Total Time
30mins
Prep 10 mins
Cook 20 mins

From today's City Times newspaper. This Sri Lankan speciality is rich and when served with ghee rice, it becomes a wholesome meal.

Ingredients Nutrition

Directions

  1. Heat oil in a pan.
  2. Add mustard seeds and allow to crackle.
  3. Add curry leaves and saute for a few brief seconds.
  4. Add all the remaining ingredients.
  5. Cook for 15 minutes.
  6. Serve hot with plain white Basmati rice or ghee rice (recipe posted separately) and papaddams.

Reviews

(1)
Most Helpful

I think I'm in love with curry leaves now! Too bad they are hard to find...Made this with your Ghee Rice and also with your Yogurt Cucumber Mint Salad, which I put thru the blender... Thank you for your cheerful recipes!

Slewfoot Sue June 08, 2007

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a