Ceylonese Curry with Rice Noodles Video by Tarla Dalal Video by Tarla Dalal
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Ceylonese Curry With Rice Noodles Recipe Video by Tarla Dalal
Preparation Time
15 Mins
Cooking Time
15 Mins
Total Time
30 Mins
Makes
6.00 servings
Ingredients
For Ceylonese Curry With Rice Noodles
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 chilli ,
1 tbsp coriander (dhania) seeds powder
2 tsp chilli powder
3/4 cup finely chopped onion
1 cup finely chopped tomato
salt to taste
3 black peppercorns (kalimirch)
2 sticks cinnamon (dalchini)
To Be Ground Into Sambol Chutney (using 1/4 Cup Of Water)
1/2 cup freshly grated coconut
1/2 cup finely chopped onion
1 tsp chilli powder
salt to taste
1 tsp lemon juice
Method
For the ceylonese curry
- Combine the coconut milk and cornflour in a bowl and mix well till no lumps remain.
- 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.
- 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.
- 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.
- Add the boiled vegetables, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Divide the curry into 6 equal portions and keep aside.
How to proceed
- 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.
- Repeat step 1 to make 5 more portions.
- Serve the ceylonese curry with rice noodles immediately.
See step by step images of Ceylonese Curry with Rice Noodles
