Sri Lanka Nelum Ala (curried Lotus Root) Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
---------> source <---------,
"A taste of Sri Lanka",
By Indra Jayasekera,
NELUM ALA (CURRIED LOTUS ROO
225 gram: Lotus root,
2: Tomatoes,
1: Chile, fresh
25 gram: Shallots,
Curry leaf sprigs,
1/2 tsp: Fenugreek,
1/2 tsp: Salt,
250 milliliter: Coconut milk, thick
1/4 tsp: Turmeric,
1/4 tsp: Chile powder,
1/2 tsp: Paprika,
25 gram: Ghee,
1 tsp: Curry powder,
Directions:
===========================> 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
Source from luhu.jp
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
Source from luhu.jp