2017 Sep 7
Your meal of rice and curry would be incomplete without this mouthwatering Lotus Root Curry! Get cooking!
Ingredients:
- Nelum Ala 250 g
- Onion (small) 1
- Green chilli 1
- Small red onions 3
- Garlic 2 cloves
- Salt 1/3 tsp
- Chilli powder 1/2 tsp
- Curry powder 1 tsp
- Turmeric powder 1/4 tsp
- Maldive fish 1 tsp
- Mustard seeds 1/4 tsp
- Coconut milk 2 cups
- Curry leaves & rampa
- Oil 2 tsp
Method:
- Clean and cut nelum ala into thin slices.
- Place nelum ala in a clay pot and add onion, curry leaves and rampa (save half for when tempering), green chilli, curry powder, chilli powder, turmeric powder and salt. Mix coconut milk and cook until nelum ala is tender.
- When nelum ala is cooked well, heat a pan or remove nelum ala from the clay pot and use that, add oil, red onions, curry leaves and rampa, garlic, maldive fish and mustard seeds.
- When onions are golden brown, add cooked nelum ala, mix well and take it off the heat.
Aunty D. is a full-time mom working a little magic in the kitchen whenever she’s got time on her hands. She brings to you easy and fast recipes with a twist of Sri Lankan spices and cooking techniques. Get Cooking!
