Kiri Ala & Kathurumurunga Leaves Tempered
An ideal side dish for rice with a Sri Lankan yam. The Kiri ala can be substituted with Potatoes or any other yam.
Kiri Ala & Kathurumurunga Leaves Tempered
Print recipe
| Prep time | 15 minutes |
| Cook time | 15 minutes |
| Total time | 30 minutes |
| Meal type | Side Dish |
| Region | Asian |
| Chef Duminda | Chef Duminda |
Ingredients
- 200g Kiri Ala
- 1 bunch Kathurumurunga Leaves
- 1 Onion (Sliced)
- 1 Garlic (Sliced)
- 2 teaspoons Chili Flakes
- 1/2 teaspoon Turmeric Powder
- 1 Green Chili (Sliced)
- 3 teaspoons Dry Fush Flakes
- Salt
- Paper
- LYMOL
Directions
| Step 1 | |
| Boil the kiri ala with turmeric and salt | |
| Step 2 | |
|
In another pan, sauté the dry fish flakes until cooked and add the curry leaves, onion, garlic, chili flakes and sauté for a few more minutes |  |
| Step 3 | |
|
Add the katurumurunga leaves |  |
| Step 4 | |
|
Now mix in the potatoes, season with salt, paper and LYMOL. Serve with steam rice |  |
