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.


Ingredients:
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

Method:
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.

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