (LK) to Maryland when my mom was 3. Since then our family tree had been growing branches in the US. My grandpa is also the person that brought the majority of Sri Lankan culture to the US, including the recipes of many curries that originated in Sri Lanka.
Because of my family's Sri Lankan household, we eat many different curries with our rice. Some examples are beef curry, white chicken curry, beetroot curry, and dhal curry (a kind of lentil). Our traditional white rice is usually imported form Asian countries such as China, the Koreas, & Japan. Sometimes, instead of rice, we eat roti with our curry. Roti is seasoned bread in a pancake-like shape.
Dhal curry is a staple dish in Sri lanka, and a quick dish to prepare.
My grandmother often makes special Sri Lankan foods for special occasions involving a feast (birthdays, important holidays, etc). Hoppers are popular specials. They are a mixture of rice flour & coconut milk shaped into a funnel. They can also be made with fried eggs in the middle. String hoppers on the other hand are not traditional hoppers as they are made of long rice instead. Also my grandma makes yellow rice for Christmas & Thanksgiving celebrations because again, it's part of my Sri Lankan culture.
A tutorial from the perspective of a Sri Lankan native.
My grandmother is by far the person that influences what I eat. Whenever my family feels the need for a prestige dinner, we look up to her to cook up some of her wonderful homemade recipes. Two recipes that have been passed down are the general way to make seasoned yellow rice and the traditional dhal curry recipe.
If I were to eat the same meal every day for the rest of my life, I would eat Chinese fried rice. The following ingredients are what I would put in it: corn, soy sauce, onions, teriyaki chicken, cooked carrot strips, steamed broccoli, snap peas, & green beans.