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Preparation Time : 15
Cook Time : 25
Total Time : 40
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
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 .
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.
Grind coconut in a blender to a fine paste by adding water.
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.
Now add the ground ingredients into the tamarind Bowl. At this stage taste the mixture for salt, spiciness, Do the additions at this stage.
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
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.
Now add coriander leaves and remove from heat
Serve with rice or chappathi.
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