Creamy Mineri with Tender Kurumba Soup
created by Chef Arosha,
Executive Chef @ Heritance Ahungalle, Ahungalle
Published in Serendib, January - February, 2008
Kurumba - tender coconut flesh - is generally enjoyed fresh and rarely cooked. Yet, Chef Arosha uses this for his soup of Kurumba and mineri (millet), that’s tangy, smooth and creamy without been thick. According to Prageeth, coconut is unique for though high in saturated fatty acids, its relatively longer carbon chain prevents the usual mischief of saturated fatty acids. Its chief component lauric acid increases the body’s metabolic rate.
Complimenting kurumba is the fluffy mineri. A good source of magnesium, manganese, phosphorus and high insoluble fiber this lowers the risk of type-2 diabetes, gallstone formation and breast cancer. Also its powerful antioxidants limit the effect of free radicals in the body.
Ingredients
1.
6 2”- strips of kurumba
2.
50 g mineri, boiled
3.
1 L vegetable stock
4.
Pinch of turmeric powder
5.
5 - 7 leaves of spinach cut into strips
6.
20 g rice flour
7.
Salt and crushed black pepper
8.
1 tbsp mustard seeds
9.
Pinch of cumin seeds
10.
Pinch of sweet cumin seeds
11.
1 tbsp sliced red onions
12.
10 ml coconut oil
13.
50 ml thick coconut milk
14.
Lime juice to taste
Serves 4
Method
1.
Heat the oil. Add mustard seeds, cumin and sweet cumin. Allow the mustard to burst
2.
Add the red onions and fry until golden brown
3.
Add the kurumba and the turmeric powder. Sauté
4.
Add the boiled mineri, rice flour and mix well. Add the stock and allow to boil
5.
Remove the scum forming on top and allow to simmer for about 10 minutes
Soup & Staters
