This is a crispy side dish which is suitable for eating with plain rice. As we called in Sri Lanka, this spicy crispy baduma is cooked with deep fried Sprats, peanuts (ratakaju) and Kathurumurunga leaves. In case if you cannot find kathurumurunga leaves (Agathi leaves), then you can use curry leaves. Still, it is a crispy side.
This Fried Sprats, peanuts and Kathurumurunga leaves Baduma is easy to prepare. Simply deep fry all the ingredients and finally mix together and sprinkle some salt.
Read : Kathurumurunga kola mallum
Recipe: Fried Sprats, peanuts and Kathurumurunga leaves Baduma
1cup dried sprats (Haal Masso/ikan bilis /anchovies)
½ cup raw peanuts
1cup of Kathurumurunga Leaves (Agathi Leaves)
3 dried red chilli
1 teaspoon chilli flakes
Salt as per taste
Cooking oil as necessary
Remove the head part of the sprats, clean and wash. Drain water and keep aside.
Wash kathurumurunga leaves and keep aside to drain water completely.
Wash and drain water from peanuts.
Heat oil in a wok. Add sprats and fry until crispy and golden brown. Drain oil on a paper towel.
Then deep fry the peanuts and keep aside to drain oil.
Deep fry Kathurumurunga leaves until crispy. Remove from oil and keep aside on a paper towel.
Deep fry red chili and keep aside to drain oil.
Finally, in a pan add a small amount of oil to the wok. (Around 1 teaspoon)
When it is hot add the chili flakes and stir fry. Then add deep fried sprats, peanuts, kathurumurunga leaves and dried red chilies.
Sprinkle a dash of salt.
Mix well and remove from flame.
It is ready to serve as a crispy side.
Make sure you deep fry all ingredients until crispy.
Peanuts can get burned quickly.So,you have to be careful when deep frying peanuts.
Instead of Kathurumurunga leaves,you can use curry leaves too.
Adjust red chili flakes according to the taste.Add more if you look for really spicy dish.
Add deep fried onions to get different taste/flavour.