Ceylonese Curry with Rice Noodles

by Tarla Dalal

Added to 67 cookbooks
This recipe has been viewed 7700 times

The combination of ceylonese curry, rice noodles and the sambhol chutney taste just perfect. . A sure hit at any party !

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Preparation Time: 15 mins
Cooking Time: 15 mins
Makes 6 servings
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Ingredients

4 1/2 cups cooked rice noodles

For The Ceylonese Curry
1 1/2 cups coconut milk
1 tsp cornflour
1/2 tsp fenugreek (methi) seeds , soaked for 10 minutes
4 to 5 curry leaves (kadi patta)
2 slit green chillies
1 tbsp coriander (dhania) 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 peppercorns (kalimirch)
25 mm (1") piece 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

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 kadhai, add 1 cup of water in a kadhai, mix well and cook on a medium flame for 1 minute.
Add the soaked fenugreek seeds, curry leaves, green chillies, coriander 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 powder, 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 immediately.

RECIPE SOURCE : Desi Khana