Nelum Ala or Lotus Root is one of our favourites when it is cooked as a curry.The name of it is enough for me to feel hungry!There are different methods to use ‘Nelum Ala’ in a spicy recipe. In Sri Lanka, Lotus Root is not much bigger. But lotus root which we can buy here are bit bigger in diameter. So, I cut them into small pieces to make the dish more delicious.
This Nelum Ala curry is mild spicy & use green chili instead of red chili. Adding of Grated coconut makes the curry more thick.Hope you like to see how I cook Nelum Ala (lotus root).
Here is my recipe for Nelum Ala curry in Sri Lankan style.
Ingredients: (2-3 servings)
250g Lotus roots(Nelum Ala)
2-3 green chili sliced lengthwise
1 onion sliced
1 sprig curry leaves
1inch piece pandan leaf/(rampa)
¼ tsp turmeric powder
1 tsp curry powder
1 tsp mustard seed
1 tsp fenugreek seeds
Piece of cinnamon
Salt to taste
1/2 cup thick coconut milk
1 cup thin coconut milk
2-3 cloves garlic
3-4 tbspn grated fresh coconut
½ tsp pepper powder
Clean lotus root, slice into small pieces.
Add all the spices together with green chilli, onion, rampa & curry leaves.
Mix all & add thin coconut milk & allow to cook in medium flame.
Meanwhile grind garlic, fresh grated coconut & pepper together into a paste.
Once Lotus Root is cooked add thick coconut milk. Stir well.
Adjust salt to taste.
Then add grinded coconut, garlic & pepper paste in to it & mix well. This paste will make the gravy thicker.
Simmer for few seconds & remove from the flame.
Serve & enjoy!!
How do you cook Lotus root?As a soup or as a curry?I would like to know different recipes… 🙂
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