Lotus Root Curry

I first bought lotus root in the late 80’s. To try a dish from a cookbook. Needless to say, it was unmitigated disaster. Thereafter, I stopped buying lotus root completely, It is only very recently that Hari told me to buy some. I told him that it was conditional to him making me a great dish. He readily agreed. And, needless to say, delivered in aces. Here is the dish made by him. Absolute delight!

Lotus Root (Kamal Kakdi, Tamarai Kizhangu)

250 gms lotus roots, cleaned and cut into thin roundels
1 large onion, chopped roughly
1 large tomato, chopped roughly
1″ piece ginger, chopped roughly
4 garlic cloves
1/2 tsp chilli powder
1 tsp coriander powder (dhania powder, kothamalli podi)
1/2 tsp cumin powder (jeera powder, jeeraga podi)
A pinch of turmeric powder (haldi powder, manjal podi)
A pinch of asafoetida (hing, perunkayam)
1/2 tsp cumin seeds (sabut jeera, jeeragam)
1/2 tsp garam masala powder
1 tbsp chopped coriander leaves
Salt to taste
1 cup water
Add the onion, tomato, ginger and garlic to a blender
Add a little water and grind to a thick paste
Set aside
Heat a pressure cooker
Add the cumin seeds
When they begin to splutter, add the paste
Roast for about 5 minutes
Add the lotus root
Add salt, asafoetida and the powders (chilli, coriander, cumin and turmeric)
Continue to roast for about 3-4 minutes
Then add the water
Close the pressure cooker and set flame to high
Cook for 2-3 whilstles
When steam releases, open the lid
Continue to cook on flame for another 5 minutes (add more water if the gravy is too thick or dry)
Switch off flame
Garnish with garam masala and chopped coriander leaves
Serve hot with red/brown/millet rice or Indian breads

2 Comments Add yours

  1. Very nutritious food 🥘

    Liked by 3 people

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