Sri Lankan tempered dishes, also known as “temperadu” or “tempero,” are a delicious and integral part of Sri Lankan cuisine. These dishes showcase the vibrant and complex flavors that are characteristic of the island nation’s culinary heritage. Tempering is a cooking technique in which spices and aromatic ingredients are sautéed or fried in hot oil or ghee until they release their full flavor and aroma. This technique is a staple in Sri Lankan cooking and is used to elevate the taste of various ingredients, primarily vegetables and sometimes meat or seafood.