Prepare to embark on a tantalizing journey through Sri Lankan cuisine with the most unexpected and delightful dish you'll ever encounter! The Nelum Ala Curried Lotus Root is not just a recipe; it's a magical transformation of an ancient aquatic plant into a creamy, spice-laden delicacy that will transport your taste buds to the lush tropical landscapes of Sri Lanka. Get ready to impress your dinner guests and challenge your culinary skills with this unique and mouthwatering recipe that turns an ordinary vegetable into an extraordinary culinary masterpiece!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Sri Lankan
Serves: 4 servings
Ingredients
- 300g lotus root, sliced
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 teaspoon turmeric powder
- 1 teaspoon curry powder
- 1 cup coconut milk
- Salt to taste
- 1 tablespoon oil
- Fresh curry leaves
Instructions
- Wash the lotus root thoroughly under cold running water, then peel the skin using a vegetable peeler. Slice the lotus root into thin, uniform rounds approximately 3-4mm thick.
- Heat oil in a heavy-bottomed pan over medium heat. Add sliced onions and sauté until they become translucent and slightly golden, which takes about 3-4 minutes.
- Add minced garlic, grated ginger, and fresh curry leaves to the pan. Stir and cook for another 1-2 minutes until the aromatics release their fragrance.
- Sprinkle turmeric powder and curry powder into the pan. Stir quickly to coat the onions and prevent the spices from burning, cooking for about 30 seconds.
- Add the sliced lotus root to the spice mixture, gently stirring to ensure even coating. Cook for 2-3 minutes to allow the lotus root to absorb the spice flavors.
- Pour in the coconut milk, ensuring the lotus root is mostly submerged. Add salt to taste and stir gently to combine all ingredients.
- Reduce heat to low, cover the pan, and simmer for 20-25 minutes. Stir occasionally to prevent sticking and ensure even cooking.
- Check the lotus root's tenderness by piercing with a fork. The root should be soft but still retain a slight crispness.
- Once cooked, remove from heat and let it rest for 5 minutes to allow the flavors to meld together.
- Serve hot as a side dish, garnished with fresh curry leaves or chopped cilantro if desired.
Tips
- Choose Fresh Lotus Root: Look for firm, unblemished lotus roots with minimal dark spots. Fresh roots will have a crisp texture and better flavor absorption.
- Slice Uniformly: Use a sharp knife to create even, thin slices (3-4mm) to ensure consistent cooking and texture throughout the dish.
- Spice Management: Toast your spices briefly to release their essential oils and enhance their flavor, but be careful not to burn them.
- Coconut Milk Matters: Use full-fat, fresh coconut milk for the richest, most authentic flavor and creamy consistency.
- Don't Overcook: Lotus root should retain a slight crispness. Check periodically to prevent turning it into a mushy texture.
- Garnish Wisely: Fresh curry leaves or chopped cilantro can elevate the dish's aroma and visual appeal.
- Serving Suggestion: Pair with steamed white rice or traditional Sri Lankan pol sambol for a complete meal experience.
Nutrition Facts
Calories: 193kcal
Carbohydrates: 13g
Protein: 3g
Fat: 16g
Saturated Fat: 11g
Cholesterol: 0mg
