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Thamarai Thandu Pulikuzhambu || Lotus Stem Curry

Thamarai Thandu Pulikuzhambu || Lotus Stem Curry

Cooking Time

Preparation Time : 15

Cook Time : 25

Total Time : 40

Ingredients

Serves 4

  • Lotus Stem/ stem,Sliced 15 nos

  • Tamarind –Gently press tamarind in 1tbsp measuring spoon, that should be a size of a small goose berry size 1 tbsp

  • Udupi Ruchi Sambar Powder 2 1/2 tbsp

  • turmeric powder 1/4 tsp

  • Garlic cloves 10 nos

  • green chilli 1 nos

  • Gingelly Oil 2 tbsp

  • Thallipu vadagam, this can be replaced with ½ tsp of Mustard seeds, ½ tsp Urad dhal, ½ tsp Cumin seeds and ¼ tsp Fenugreek 1 tsp

  • curry leaves 2 sprig

  • To grund : grated coconut 1/2 cups

  • small onions 15 nos

  • black pepper corns 1/2 tsp

  • Cumin seeds 1/2 tsp

  • green chillies 2 nos

  • small size tomato 1 nos

Directions

  • 01

     Wash and clean Lotus stem from mud and dirt . Now scrap the outer skin as we do for radish. Cut the stem into slices. Raw lotus root will start to darken so after cutting immediately put them into a bowl of water .

  • 02

    Extract tamarind pulp and transfer to a big bowl. To the extract add Sambar powder, Sliced lotus stems, garlic pods, one unsliced chilli required salt and keep aside.

  • 03

    Grind coconut in a blender to a fine paste by adding water.

  • 04

     To ground coconut add small onion, green chilli, cumin seeds, pepper corns, tomato, 7 curry leaves and press the whipper button thrice so that the ingredients are coarsely mashed.

  • 05

    Now add the ground ingredients into the tamarind Bowl. At this stage taste the mixture for salt, spiciness, Do the additions at this stage.

  • 06

     In a kadai, add Gingelly oil, add the talllipu vadagam or the optional tempering ingredients, Once the mustards splutter add Curry leaves. Transfer the Mixture to the kadai and Bring to boil on a high heat. Keep stirring the curry till it reaches to boiling sta

  • 07

    Reduce the heat to medium. Let the curry be on medium flame closed with a lid for 12 minutes as lotus stems take time to cook.

  • 08

    Now add coriander leaves and remove from heat

  • 09

    Serve with rice or chappathi.

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