Sri Lanka Nelum Ala (Curried Lotus Root)
380
Crunchy lotus root in a very flavorful and rich spicy coconut milk curry sauce, perfect over basmati rice. This recipe delivers huge flavor from some very simple ingredients.
Ingredients
| 225 | grams |
lotus root
|
* |
| 2 | each |
tomatoes
|
|
| 1 | each |
green chili peppers
fresh |
* |
| 25 | grams |
shallots
|
|
| 1 | x |
curry leaves
|
* |
| ½ | teaspoon |
fenugreek
|
|
| ½ | teaspoon |
salt
|
|
| 250 | ml |
coconut milk
thick |
* |
| ¼ | teaspoon |
turmeric
|
* |
| ¼ | teaspoon |
chili powder
|
* |
| ½ | teaspoon |
paprika
|
|
| 25 | grams |
ghee (clarified butter)
|
|
| 1 | teaspoon |
curry powder
|
Directions
Wash and thinly slice the lotus root.
Dice the tomatoes, chile and shallots.
Heat a pan over medium-high heat.
Place the lotus root in the pan and add the tomato, chile, curry leaves fenugreek, salt, coconut milk, turmeric, chile powder and paprika and cook for about 10 minutes or more until the ingredients thicken into a sauce like consistency.
In a small frying pan heat 25 g ghee (clarified butter) and when sizzling add the shallots and fry until transparent.
Add the onions and butter to the lotus root, add the curry powder and cook for a further 2 minutes.
Serve over basmati rice.
You can substitute butter or canola oil for the ghee if you wish.
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Nutrition Facts
Serving Size 76g (2.7 oz)Amount per Serving
Calories 7169% of calories from fat
% Daily Value *
Total Fat 5g
8%
Saturated Fat 3g
16%
Trans Fat
0g
Cholesterol 13mg
4%
Sodium 474mg
20%
Total Carbohydrate
2g
2%
Dietary Fiber 2g
7%
Sugars g
Protein
2g
Vitamin A 19%
•
Vitamin C 34%
Calcium 3%
•
Iron 6%
* based on a 2,000 calorie diet
How is this calculated?
Hello, is that 1 curry leaf or 1 branch? And is your methi ground or seeds? Thank you
almost 5 years ago