Ceylonese curry with rice noodles recipe | Sri Lankan veg rice noodles | rice noodles with coconut milk |
by Tarla Dalal

Ceylonese curry with rice noodles recipe | Ceylon rice noodles | rice noodles with coconut milk | with 40 amazing images.

Ceylonese curry with rice noodles recipe | Ceylon rice noodles | rice noodles with coconut milk is a one dish meal with a rich coconut milk flavour. Learn how to make Ceylon rice noodles.

To make 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.

To serve Ceylonese curry with rice noodles, place ¾ cup of rice noodles in a bowl, pour 1 portion of the Ceylonese curry over it and top it with little sambol chutney. Repeat step 1 to make 5 more portions. Serve immediately.

Ceylon’s cuisine is characterized 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. It is topped on Ceylon rice noodles.

The rice noodles and the curry strike a contrast in hue, texture and flavour too!. For an absolute Ceylonese experience, serve this rice noodles with coconut milk with sambol chutney.

Tips to make Ceylonese curry with rice noodles. 1. Drain the rice noodles well once cooked and keep aside. 2. While making Ceylonese noodles, make sure you stir in well in between to avoid it from curdling. 3. You can keep the curry ready in advance.

Enjoy Ceylonese curry with rice noodles recipe | Ceylon rice noodles | rice noodles with coconut milk | with step by step photos.

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Ceylonese Curry with Rice Noodles recipe - How to make Ceylonese Curry with Rice Noodles

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 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

To Be Ground Into Sambol Chutney (using 1/4 Cup Of Water)
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 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.

Nutrient values (Abbrv) per serving

Energy	331 cal
Protein	5.3 g
Carbohydrates	36.8 g
Fiber	4.2 g
Fat	19.1 g
Cholesterol	0 mg
Sodium	22.4 mg

Click here to view calories for Ceylonese Curry with Rice Noodles

Ceylonese Curry with Rice Noodles Video by Tarla Dalal

Ceylonese Curry with Rice Noodles recipe with step by step photos

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what is sambol chutney made of ?

1/2 cup freshly grated coconut, 1/2 cup finely chopped onions, 1 tsp chilli powder, salt to taste and 1 tsp lemon juice. See below image of list of ingredients for sambol chutney.

what is Ceylonese curry noodles made of ?

what is Ceylonese curry noodles made of ? Sri Lankan veg rice noodles is made from 4 1/2 cups cooked rice noodles, 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, 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) and 3/4 cup chopped and boiled mixed vegetables (carrots , french beans , green peas). See below image of list of ingredients for ceylonese curry noodles.

how to boil rice noodles

Take enough water in a deep nonstick pan, add approx. 200 gms of the rice noodles. Let it boil on a medium flame for 4 mins.
Drain the rice noodles and keep aside.

how to make sambol chutney

To make sambol chutney for Ceylonese curry with rice noodles recipe | Ceylon rice noodles | rice noodles with coconut milk, in a small mixer jar, add 1/2 cup freshly grated coconut.
Add 1/2 cup finely chopped onions.
Add 1 tsp chilli powder.
Add salt to taste.
Add 1/4 cup of water and 1 tsp lemon juice.

Close the lid and blend in a mixer till smooth. Keep aside.

how to make Ceylonese curry

To make Ceylonese curry for Ceylonese curry with rice noodles recipe | Ceylon rice noodles | rice noodles with coconut milk, take a big bowl and add 1 1/2 cups coconut milk (nariyal ka doodh).
Add 1 tsp cornflour.
Mix well using a whisk till no lumps there.
Take a deep non-stick pan and pour the prepared coconut milk-cornflour mixture.

Add 1 cup of water.
Mix well and cook on a medium flame for 1 minute, while stirring continuously. Make sure the flame is not very high and also do stir it well.
Add the 1/2 tsp fenugreek (methi) seeds , soaked for 10 minutes and drained.
Add 4 to 5 curry leaves (kadi patta).
Add 2 green chillies , slit.

Add coriander (dhania) seeds powder.
Add 2 tsp chilli powder.
Mix well.
Cook on a slow flame for 1 to 2 minutes, while stirring continuously.
Add 3/4 cup finely chopped onions. This gives a nice flavor.

Add 1 cup finely chopped tomatoes. This gives that little sourness.
Add a pinch of turmeric powder (haldi).
Add salt to taste.
Add black peppercorns (kalimirch).
Add 2 sticks cinnamon (dalchini).

Cook on a medium flame for 10 to 15 minutes, while stirring occasionally.
Add 3/4 cup chopped and boiled mixed vegetables. Make sure they are boiled just right and not over boiled or not even under cooked.
Mix well.
Cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Keep aside.

how to assemble Ceylonese curry with rice noodles

To aeesmble Ceylonese curry with rice noodles recipe | Sri Lankan veg rice noodles | rice noodles with coconut milk | take a serving bowl and add ¾ cup of cooked rice noodles

Pour 1/6 th of the prepared Ceylonese curry evenly over it.
Finally top it up with little sambhol chutney.
Repeat steps 1 to 3 to make 5 more servings and serve Ceylonese curry with rice noodles | Sri Lankan veg rice noodles | rice noodles with coconut milk | immediately.

tips to make Ceylonese curry with rice noodles

Drain the rice noodles well once cooked and keep aside.
While making Ceylonese noodles, make sure you stir in well in between to avoid it from curdling.