LOTUS ROOT RECIPE INDIAN RECIPES

Steps:

• Wash and scrap the skin of fresh lotus roots. Slice into 1/2 to 1 cm thick rings. Boil in microwave for 5-7 minutes. Tinned ones are already clean and boiled, just drain.
• Heat oil in a pan, add cumin seeds and a pinch of asafoetida powder and let the seeds splutter.
• Add ginger and fry for a few seconds.
• Add all powdered spices, except garam masala, and stir for 10 seconds, to release flavours.
• Add potatoes and lotus roots, stir fry to ensure that all the vegetables are well coated with spices and turn the heat low. If using tinned lotus root, cook potatoes to almost done first and then add lotus roots.
• Cover and cook for 10-15 minutes, until tender. You may need to add a couple of tablespoons of water, to allow potatoes to cook.
• Stir in garam masala.
• Adjust salt and chillies to your own taste.
• Turn heat off and add fresh coriander leaves.
• . Serve with Chapatties or Plain Parathas.

Steps:

• 1. Wash the Lotus root and chop them in medium size cubes. 2. Add the Lotus root, onion, green chilly, moong dhal, turmeric powder, chilly powder, asafoetida, salt and water in a pressure cooker.Cook till the dhal and lotus root is cooked. 3. Add the oil in a pan and splutter the mustard seeds and curry leaves. Add the cooked content from pressure cooker to pan and stir it. 4. Tamilian Lotus root curry is ready.