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Lotus Root Curry

Lotus Root Curry
Recipe type: Curries
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
Lotus Root Curry
  • 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
  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.
  10. (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.
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