Saturday, February 20, 2010

Lotus root kuruma

If you belong to a village with a lake then you won't be surprised with this kuruma. Recently I got these roots labeled as waterlily root in an Asian store, so made this kuruma along with roti. It tasted just like plantain stem (vazhai thandu) but with some sweetness like yucca root (ezhu ilai kilangu / kappa).

Medicinal uses:
The property of the lily / lotus root is “cool.” It has a lot of fiber. Its consumption is supposed to benefit liver function and is said to strengthen the heart, spleen and stomach. Uncooked lotus root juice clears “heat” and stops all internal bleeding; cooked lotus root can “promote blood,” treat women for anemia from heavy menstruation and at the same time clear and improve energy. (click to read more here)

How to cook it?
Peel the outer skin and wash thoroughly.
Then cut it into rounds and wash again to remove any dirt.
Then slice it according to use.
Even the raw root can be used as salad or juice.
It will take nearly 10 minutes to cook a pound of root in water.
Some people make crispies out of the fine slices too.

Lotus stem - 1 lb (3 stems)
Fennel - 1/2 tsp
coconut milk - from 1 cup shredded coconut
(I used 2 tbsp form the canned coconut milk)
coriander powder - 1 tbsp
onion - 1
tomato - 1 (optional)
curd (Indian yogurt) - 1/2 cup
oil - 2 tbsp

Masala to grind:
Cashew - 10 (optional)
cumin - 1/4 tsp
ginger - 1 inch
garlic - 3 pods
green chilly - 6
cardamom - 2
cloves - 2
cinnamon - 1/2 inch
mint leaf - 1 stem
cilantro - a handful

Peel and slice the lotus stem. (we can chop them into small cubes also, as it will give more taste).
Wash thoroughly to remove any dirt and place it in a vessel.

Pour water enough to immerse the sliced lotus stem.
Add 1 tsp salt and 1/8 tsp turmeric powder and cook covered for 15 minutes.

In the mean time heat a wok with 2 tbsp oil.
Add fennel and let it get red.

Now put the finely chopped onion and saute till it becomes golden brown.
Then add the finely chopped tomato and cook till oil separates.

After that pour the ground masala and cook till raw smell vanishes.
Gently add the cooked lotus stem along with the remaining water.

Mix the curd , coriander powder and add salt to taste.
As soon as the curry starts boiling add the coconut milk and switch off when it starts bubbling.

Louts stem curry is ready!

Serving suggestions:
Serve with roti or paratha or any pulao.

Song from 'Juno'


Tina said...

Its a new recipe to me...Lotus kurma looks creamy and delicious...

Neetz said...

havent heard of it!!.... it looks vewry nice :)

ARUNA said...

That's a new dish, nicely done Viki, looks good!

Shama Nagarajan said...

nice one dear...delicious

Devasena Hariharan said...

Innovative idea. But u nevr get lotus stem in India.

Hayley said...

Lotus root kuruma looks delicious!! really new to me never eaten..inviting..thanx 4 sharing!!

Ash said...

Oh! that prep really looks yum!! I sincerely have never tasted lotus root till date, but that looks like one delicious accompaniment with rice..... for sure....


Sailaja Damodaran said...

My son loves lotus stem....nice variation.I too have some recipes in my blog.

Priya Suresh said...

I did something similar with lotus root long back, will try ur version soon..delicious kurma..

Vikis Kitchen said...

Thank you friends:)

Vikis Kitchen said...

Devasena: ys dear. we can't buy it in grocery stores there. But we can get it from lotus flower gatherers (flower sellers, if they know swimming) who live near pond. But we can get plantain stem there, which is equally good.

Ushnish Ghosh said...

Dear Viki
Thats a great dish and never had before,,,will try some day for sure
have a nice sunday

Cicily Antony said...

New to me...Hav'nt tasted lotus root yet...looks delicious...

Gita Jaishankar said...

This is new to me Viki...making kurmua with lotus stem sounds wonderful da...looks spicy and delicious and healthy too, I've got to try this...need to get lotus stem on my next grocery purchase :)

Trendsetters said...

very to try it someday

Home Cooked Oriya Food said...

looks wonderful. I have eaten lotus stems in Delhi quite a bit, but not as this kurma...

Nandinis food said...

Wow! Lotus Root kurma! It's delicious and scrumptious! Appetizing!

Aruna Manikandan said...

Nice info. abt lotus roots.

First time hearing and seeing a lotus kurma :-)

Unknown said...

good info..have never tried lotus stems..cant bring myself to make them..maybe should try beacuse of the health benefits..

Sushma Mallya said...

i have never tasted these lotus stem...but the recipe is very nice and gravy looks really delicious...

Gomathy S said...

Never knew that people cook with "thamarai ver" !!! Nice to know this..

s said...

I absolutely Loooove this...

Aparna said...

i never cook this as i am nt aware of how to gave a lot of information too.thanks dear for sharing...:)

Sashi said...

I have never heard of this .. you have lot of new recipes that I should kick start .. Good one Viki !!!