Tamils in Sri Lanka are linguistically and culturally distinct. 70% of them live in north and eastern parts of the country.The koneswaram kovil is a symbol of epic history due to its participation in Saiva literature dating back to 700CE.
Cuisine
The cuisine of Sri Lankan Tamils draws influence from that of India, as well as from colonialists and foreign traders. Rice is usually consumed daily and can be found at any special occasion, while spicy curries are favourite dishes for lunch and dinner. Rice and curry is the name for a range of Sri Lankan Tamil dishes distinct from Indian Tamil cuisine, with regional variations between the island's northern and eastern areas. While rice with curries is the most popular lunch menu, combinations such as curd tangy mango, and tomato rice are also commonly served.
String hoppers, which are made of rice flour and look like knitted vermicelli neatly laid out in circular pieces, are frequently combined with tomato sothi (a soup) and curries for breakfast and dinner. Another common item is "puttu", a granular, dry, but soft steamed rice powder cooked in a bamboo cylinder with the base wrapped in cloth so that the bamboo flute can be set upright over a clay pot of boiling water. There are also sweet and savoury puttus. Another popular breakfast or dinner dish is Appam a thin crusty pancake made with rice flour, with a round soft crust in the middle.It has variations such as egg or milk Appam.
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