Lotus roots are consumed mostly all over Asia. In India, they are more prevalent on the northern side of the country. They are used in curries with gravy or even deep-fried and eaten like chips. They can be made in a simple onion-tomato gravy with Indian spices or can be added with some other vegetables or meat and cooked along with them. Being a South-Indian, I never tried this vegetable when I lived in my hometown in the southern parts of the Andhra region of India. I was introduced to this dish only when I moved to Brazil after my marriage. My close friend in Brazil, who is from Mumbai used to prepare this curry quite often and once I had it, let’s just say it was love at first bite. The fiber and crunchy texture of this lotus root, when mixed with the various flavors of Indian spices and fresh cilantro gravy, leaves such a perfect taste in your mouth that craving it becomes inevitable. Even now, every time I visit her in Brazil, she makes sure to keep a stock of this lotus root in her house and prepares this dish exclusively for me and makes sure to address everyone and say “I made this dish only for Apu, let her enjoy it”. 😀 Some friends last a lifetime and always remember the things you love. I’m beyond lucky to have such friends in my life.:)
Coming back to the subject, this is the easiest recipe that can be prepared using the Lotus Root, with minimalistic ingredients that are available in our regular Indian kitchen and a 5-10 minutes cooking process!
Some of the health benefits of Lotus Roots, as noted by ‘Organic Facts,’ are as follows:
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Stimulates blood circulation
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Helps improve health of skin, hair, and eyes
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Boosts immunity and aids in weight management
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Gives relief from headaches and stress
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Helps to strengthen immune system
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Protects against cardiovascular diseases
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Facilitates digestion and regular bowel movements
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Lotus Root Curry (Dry) Recipe:
I’m not entirely sure if fresh lotus roots are available in American markets, so I always use the frozen ones that are easily accessible in the freezer section in the Indian stores. They are already cut before packing, so thus saves our time from peeling and cutting.
Keep the frozen packet out of the refrigerator for at least 30 minutes to defrost.
Wash them under the tap water and keep them aside.
Heat water in a saucepan and let them come to a boil. Add salt and turmeric to the water while boiling. When the water comes to a boil, add the lotus root and cook them for 8-10 minutes. I like them slightly crunchy, so I cook them till they are just done.
Once they are cooked to perfection, remove them from the water and drain.
Wash and clean the cilantro. Discard their roots. Peel some ginger and garlic. Wash and remove the stems of green chilis. I don’t add red chili powder to this dish to preserve its green color, so I add only green chilis.
Grind the cilantro, chilis, ginger and garlic into a coarse paste. Add salt to taste while grinding it. You can also add some cashews or pine nuts while grinding to give some richness to the sauce. Add a little water while grinding.
Heat oil in a pan, and add the lotus roots to it. Sauté them for 4-5 minutes over medium heat.
Add in the cilantro paste and combine well.
I wanted it to be a dry curry, so I didn’t add any water to the paste. But if you want to turn it into a gravy, you can always add water and some cream to it. Let it cook uncovered till all the water from the cilantro paste is evaporated.
Make some space in the center of the pan, for the water to gather. It helps in retaining the texture of the vegetable by not overcooking it. Add some garam masala to the pan and mix it well. I didn’t want any other flavors to dominate the herby goodness of cilantro; therefore I refrained from adding other spices like cumin, coriander, and amchur powder; however, you can always add them in your dish if that’s what you prefer.
Once the water has evaporated from the masala and the curry looks dry, turn the heat off. Squeeze some lemon juice on top before serving. This curry pairs well with both rice and roti. But I like to eat it just as it is, like a salad. There are several health benefits of consuming this Lotus Root. So what are you waiting for? Get yourself some lotus roots from your nearby Indian store and try this exquisite recipe at home! Make sure to share your experience with me 😉
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| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Servings |
people
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- 1 pack of frozen Lotus root 250 gms if using fresh
- 1 bunch of fresh cilantro/coriander leaves
- 4-5 units of green chilis stems removed
- 4-5 cloves of garlic peeled
- 1 small piece of ginger peeled
- a fist of cashews or pinenuts (optional)
- a pinch of turmeric powder
- 1 tsp of garam masala
- 1 tbsp of oil for sautéeing
- 1/2 the the lemon
- salt to taste
Ingredients
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- Wash the lotus root under tap water and keep them aside.
- Heat water in a saucepan. Add salt and turmeric to the water while boiling. When the water comes to a boil, add the lotus roots and cook them for 8-10 minutes.
- Once they are cooked, remove them from water and drain.
- Add some fresh cilantro, a small piece of ginger, some garlic, green chilies and salt to the blender jar and grind them into a coarse paste. You can also add some cashew nuts or pine nuts to it. Add some water or oil while grinding.
- Heat oil in a pan, and add the boiled lotus roots to it. Let them cook for 4-5 minutes over medium heat.
- Add in the cilantro paste and combine well.
- Let it cook uncovered till all the water from the cilantro paste is evaporated.
- Add some garam masala (optional) to the pan and mix it well.
- Once the water has evaporated from the masala and the curry looks dry, turn the heat off.
- Squeeze some lemon juice on top before serving.
- Serve it with hot rice or roti. Enjoy!
