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Lotus Root Curry
Author:
EasyRecipes .
Recipe type: Curries
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
Lotus Root Curry
Ingredients
- Lotus Root - ½ lb (I used half of the frozen packet)
- Small onions - 6 (Sliced)
- - If you do not have small onion add ½ of a big onion.
- Garlic - 6 cloves (chopped)
- Green Chillies - 2
- Tomato - ½ (chopped)
- Tamarind - lemon sized (soaked in ½ cup warm water)
- Corriander Powder - 1 tsp
- Sambhar Powder (or Kuzhambu milagai powder) - 2 tsp
- Red Chilly Powder - 1 tsp (optional, add if you like it extra spicy)
- Turmeric Powder - a pinch
- Salt - to taste
- Cilantro - for garnish
- For Tempering
- Gingelly Oil - 2 tblsp
- Mustard seeds - ½ tsp
- Fenugreek seeds - ¼ tsp
- Curry Leaves - 1 spring
Instructions
- Extract the pulp from the soaked tamarind and keep it aside.
- Heat 1 tblsp of gingelly oil in a pressure cooker and temper the mustard seeds, fenugreek seeds and curry leaves.
- Add the sliced onions, garlic, green chillies and lotus root and saute for few minutes.
- Add the tomatoes and the dry spice powders (turmeric powder, corriander powder, sambhar powder and chilly powder).
- Add the extracted tamarind pulp, required water and salt.
- Adjust the seasonings, close the cooker and cook for 3 whistles.
- After the pressure has gone down, open the cooker. By now the gravy must have thickened and the oil seperated.
- If you want to thicken the gravy little more then let it simmer for some more time.
- Finally add 1 tblsp of fresh gingelly oil and chopped cilantro.
- (The flavour of the fresh gingelly oil enhances the taste of the gravy.)
Notes
- This tastes best with some white rice, poriyal and papadam.
- You could also serve this with chappatti, idlis or dosa.
- You could also serve this with chappatti, idlis or dosa.
