Lotus Root Curry

- Submitted by Dahlia

(Lotus root Pulikulambu, Lotusroot Pulusu)

Recipe For Lotus Root Curry

Ingredients

• Lotus Root - 1/2 lb (I used half of the frozen packet)
• Small onions - 6 (Sliced) (If you do not have small onion add 1/2 of a big onion.) Garlic - 6 cloves (chopped)
• Green Chilies - 2
• Tomato - 1/2 (chopped)
• Tamarind - lemon sized (soaked in 1/2 cup warm water)
• Coriander 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 tbsp
• Mustard seeds - 1/2 tsp
• Fenugreek seeds - 1/4 tsp
• Curry Leaves - 1 spring

Method

1. Extract the pulp from the soaked tamarind and keep it aside.
2. Heat 1 tbsp of gingelly oil in a pressure cooker and temper the mustard seeds, fenugreek seeds and curry leaves.
3. Add the sliced onions, garlic, green chillies and lotus root and saute for few minutes.
4. Add the tomatoes and the dry spice powders (turmeric powder, coriander powder, sambhar powder and chilly powder).
5. Add the extracted tamarind pulp, required water and salt.
6. Adjust the seasonings, close the cooker and cook for 3 whistles.
7. After the pressure has gone down, open the cooker. By now the gravy must have thickened and the oil separated.
8. If you want to thicken the gravy little more then let it simmer for some more time.
9. Finally add 1 tbsp of fresh gingelly oil and chopped cilantro. (The flavor of the fresh gingelly oil enhances the taste of the gravy.)

Serving Suggestions

• This tastes best with some white rice, poriyal and papadam.
• You could also serve this with chappatti, idlis or dosa.

Variations

• You can also make Lotusroot Theeyal: roast some coconut, make a paste of it and add it to the gravy along with the tamarind.

More Lotus Recipes

Phool Makhana Paneer Subzi	Roasted Lotus Seeds (Phool Makhana Namkeen)
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