Home VegetarianCurries and Gravies Lotus Stems in an Exotic Curry

Lotus Stems in an Exotic Curry

by Sunita Karthik

Lotus Stems – 800 gms, Peeled, Cut into 1 1/2 inch pieces discarding the ends, Washed
Mustard Oil – 1 1/4 cups
Water – 1 cup
Cloves – 2
Green Cardamoms – 2
Fennel Powder – 2 tbsp
Salt – 1 tsp
Cumin Powder – 1/3 tsp
Cinnamon Powder – 1/3 tsp
Black Cardamom Powder – 1 tsp
Yoghurt – 7 cups, whisked

1. Heat the mustard oil in a kadai.
2. Deep fry the lotus stems till half cooked.
3. Remove with a slotted spoon and drain the excess oil on absorbent kitchen towels. Keep aside.
4. In the same kadai, add the fried lotus stems and water.
5. Bring this to the boil.
6. Add all the spices and mix in the yoghurt.
7. Cook till the curry thickens and the lotus stems are tender, stirring regularly.
8. Serve hot.

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