This curry is usually made during the summer season, when the lotus ponds dry up and it is easier to collect the lotus roots. Just so that this dish can be savoured througout the year, the lotus roots are sliced, boiled with salt and turmeric and dried in the summer heat, until it is completly dry and moisture free. This is then stored for use during the rest of the year. Before making the curry, the dried lotus roots are then soaked in warm water until it softens. The recipe we have posted, however, is made using fresh lotus roots.
Ingredients:
3 cups lotus root sliced
1/2 tsp turmeric powder
salt to taste
For the spice paste:
7-8 dried red chillies
3 onions chopped
1/2 tsp cumin seeds
1/4 tsp peppercorns
3 tbsp coriander powder
1/4 tsp garam masala
4 tbsp grated coconut
oil
For tempering:
1/2 tsp mustard seeds
2 tsp onions finely chopped
2 tsp grated coconut
4-5 curry leaves
Method:
Preparing the spice paste
Heat a tbsp of oil, to this add the cumin seeds and peppercorns and let it splutter. Add the dried red chillies next and fry till they are well roasted. Add chopped onions and fry till transculent. Next add the coriander powder to this and fry until the raw smell disappears. Remove from fire and cool. While that happens roast the grated coconut separately and cool. Grind everything with a little water to form a fine paste.
Ingredients:
3 cups lotus root sliced
1/2 tsp turmeric powder
salt to taste
For the spice paste:
7-8 dried red chillies
3 onions chopped
1/2 tsp cumin seeds
1/4 tsp peppercorns
3 tbsp coriander powder
1/4 tsp garam masala
4 tbsp grated coconut
oil
For tempering:
1/2 tsp mustard seeds
2 tsp onions finely chopped
2 tsp grated coconut
4-5 curry leaves
Method:
Preparing the spice paste
Heat a tbsp of oil, to this add the cumin seeds and peppercorns and let it splutter. Add the dried red chillies next and fry till they are well roasted. Add chopped onions and fry till transculent. Next add the coriander powder to this and fry until the raw smell disappears. Remove from fire and cool. While that happens roast the grated coconut separately and cool. Grind everything with a little water to form a fine paste.
Preparing the curry
1. Cook the sliced lotus roots in some water with some salt and turmeric powder.
2.When the lotus roots are almost cooked, add the spice paste and stir well.
3. Cover with a lid and let it simmer for about 10 mins.
4. Add garam masala turn off the heat after about a minute.
5. Next, heat a tbsp of oil and add mustard seeds and let it splutter.
6. Add finely minced onions and saute till golden.
7. To this add the grated coconut unti they turn brown.
8. Turn off the heat and add the curry leaves.
9. Add this to the curry.
10. Serve hot with rice or rotis :)
(Variation: for the spice paste, the grated coconut can be added directly without roasting it. If fresh grated coconut is unavailable, you can use 1/2 cup of coconut cream instead. Add the coconut cream at step 4 and follow the remaining steps.)
1. Cook the sliced lotus roots in some water with some salt and turmeric powder.
2.When the lotus roots are almost cooked, add the spice paste and stir well.
3. Cover with a lid and let it simmer for about 10 mins.
4. Add garam masala turn off the heat after about a minute.
5. Next, heat a tbsp of oil and add mustard seeds and let it splutter.
6. Add finely minced onions and saute till golden.
7. To this add the grated coconut unti they turn brown.
8. Turn off the heat and add the curry leaves.
9. Add this to the curry.
10. Serve hot with rice or rotis :)
(Variation: for the spice paste, the grated coconut can be added directly without roasting it. If fresh grated coconut is unavailable, you can use 1/2 cup of coconut cream instead. Add the coconut cream at step 4 and follow the remaining steps.)
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