Prakash K. Sivanathan, Niranjala M. Ellawala

Indiappa Kothu

Name: Indiappa Kothu
Yield: Serves 4
Cuisine: Sri Lankan
Ingredients: 16 string hoppers (Indiappa); 250 g (9 oz) mutton or chicken curry (Elumas, Kukul Mas Mirisata or Koli Kari) with only a little sauce; 250 g (9 oz) mutton or chicken curry (Elumas, Kukul Mas Mirisata or Koli Kari) with only a little sauce; 250 g (9 oz) mutton or chicken curry (Elumas, Kukul Mas Mirisata or Koli Kari) with only a little sauce; 250 g (9 oz) mutton or chicken curry (Elumas, Kukul Mas Mirisata or Koli Kari) with only a little sauce; 2 eggs; 250 g (9 oz) mutton or chicken curry (Elumas, Kukul Mas Mirisata or Koli Kari) with only a little sauce; ½ red (bell) pepper, cut into 1 cm (½-inch) pieces; salt; 150 g (5½ oz) cabbage or leeks or both, finely sliced; 150 g (5½ oz) cabbage or leeks or both, finely sliced; 150 g (5½ oz) carrots (about 2 medium), medium diced; 1 tbsp frozen peas, defrosted (optional); 1 medium red onion, roughly chopped; ¼ tsp ground turmeric; 7 fresh curry leaves; 2 green chillies, deseeded and roughly chopped; 16 string hoppers (Indiappa); 2 tbsp oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Sri Lanka

By Prakash K. Sivanathan and Niranjala M. Ellawala

Published 2017

About

Ingredients

16 string hoppers (Indiappa)
2 tbsp oil
7

Asia
Sri Lanka
Dinner

Method

Gently loosen the string hoppers with your fingers until they look more like noodles.

Heat the oil in a medium wok or frying pan (skillet) over a low heat. Add the curry leaves and green chillies and stir-fry for a few seconds. Add the onions and sauté until they are just soft, about a minute or so, then add the turmeric.

Turn the heat up to high, add the vegetables, and stir-fr