Sri lanka nelum ala (curried lotus root)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ---------> source <--------- | ||
| \"A taste of Sri Lanka\" | ||
| By Indra Jayasekera | ||
| 225 | grams | Lotus root |
| 2 | Tomatoes | |
| 1 | Chile, fresh | |
| 25 | grams | Shallots |
| Curry leaf sprigs | ||
| ½ | teaspoon | Fenugreek |
| ½ | teaspoon | Salt |
| 250 | millilitres | Coconut milk, thick |
| ¼ | teaspoon | Turmeric |
| ¼ | teaspoon | Chile powder |
| ½ | teaspoon | Paprika |
| 25 | grams | Ghee |
| 1 | teaspoon | Curry powder |
Directions
NELUM ALA (CURRIED LOTUS ROO
===========================> Directions <======================== Wash and cut the lotus root into small pieces. Slice the tomatoes, chile and shallots. Place the lotus root in a pan and add the tomato, chile, curry leaves fenugreek, salt, coconut milk, turmeric, chile powder and paprika and cook for about 10 minutes In a frying pan heat 25 g ghee and when sizzling add the shallots and fry until transparent. Pour in the lotus root curry, add the curry powder and cook for a further 2 minutes.
ISBN #962 224 010 0