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Main Course

Lotus Stem Fry

Slow-roasted in coconut oil with a generous hand of spices, this mixed fry develops layers of flavour as it dries out on the pan. The patience pays off — every piece is coated and concentrated.

Ingredientsfor 4 servings

250 g Edible lotus stem sliced, Thamara thandu
1 nos Tomato — chopped
2 nos Onion — chopped
1 tbsp Corn flour
1 nos Green chilly — chopped
1 tsp Kashmiri red chilly powder
1 tbsp Coriander leaves — chopped
1/2 tsp Cumin powder (Jeerakam)
Turmeric powder A pinch
1 cup Coconut — grated
Curry leaves, a few
Ghee/Oil, to taste
Salt, to taste

Preparation

Step 1
For preparing lotus stem masala, dust the sliced stem with corn flour and salt. Fry in hot oil. Set aside.
Step 2
Soak chilly powder, cumin powder and turmeric powder in 1 tsp water and set aside.
Step 3
Cook the chopped onion and green chilly in the same oil which we used to fry the lotus stem(add little more oil if necessary).
Step 4
Add the soaked powders and chopped tomato. Fry for 2 minutes.
Step 5
When the water evaporates fully, add grated coconut.
Step 6
Put the fried lotus stem and cook for 2 more minutes uncovered. Sprinkle curry leaves.
Step 7
Garnish with chopped coriander.
Step 8
Lotus stem Fry, a variety as well as nutritious recipe is ready.

Tip

The final handful of curry leaves should go in right at the end, off the heat — they should crackle and crisp in the residual heat.

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Main Course

Lotus Stem Fry

Slow-roasted in coconut oil with a generous hand of spices, this mixed fry develops layers of flavour as it dries out on the pan. The patience pays off — every piece is coated and concentrated.

Ingredientsfor 4 servings

250 g Edible lotus stem sliced, Thamara thandu
1 nos Tomato — chopped
2 nos Onion — chopped
1 tbsp Corn flour
1 nos Green chilly — chopped
1 tsp Kashmiri red chilly powder
1 tbsp Coriander leaves — chopped
1/2 tsp Cumin powder (Jeerakam)
Turmeric powder A pinch
1 cup Coconut — grated
Curry leaves, a few
Ghee/Oil, to taste
Salt, to taste

Preparation

Step 1
For preparing lotus stem masala, dust the sliced stem with corn flour and salt. Fry in hot oil. Set aside.
Step 2
Soak chilly powder, cumin powder and turmeric powder in 1 tsp water and set aside.
Step 3
Cook the chopped onion and green chilly in the same oil which we used to fry the lotus stem(add little more oil if necessary).
Step 4
Add the soaked powders and chopped tomato. Fry for 2 minutes.
Step 5
When the water evaporates fully, add grated coconut.
Step 6
Put the fried lotus stem and cook for 2 more minutes uncovered. Sprinkle curry leaves.
Step 7
Garnish with chopped coriander.
Step 8
Lotus stem Fry, a variety as well as nutritious recipe is ready.