Lotus Root Curry Recipe Clean and chop roots into 1 chunks. Boil till tender. (Pressure cook or in plenty of water). Wash drain and keep aside. Clean and chop spinach into 1 pieces. If using kohl greens, boil till half tender. Wash drain and keep aside. Heat oil, add ginger, garlic and stir for a minute. Add chillies, stir. Add turmeric and salt. Add curds and stir continuously till whitness is gone completely.
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 Chillies – 2
Tomato – 1/2 (chopped)
Tamarind – lemon sized (soaked in 1/2 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
Gingelly Oil – 2 tblsp
Mustard seeds – 1/2 tsp
Fenugreek seeds – 1/4 tsp
Curry Leaves – 1 spring
1. Extract the pulp from the soaked tamarind and keep it aside.
2. Heat 1 tblsp 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, corriander 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 seperated.
8. If you want to thicken the gravy little more then let it simmer for some more time.
9. Finally add 1 tblsp of fresh gingelly oil and chopped cilantro.
(The flavour of the fresh gingelly oil enhances the taste of the gravy.)
This tastes best with some white rice, poriyal and papadam.
You could also serve this with chappatti, idlis or dosa.