Timila

Timila is a traditional Sri Lankan dish made from finely mashed and pounded jackfruit. It is a staple of Sinhalese cuisine, particularly popular in the island's southern and western provinces. The preparation of Timila involves carefully selecting ripe but firm jackfruit, which is then cooked until tender. The cooked flesh is then mashed and pounded, often using a mortar and pestle, to achieve a smooth, paste-like consistency.

Various ingredients are added to the mashed jackfruit to enhance its flavor and texture. Common additions include grated coconut, onions, garlic, chili peppers, and spices such as turmeric, cumin, and curry powder. Some recipes may also incorporate small dried fish or shrimp for a savory depth. The mixture is then typically seasoned with salt and sometimes a touch of tamarind for a slight tang.

Timila is usually served as a side dish with rice and curries. Its unique texture and mild, slightly sweet flavor make it a versatile accompaniment to spicier main courses. It can also be enjoyed on its own or as part of a larger meal. The dish is a good source of carbohydrates and dietary fiber from the jackfruit. Its preparation reflects a traditional method of utilizing local produce and creating flavorful dishes with simple ingredients.