Veg Iddiyappa Kothu – 400g ( Serves 1 )

Steamed rice noodle (idiyappam) stir-fried with lightly spiced vegetable

• Allergy advice: Contains Wheat(Gluten), Celery (Veg Cube)
  This product is made in facilities which handle nuts, mustard, sesame, peanut, egg, gluten, fish and crustaceans
  
• Sold as cold.
  • Vegan

HEATING INSTRUCTION

Heating Guidelines:  Heating appliances may vary.

Microwave

• Open the lid leave ajar (Optional: transfer to a microwavable plate & cover ajar)
• Heat on full power for 2 Mins
• Remove lid and stir gently & recover
• Reheat on full power for further 1 Min

Ensure food is piping hot. Allow to stand for 2 mins before serving.

Store below 8c, keep refrigerated and eat within 48 hours. Suitable for home freezing, once thawed do not refreeze. Follow the microwave guideline to reheat.

Warning: Steam may be released when removing the film cover.

INGREDIENTS

String Hopper ( Rice Flour, Wheat Flour, Water, Salt), Aubergine,  Potato, Onion,  Jaffna Curry Powder (Dry Chilli, Coriander, Cumin, Fennel, Fenugreek, Turmeric, Black Pepper, Clove, Cinnamon, Curry Leaves), Green Chilli, Crushed Chilli, Turmeric Powder, Salt,  Curry Leaves, Rapeseed Oil.

TRIVIAL TIPS

As Sri Lankan staple of Rice and Curry(Tamil “Sorukari” in Singhalese” Bathmul”) are very much of a lunchtime affair. In some parts of Sri Lanka rice is not consumed during dinner time. They are substituted for rice or wheat flour-based main dished E.g. Pittu, String hoper, Noodles & Roti’s

*We recommend per person, 350g to 450g portion of fried rice or Biryani along with one to two varieties of curries or sambal.