Spicy Asian Fire Hot Mutton curry with Traditional Taro roots Curry to balance the hotness for lunch_ Rural Me
- 11 months ago
By August the leaves of Taro (Gahala/Kiri ala) turns into a yellowish color. They say this is the best time to harvest this root yam. Though this root yam is known as “Gahala” (green taro), traditionally they are being called as “Kiri Ala” in Sri Lanka. “Taro” is a very nourishing as well as a delicious indigenous root yam! This yam is being enjoyed by our traditional Sri Lankan’s by boiling them and eaten with a “lunu miris” (very famous spicy Sri Lankan chilli sambol) for their breakfast. But since we have this very spicy mutton curry for lunch I thought to give this traditional yam a twist by making a white curry out of them.
To the mutton curry I used our best and natural high quality Sri Lanka spices which I make each of these spice and curry powder at home as per our family traditional methods. Finally added few fresh red chilies to give the curry that hot kick. My mutton curry’s flavor and the richness got enhanced with all these home made curry powder. Since the mutton curry is "Fire hot and spicy", I cooked the Taro curry with lots of coconut milk to subtle the heat of the mutton curry. Grand mother makes a very tasty tempered dish(devilled dish) out of the stems of the Taro tree. I have never tasted such mouthwatering tempered dish that grandmother used to make. Do you know my friends, that it’s not very easy to make this tempered dish as one wrong move, this dish will make your mouth itch. The taste becomes unforgettable when a handful of dried prawns are added to this yum tempered dish! I was very satisfied as the lunch table was laid with simple, very nutritious and delicious dishes which were made with a very minimum time as well.
Oh...! I forgot to tell you about this unusual golden delicious goodness that we got for dessert from my elder aunty’s garden. This is a new version of the normal watermelon but the color is golden yellow instead of the normal ruby red. It’s a new variety it seems, grown from some seeds where the agriculture officer had given to my aunty. The yellow watermelon is almost similar to the usual red watermelon but the taste is almost so sweet as bees honey. Of course I’m sure you must have noticed how our dear brother ate each piece, holding from both his hands also by his mouth!!
To the mutton curry I used our best and natural high quality Sri Lanka spices which I make each of these spice and curry powder at home as per our family traditional methods. Finally added few fresh red chilies to give the curry that hot kick. My mutton curry’s flavor and the richness got enhanced with all these home made curry powder. Since the mutton curry is "Fire hot and spicy", I cooked the Taro curry with lots of coconut milk to subtle the heat of the mutton curry. Grand mother makes a very tasty tempered dish(devilled dish) out of the stems of the Taro tree. I have never tasted such mouthwatering tempered dish that grandmother used to make. Do you know my friends, that it’s not very easy to make this tempered dish as one wrong move, this dish will make your mouth itch. The taste becomes unforgettable when a handful of dried prawns are added to this yum tempered dish! I was very satisfied as the lunch table was laid with simple, very nutritious and delicious dishes which were made with a very minimum time as well.
Oh...! I forgot to tell you about this unusual golden delicious goodness that we got for dessert from my elder aunty’s garden. This is a new version of the normal watermelon but the color is golden yellow instead of the normal ruby red. It’s a new variety it seems, grown from some seeds where the agriculture officer had given to my aunty. The yellow watermelon is almost similar to the usual red watermelon but the taste is almost so sweet as bees honey. Of course I’m sure you must have noticed how our dear brother ate each piece, holding from both his hands also by his mouth!!