In this post, we are sharing a delicious and super healthy lotus root recipe. It is made in Indian style with plenty of aromatic herbs and spices. Learn here about health benefits and nutrition value of Lotus Root.
It improves the flavour of otherwise bland lotus root. Addition of herbs and spices also improve the digestibility of the lotus root.
This lotus root recipe is highly recommended for Diabetics, cancer patients, those suffering from piles and constipation, skin disorders, new mothers, and for people suffering from hypertension.
Cleaning and Handling of Lotus Roots
Since lotus roots or rhizome grow in muddy waters, they require little cleaning before they can be put to culinary use. They need to be peeled, cut, and preboiled to remove all the impurities.
In India, we add turmeric and salt to the water for boiling. Sometimes, milk is also added to water during the cleaning process.
Lotus Root Recipe – Indian style Spicy Aromatic Curry
- Pressure Cooker
- 3 Medium Nodes of the lotus root About 500g
- 1 Medium Onion
- 2 Cloves Garlic
- 1 Medium Tomato
- 3 tsp Turmeric Powder 2 tsp for cleaning the roots and 1 for the curry
- 1 tsp Coriander Powder
- 1½ tsp Fennel Powder
- 1 cup Green Peas Frozen or Fresh (optional)
- 2 tbsp Mustard Oil
- 2 tsp Rock Salt To taste
- 3 Twig of Coriander leaves For garnishing
- 1½ tsp Mustard Seeds Or Panchforn (an equal mix of five seeds as Fennel, Cumin, Nigella, Mustard, and Fenugreek)
- Peel the lotus root, cut horizontally as shown in the picture.
- Add 2 glasses of water, 1 teaspoon turmeric, and a pinch of salt, and cut lotus roots in a pan and bring to boil. This step can also be done in a pressure cooker, which also helps to soften the roots (as they are quite fibrous and hard). The pressure cooker will take about 10 mins, while closed pan cooking may require 20-30 mins of boiling.
- Keep aside and let it cool down to normal temperature.
- Once cold, grind the roots to make a paste-like consistency in a food processor.
- Heat a pan, add mustard oil. Once the oil is a little hot, add the panchfotan and let the seeds splutter.
- Add chopped onion and garlic. Keep stirring till the mix turns golden brown.
- Add turmeric, salt, and coriander powder. Stir for another 2 mins.
- Add chopped tomatoes and stir for another 2-3 mins till tomatoes are mashed.
- Add the lotus roots paste. Add little water if required.
- Keep stirring for another 5 mins till all the ingredients are blended well together.
- Close the heat and garnish with coriander leaves.
- Serve with chapati or rice! Enjoy!
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