Biodiversity for Food and Nutrition Project Sri Lanka

Print
Email

KATU ALA CURRY


INGREDIENTS

  • Katuala tubers - 500 g
  • Water
  • Small amount of salt
  • Small amount of turmeric powder
  • Garlic- 3-4 bulbs
  • Curry leaves
  • Pepper seeds
  • Chili (Kochchi)
  • Red onions-5 bulbs
  • Small amount of coconut milk

 

Preparation


• Clean and wash katuala tubers
• Cut in to pieces
• Add small amount of salt and turmeric powder and boil
• Add garlic- 3-4 bulbs, curry leaves, pepper seeds, chili (Kochchi), red onions-5 bulbs and small amount of coconut milk
• Heat until boiling of coconut milk


Jayarathne Menike
Moragammana, Aranayeke