Ceylonese Curry with Rice Noodles


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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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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 (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

Method
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

  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.
RECIPE SOURCE : Desi KhanaBuy this cookbook
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