Ceylonese Curry with Rice Noodles

Ceylonese Curry, chopped mixed vegetables are cooked in a coconut milk base, with a wide choice of spices, which are cultivated commonly in ceylon.

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केयलोनीस् करी विद राइस नूडल्स् - हिन्दी में पढ़ें (Ceylonese Curry with Rice Noodles in Hindi) 

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Ceylon’s cuisine is characterised by the abundant use of coconut, which is available ample in that country. In this particular ceylonese curry, chopped mixed vegetables are cooked in a coconut milk base, with a wide choice of spices, which are also cultivated commonly in that land. This curry is to be accompanied by sambol chutney for an absolute ceylonese experience.

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Ceylonese Curry with Rice Noodles recipe - How to make Ceylonese Curry with Rice Noodles

Preparation Time:    Cooking Time:    Total Time:     Makes 6 servings (6 serving )
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4 1/2 cups cooked rice noodles

For The Ceylonese Curry
1 1/2 cups coconut milk (nariyal ka doodh)
1 tsp cornflour
1/2 tsp fenugreek (methi) seeds , soaked for 10 minutes and drained
4 to 5 curry leaves (kadi patta)
2 green chillies , slit green chillies
1 tbsp coriander (dhania) seeds powder
2 tsp chilli powder
3/4 cup finely chopped onions
1 cup finely chopped tomatoes
a pinch of turmeric powder (haldi)
salt to taste
3 black peppercorns (kalimirch)
2 sticks cinnamon (dalchini)
3/4 cup chopped and boiled mixed vegetables (carrots , french beans , green peas)

To Be Ground Into Sambol Chutney
1/2 cup freshly grated coconut
1/2 cup finely chopped onions
1 tsp chilli powder
salt to taste
1 tsp lemon juice
For the ceylonese curry

    For the ceylonese curry
  1. Combine the coconut milk and cornflour in a bowl and mix well till no lumps remain.
  2. Pour the coconut milk-cornflour mixture in a deep kadhai, add 1 cup of water mix well and cook on a medium flame for 1 minute.
  3. Add the soaked fenugreek seeds, curry leaves, green chillies, coriander seeds powder and chilli powder, mix well and cook on a slow flame for 1 to 2 minutes, while stirring continuously.
  4. Add the onions, tomatoes, turmeric powder, salt, peppercorns and cinnamon, mix well and cook on a medium flame for 10 to 15 minutes, while stirring occasionally.
  5. Add the boiled vegetables, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
  6. Divide the curry into 6 equal portions and keep aside.

How to proceed

    How to proceed
  1. Place ¾ cup of rice noodles in a bowl, pour 1 portion of the ceylonese curry over it and top it with little sambhol chutney.
  2. Repeat step 1 to make 5 more portions.
  3. Serve immediately.

Ceylonese Curry with Rice Noodles Video by Tarla Dalal

Nutrient values per serving
Energy381 cal
Protein5.8 g
Carbohydrates38.8 g
Fiber8.7 g
Fat22.5 g
Cholesterol0 mg
Vitamin A178.5 mcg
Vitamin B10.1 mg
Vitamin B20.1 mg
Vitamin B30.8 mg
Vitamin C14.6 mg
Folic Acid20.1 mcg
Calcium39.5 mg
Iron1.4 mg
Magnesium0 mg
Phosphorus0 mg
Sodium11.6 mg
Potassium96.3 mg
Zinc0.2 mg

RECIPE SOURCE : Desi KhanaBuy this cookbook

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Ceylonese Curry with Rice Noodles
 on 16 Mar 15 05:22 PM

I love this coconut flavoured curry with rice noodles. And perfectly cooked vegetables. And the onion chutney with a nutty taste, served just completes the dish.