Dry Lotus Root Curry


I have always liked my parent’s lotus root curry. It has a crunchy bite to it which makes it stand out among the other curries


-1 1/2 cups of lotus root (cut into medium pieces)
-medium onion, sliced
-3-4 garlic chopped
-1 medium green pepper
-1/2 tsp mustard seed
-1/4 fennel seed
-1/2 tsp fenugreek seed
-1/2 tsp yellow powder
-1/2 tsp cumin powder
-1/2 tsp coriander powder
-1/2 tsp fennel powder
-1 1/2 cup of water
-salt to taste

On the Kitchen Stove

1. You can buy packets of lotus root in the frozen section of any indian store. Wash and cut into medium size pieces.

2. Heat oil and add mustard, fennel, and fenugreek seed.
3. Once the mustard seeds pop add onions, garlic, and green pepper.
4. When the onions turn brown add lotus root, mix it well with the oil, let it stand in the onion mixture for few minutes, and add water.
5. Add yellow powder, cumin powder, coriander powder, and fennel powder\
6. On low heat, cover, and cook for 15 mins
7. Add salt to taste

This goes great with string hoppers or rice.

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4 responses »

  1. Nice to see you back in action, Tharisi. At first sight, I thought it was okra and that lotus root was another name for it. But I looked it up and obviously it’s another vegetable. It looks very crunchy and delicious. I must try this sometime.

  2. Thanks Rathai for your comment- made my day :) I was out of town the last two weeks, visiting my parents, hence didn’t have a chance to post anything. However, I did learn this and some other recipes from both of them that I am looking forward to posting. Please do try lotus root sometimes and let me know how you like it.

  3. Yum, this sounds so good! I love lotus root in Japanese soups or in dishes with a glaze/sauce, but I’ve never had it in a dry curry like this. I can just imagine how crunchy and tasty it must be!

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