How you can get involved

You can join us as a Volunteer worker to the project or donate funds or equipments (water pump, horses, video and seminar equipments,etc… ) required.Apart from that you can support us to print leaflets, support for transport requirements and any support you can provide us to get our own vehicle.

N.P.Kannangara
Sampath bank. Aluthgama
Acc no-107954938989
Branch  code BSAMLKLX
Bank code 7278

Volunteers

Satisfy yourself by offering your service for protecting these fascinating creatures who are in danger.

The role of volunteers

  • Cleaning the tanks , premises
  • Making pits for burring eggs 
  • Burry the eggs
  • Transporting sea sand from the beach
  • Transporting sea water from the sea
  • Feeding to turtles
  • Washing turtles (giving them a wash) 
  • Lifting turtles to tanks to tank 
  • Releasing turtles 
  • Guiding to tourists 
  • Issuing admission tickets
  • Picking sea plants
  • keeping the beach clean, planting shelter plants, etc
  • Night patrolling on the beach

Benefits as a Volunteer

  • Opportunity to gain knowledge on complete life cycle of Turtles.
  • Night patrolling on beach is Interesting and rewarding.
  • Volunteers will have the chance to be involved in taking tours around the project and sharing a little of their gained knowledge with locals and tourists.
  • Opportunity to learn the local language.

 

 

 
Sri Lankan Foods
 
Kiribath with Lunumiris
 
Sri Lankan cuisine has influences from colonial powers, foreign traders and the Kerala region of India. Key ingredients are rice, coconut and especially spices, reflecting the island’s history as a spice producer and trading post over several centuries.
 
 
A Sri Lankan rice and curry dish
 
Sri Lankan cuisine centers around boiled or steamed rice served with a curry of fish or chicken along with other curries made with vegetables, lentils or fruit. Dishes are accompanied by pickled fruit or vegetables, chutneys and sambals, especially coconut sambol, a paste of ground coconut mixed with chili peppers, dried Maldive fish and lime juice.
 
 
Pol Sambola
 
Pol Sambola (Coconut Sambol) – Spicy Coconut Garnish. An early mention of the planting coconuts is found in the Mahavamsa during the reign of Agrabodhi II. Coconuts are common in the Sri Lankan diet and the main source of dietary fat. Sri Lanka is the home to the coconut research institute of srilanka. The coconut tree brings a lot of value to our country
 
 
Kottu
 
Kottu is a spicy Sri Lankan stir-fry of shredded roti bread with vegetables, optionally with other ingredients such as egg, meat or cheese
 
 
Hoppers
 
Hoppers (appa) are a range of dishes based on a fermented batter, usually of rice flour and coconut milk with spices, that is deep fried or steamed. The fermenting agent is palm toddy or yeast. Hopper variants can be either savoury, such as egg hoppers, milk hoppers, string hoppers, or sweet such as vandu appaand pani appa. Savoury hoppers are often accompanied by lunu miris, a mix of red onions and spices
 
 
String Hoppers
 
String hoppers (idiyappa) are made from hot-water dough of rice meal or wheat flour. This is pressed out in circlets from a string mould onto little wicker mats, then steamed
 
 
Pittu
 
Pittu are cylinders of steamed rice mixed with grated coconut
 
 
Roti
 
Godhamba Roti is a simple Sri Lankan flatbread usually made from wheatflour. A variant is Pol Roti, in which shredded coconut is mixed into the dough
 
 
Sri Lankan Sweets
 
Kevum oil cake is made with rice flour and treacle and deep-fried to a golden brown. Moong Kevum is a variant where mung bean flour is made into a paste and shaped like diamonds before frying. Other types of Kevum are Athiraha, Konda Kevum, Athirasa & Handi Kevum. Many sweets are served with kiribath milk rice during the Sinhala and Tamil New Year.

 Undu Walalu/Undu wal or Pani walalu – is a sweet from the Mathale area, prepared using urad bean flour & kithul treacle.
 Aluwa – diamond-shaped rice-flour pastries
 Aggala – rice balls flavoured with treacle
 Kalu Dodol – A solid toffee-like confection made by lengthy reduction of coconut milk thickened with rice flour and sweetened with jaggery.
 Weli Thalapa – Made from flour & treacle.
 Watalappam – a steamed pudding made with coconut milk, eggs, and jaggery has become a staple Sri Lankan dessert. It was introduced by the Malay     immigrants.
 Kokis – A savoury crispy biscuit-like dish made from flour
 
 
Short Eats
 

“Short eats” refers to a variety of snacks that are bought and eaten by the dozen from short eat shops and restaurants. These are eaten on the go mainly for breakfast or during the evening tea time. Short eats include pastries, Chinese rolls and patties. A popular short eat among Tamils is the Mutton Roll, which is tender pieces of mutton with potato and seasoned with spices. This can be very hot and is served all over the world, where the Sri Lankan Tamil population is vast. Other short eats:

 Vade- Parippu Vade, Ulundu Vade, Isso(Prawn) vade
 Chinese Rolls or Egg Rolls, which often contain minced meats, potatoes, and vegetables.
 Patties & Pastries recipe- Filled with veges/meat or Fish Vegetable/fish Roti-a flatbread with a filling rolled into a triangular shape & baked. Short eats are served at parties or to guests when they visit a home.

 
 
Beverages
 
Beverages commonly served in Sri Lanka include

 Faluda – a mixture of syrup, ice cream, jelly pieces and basil seeds, served cold
 Fruit juices – especially passionfruit juice
 Toddy- a mildly alcoholic drink made from palm tree sap.
 
 
Accommodation
 
     
Living room Bed room
     
 
 
 
Wash room