Lotus Root Curry

Jackfruit Curry

I absolutely love finding interesting ingredients and recipes! So one day at the Indian market I noticed a can of lotus root so of course I had to get one. Then I found a recipe for a South Indian style Lotus Root Curry onĀ Simple Indian Recipes. This is a very simple recipe. I used a pressure cooker because I wanted the onions and tomatoes to disintegrate into a gravy like the picture, but you could just cook in a normal pan for longer. This was great with rice and yogurt.

1 tablespoon sesame oil (gingelly oil)
1 onion sliced
2 green chilis sliced lengthwise
6 garlic cloves sliced
1 little piece ginger minced (1-2 teaspoons)
2 tomatoes chopped
1/2 teaspoon turmeric
1/2 teaspoon chili powder
1 teaspoon coriander powder
2 teaspoons sambhar powder
1 teaspoon natural tamarind paste
1 can of lotus roots undrained
1 cup water
1 more tablespoon sesame oil (gingelly oil)
1/2 teaspoon mustard seeds
1/4 teaspoon fenugreek seeds (optional)
5-6 curry leaves

  1. Heat sesame oil in a pressure cooker and throw in the onions and cook for a minute or so, then throw in the green chilis, then the garlic and cook until all are a little browned. Add the ginger, tomatoes, turmeric, chili powder, coriander powder, and sambhar powder and cook until the tomatoes get a little mushed.
  2. Add the tamarind paste, lotus roots, and water, and pressure cook for 5 minutes after the first whistle (I heat the pressure cooker on high until the first whistle, then turn down to medium). Put cooker until cold running water until all the steam comes out and then open carefully.
  3. Heat the rest of the sesame oil in a tadka panor other small pan. Add the mustard seeds and fenugreek seeds and once the mustard seeds start to pop add the curry leaves for a second. Throw into the curry and salt to taste.

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