Lotus Stem Curry Recipe
This Lotus Stem Curry is terrific. Just try out this Lotus Stem Curry with your rice dishes and let me know if you like it. ! Your suggestions for this lotus stem curry are welcome.
Ingredients
1 tablespoon channa dhal
8 curry leaves
500 gms. lotus stems
1 1/2 teaspoons salt
5 tablespoons ghee
1 teaspoon coriander powder
1 onion, chopped
1/2 teaspoon fenugreek and cumin seeds
1/2 teaspoon chilli powder
1/4 cinnamon, powdered
2 tablespoons flour
2 cloves
1 tablespoon channa flour
2 cardamoms
2 tablespoons jaggery
1/4 teaspoon caraway seeds
Coriander leaves, chopped
2 tablespoons thick tamarind juice
2 green chillies
1/2 ginger
Directions
Soak the channa dhal in water for an hour.
Peel the lotus sterns and cut into approximately sixteen pieces.
Put them into six cups of boiling' water along with the dhal and one tablespoon of ghee.
Remove from the fire before it turns soft.
Dissolve the jaggery in a little water.
Cut the chillies into four long pieces and cut the ginger into thin strips.
Heat the ghee and fry the onion to a light brown color.
Then add one cup of water.
Cover and leave for fifteen minutes to simmer.
Then add fenugreek and cumin seeds, stir, and add flour and channa flour.
Keep stirring briskly for five minutes.
Add jaggery, lotus stems and all the spices.
Simmer for five or six minutes till the lotus stem becomes soft.
Add tamarind juice and cook for a few more minutes.
Peel the lotus sterns and cut into approximately sixteen pieces.
Put them into six cups of boiling' water along with the dhal and one tablespoon of ghee.
Remove from the fire before it turns soft.
Dissolve the jaggery in a little water.
Cut the chillies into four long pieces and cut the ginger into thin strips.
Heat the ghee and fry the onion to a light brown color.
Then add one cup of water.
Cover and leave for fifteen minutes to simmer.
Then add fenugreek and cumin seeds, stir, and add flour and channa flour.
Keep stirring briskly for five minutes.
Add jaggery, lotus stems and all the spices.
Simmer for five or six minutes till the lotus stem becomes soft.
Add tamarind juice and cook for a few more minutes.
