Biodiversity for Food and Nutrition Project Sri Lanka

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HIRITHALA CURRY


INGREDIENTS

  • Hirithala tubers - 500 g
  • Water
  • Small amount of salt
  • Small amount of turmeric powder
  • Curry leaves
  • Green chillies -3-4 capsules
  • Red onions - 5 bulbs
  • Coconut milk (from one coconut)
  • Pandan leaf
  • Chili powder - 3-4 teaspoons
  • Curry powder - 1 teaspoon

 

Preparation


• Clean Hirithala tubers thoroughly and wash with hot water repeatedly to avoid skin irritations
• Cut Hirithala tubers into pieces
• Add salt, pandan & curry leaves, red onions, green chilies, small amount of turmeric powder, teaspoon of curry powder, 3-4 teaspoons of chili powder and water and heat
• Once the water is evaporated from the curry add coconut milk and boil while stirring continuously


Jayarathne Menike
Moragammana, Aranayake