Lotus Root Curry (නෙලුම් අල කරිය )

 Lotus Root Curry (නෙලුම් අල කරිය )

 

Sri Lankan Lotus Root Curry, locally known as Nelum Ala Curry, is one of the island’s most unique and visually stunning dishes. Made from the edible root of the lotus flower—an ingredient valued throughout Asia for its symbolic purity—this curry brings together gentle crunch, creamy textures, and fragrant spices in a way that feels both comforting and refined.

The lotus root’s natural pattern of airy holes gives each slice a beautiful, lace-like look, transforming an everyday curry into something naturally elegant. Simmered in coconut milk and seasoned with turmeric, mustard seeds, curry leaves, and aromatic spices, this dish captures the essence of Sri Lankan home cooking: simple ingredients elevated by time-honored techniques.

Served with warm rice, roti, or alongside a traditional rice and curry spread, Nelum Ala Curry is more than just a side dish—it’s a celebration of Sri Lanka’s rich culinary heritage. Whether you’re exploring island flavors for the first time or recreating a nostalgic favorite, this curry offers a wholesome, earthy, and deeply satisfying experience in every bite. 

Sri Lanka’s culinary heritage is a vibrant tapestry of color, aroma, and tradition—and among its many beloved dishes, Lotus Root Curry (Nelum Ala Curry) stands out as both visually striking and wonderfully flavorful. With its delicate crunch, creamy coconut-based gravy, and subtle spice profile, this curry brings a sense of elegance to even the simplest rice meal.

What makes lotus root so special is not just its taste, but its history. The lotus plant (Nelum) is considered sacred throughout Asia, symbolizing purity, beauty, and resilience. From its petals to its seeds and root, every part of the lotus is cherished—and in Sri Lankan kitchens, the lotus root becomes a delicious, comforting curry that bridges culture with cuisine.

 

 

Ingredients You’ll Need

For the curry:

  • 200g lotus root, peeled and sliced into thin rounds

  • 1 medium onion, sliced

  • 2–3 green chilies, slit

  • 1 tsp turmeric powder

  • 1 tsp mustard seeds

  • 1 tsp fenugreek seeds (optional)

  • 1 sprig curry leaves

  • ½ tsp roasted curry powder

  • 1 cup thick coconut milk

  • 1 cup thin coconut milk or water

  • Salt to taste

  • 1 tbsp coconut oil 

     

How to Make Sri Lankan Lotus Root Curry

Peel the lotus root and slice it into thin rings. Rinse in water to remove excess starch and prevent discoloration.

 

Add onion,garlic,chilies,curry leaves cinnamon and fenugreek seeds.Sprinkle in turmeric ,very little chilli powder,and curry powder.  Mix well so the spices release their fragrance.


 
 

Add the sliced lotus root and stir to coat with spices. Pour in the thin coconut milk (or water). Add salt to taste.


Cook on low heat for 10–12 minutes until the lotus root becomes tender but remains slightly crunchy.


Pour in the thick coconut milk and simmer for another 3–5 minutes. Do not boil vigorously—this keeps the curry creamy.



Taste and adjust salt or spices as needed. Remove from heat and let it sit for a few minutes before serving.


 

Serving Suggestions

Sri Lankan Lotus Root Curry pairs wonderfully with:

  • Steamed white or red rice

  • Coconut sambol

  • Dhal curry

  • Polos (young jackfruit curry)

  • Gotu kola sambol

  • Roti or string hoppers

Its mild, creamy flavor balances well with spicier curries and tangy side dishes.

Final Thoughts

Sri Lankan Lotus Root Curry is more than just a dish—it’s a celebration of Sri Lankan culture, nature, and tradition. With its beautiful appearance, nourishing qualities, and comforting flavors, it’s a wonderful addition to both everyday meals and festive spreads.

Whether you’re discovering Sri Lankan cuisine for the first time or reconnecting with a nostalgic favorite, Nelum Ala Curry offers a taste of the island’s soul in every bite.

 

 

Comments

Post a Comment

Popular posts from this blog

Date Cake

Image
Date Cake Ingredients 500 g dates ppitted 1 cup water 100g brown sugar 2 Eggs 125 g Butter 1 1/2 Cups Self raising flour 2 tsp Vanila 1 tsp Bicarb. Method Preheat the oven 180 or 160 fan forced. Add the dates, Butter, sugar & water. Cook it till it boils Add bicarb and leave it to cool down. Whisk the eggs. Add eggs, self raising flour,vanila and mix well. Add the mixture in to a baking tray and bake 40 min.
Read more

Milk Bread (Very soft and easy) (+playlist)

Image
Home made Milk Bread (Very Soft & Easy) Ingredients 610g Bread flour 120 g Sugar 20g Yeast 50 g Milk Powder 2 Eggs 1 cup of milk Salt 100g whipping cream 6g Salt For the roux 1 cup of water. 1/3 cup Bread Flour Method Make the roux. Add four to the water and cook several minutes until it becomes thick. Leave it to cool. Add all the ingredients in to the mixing bowl except milk. Add the prepared roux in to that. Start kneading adding milk little by little. Knead the dough for 15 minutes. After kneading cover it with a damp cloth and leave in a warm place to double in size. Punch down the dough and cut in to 6 equal size pieces. Then spread the dough take one corner to the other and overlap it. Reapeat the same process. Then roll it from one corner to the other. Then put them on a prepared loaf pan to prove till double in size. When it is double in size egg wash. Bake on 180 about 30 -40 min.
Read more

Sri Lankan Oil Cakes (Konda kavum)

Image
Sri Lankan Oil Cakes (Konda Kav um) Oil cake is a very authentic and a traditional sweet that made out  of rice flour , treacle, and coconut oil. After mixing the ingredients leaving the dough to rest makes this sweet forms the konde or like a knot done to womens hair. The person has to  be little skillfull to make them. I was trained from my child hood by my grand mother. After making oil cakes she gives me the last bit to try. That gave me the ability to make them nicer. You need to be patient  when cooking them, as well as it takes time and have to cook them on low flame. Traditionally they use husks and leaves of coconut tree to cook them,as the flame is not very stronger. If you make them bigger you need to cook them longer, if not the middle of the Kavum can be raw. People use to put the cooked Kavum in big pots of treacle and tie around the pot tightly and hang them in a corner of the kitchen. After several months after the new year they took them out to ...
Read more