I am pretty sure that you tasted vegetable noodles in different styles, but have you ever tried vegetable Kurakkan noodles recipe? If not, this is the time to give it a try. Today, I am going to show you the best way to make vegetable kurakkan noodles recipe.
In English, we called kurakkan noodles as finger millet noodles. It’s healthier than any other ordinary noodles.
Normally, people make this for lunch, but you can have this vegetable kurakkan noodles for breakfast or and dinner as well.
Alright, let’s jump into the main subject. Here is the best way to make vegetable kurakkan noodles recipe in Sri Lankan style.
My Favorite Combos
1. This Recipe + Chicken Curry + Whole Roast Chicken
2. This Recipe + Prawn Curry + Prawn Fry
3. This Recipe + Eggplant Chutney + Soy Meat Curry
Vegetable Kurakkan Noodles Recipe
Ingredients
- Kurakkan noodles – 1 packet (400g)
- Carrot – 200g
- Green beans – 50g
- Cabbage – 70g
- Onion – 200g
- Curry leaves – 2 or 3 sprigs
- Cooking oil – As you need
- Salt – As you need
- Crushed garlic – ½ tablespoon
- Crushed ginger – ¼ tablespoon
- Mustard seeds – ½ teaspoon
- Maggi vegetable stock cube – 1 tablespoon
- Dry roast grated coconut – 4 or 5 tablespoons
Instructions
1. Boil the Kurakkan noodles. The noodles should soft and chewy but not soggy and mushy.
2. Dry roast the grated coconut as shown in the picture below.
3. Finely slice the onions and take few curry leaves.
4. Heat the oil in a deep fry pan. Fry the sliced onions until it turns to caramelized.
5. Fry the curry leaves for 30 to 45 seconds.
6. Finely slice the carrots and cabbage as shown in the picture below. Also, finely chop the green beans.
7. Crush the garlic and ginger, and Maggi vegetable stock cube as shown in the picture below. Also, get ready with mustard seeds.
8. Now heat the oil and add mustard seeds. Let the mustard seeds splutter.
9. Add green beans and cook covered for 2 minutes under medium flame.
10. Take off the lid, stir well and add the carrot. Also, add salt as you need. Cook uncovered for another 2 minutes under medium flame.
11. Add crushed garlic and ginger. Mix it well and cook uncovered for 2 minutes under low flame. Stir occasionally to avoid burning.
12. Now, add cabbage and cook for 1 to 2 minutes under medium flame. Stir frequently to avoid burning.
13. Finally, add the boiled noodles and mix it well under very low flame until all combined.
14. At last, switch off the flame and add deep-fried onions, curry leaves, dry roast grated coconut, and crushed vegetable stock cube. Mix everything until all combined well.
15. Taste the noodles and add salt if you need.
16. This is how to make vegetable kurakkan noodles recipe at home. Serve and enjoy this Sri Lankan style vegan fried noodles.
Notes
1. Here are some tips to boil the noodles in the right way. Salt the water before adding the noodles. You have to wait until the water boils well enough. Once it bubbles, put the noodles into the boiled water and add 1 tablespoon of vegetable oil into it. As the noodles start to cook, stir it well. Use cold water when you drain the boiled noodles using a colander. Try to put the boiled noodles on a large tray and spread it well with the fork.
2. If it is hard to find grated coconut, try it without that, but adding dry roasted grated coconut gives an extra taste.
3. I used Maggi stock cube, but you can use any vegetable stock cubes.
4. Don’t add more salt, because the vegetable stock cube is salty.
Printable Recipe Card
- Kurakkan noodles - 1 packet (400g)
- Carrot - 200g
- Green beans - 50g
- Cabbage - 70g
- Onion - 200g
- Curry leaves - 2 or 3 sprigs
- Cooking oil - As you need
- Salt - As you need
- Crushed garlic - ½ tablespoon
- Crushed ginger - ¼ tablespoon
- Mustard seeds - ½ teaspoon
- Maggi vegetable stock cube - 1 tablespoon
- Dry roast grated coconut - 4 or 5 tablespoons
- Boil the Kurakkan noodles. The noodles should soft and chewy but not soggy and mushy.
- Dry roast the grated coconut.
- Finely slice the onions and take few curry leaves.
- Heat the oil in a deep fry pan. Fry the sliced onions until it turns to caramelized.
- Fry the curry leaves for 30 to 45 seconds.
- Finely slice the carrots and cabbage. Also, finely chop the green beans.
- Crush the garlic and ginger, and Maggi vegetable stock cube. Also, get ready with mustard seeds.
- Now heat the oil and add mustard seeds. Let the mustard seeds splutter.
- Add green beans and cook covered for 2 minutes under medium flame.
- Take off the lid, stir well and add the carrot. Also, add salt as you need. Cook uncovered for another 2 minutes under medium flame.
- Add crushed garlic and ginger. Mix it well and cook uncovered for 2 minutes under low flame. Stir occasionally to avoid burning.
- Now, add cabbage and cook for 1 to 2 minutes under medium flame. Stir frequently to avoid burning.
- Finally, add the boiled noodles and mix it well under very low flame until all combined.
- At last, switch off the flame and add deep-fried onions, curry leaves, dry roast grated coconut, and crushed vegetable stock cube. Mix everything until all combined well.
- Taste the noodles and add salt if you need.
- This is how to make vegetable kurakkan noodles recipe at home. Serve and enjoy this Sri Lankan style vegan fried noodles.
2. If it is hard to find grated coconut, try it without that, but adding dry roasted grated coconut gives an extra taste.
3. I used Maggi stock cube, but you can use any vegetable stock cubes.
4. Don’t add more salt, because the vegetable stock cube is salty.
Here is the video of this Recipe
So what do you think about this vegetable kurakkan noddles recipe? I’m sure you liked it. When you have all the ingredients give it a try, I am sure you will like it.
If you have any questions or suggestions use the comment box below. Also, you can share this vegetable kurakkan noodles recipe with your friends and family by clicking the social share buttons below.
wow, it’s healthy and tasty. My grandma loves it.
Thank you for this recipe.