Lotus Stem Stir Fry

          This is a simple and a quick homemade style stir fry recipe of lotus stem. I prepared it in a South Indian style where I added some sambar powder along with other dry spices. It goes well as a side dish with either rice or any Indian bread for a nice comfort meal. So check out the step by step pictorial recipe to prepare it. 

• 250 gms. lotus stem, scraped & sliced
• 2 tbsp. oil 
• 1/2 tsp. mustard seeds
• 1/4 tsp. asafoetida 
• 1-2 sprig curry leaves
• 1 onion, chopped
• 1 tsp. ginger, grated
• 1 tsp. garlic, grated
• 1 green chili, chopped
• salt to taste 
• 1/2 tsp. turmeric powder
• 1 tbsp. roasted coriander powder
• 1 tsp. red chili powder
• 1 tsp. sambar powder
• 1 tsp. tomato paste (opt)
• 1 tsp. lime juice
• 1 tbsp. coriander leaves, chopped

          Pressure cook the lotus stem for 5-6 whistles. Drain and chop them into small pieces. Keep aside. 

          Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the asafoetida and curry leaves. Sauté for a few seconds. 

          Add the onion, ginger, garlic and green chili. Stir fry till light brown. Add the lotus stem and all the dry spices. Mix everything well and sauté for 2-3 minutes. 

          Now add the tomato paste, lime juice and coriander leaves. Continue to sauté for a minute more. When done, switch off the flame. Serve as a side dish with rice or chapati. 

                  Heat oil & temper with mustard seeds. Then add asafoetida & curry leaves.
                  Saute few seconds. Add onion, ginger, garlic & green chili. Saute till light brown. 

                  Add lotus stem & all dry spices. Mix well & saute for 2-3 min. 

                 Add tomato paste, lime juice & coriander leaves. Saute for a minute more. 

     

                                Serve with rice or chapati / any other Indian bread.

Nadru Yakhni (Lotus Stem Curry - Kashmiri Style)

          Here is my version of a classic Kashmiri cuisine where Lotus Root (Nadru) is cooked in a yoghurt based gravy. Extremely flavorful, the main ingredient comes from the use of fennel seeds. Light and gentle on the stomach with minimum of spices, it is best relished as a side dish with jeera rice, plain Biryani or pulao. So check out the step by step pictorial recipe to prepare it.

• 1-2 cups Nadru (Lotus Root), sliced
• 1 cup yoghurt, beaten
• 1 tbsp. oil
• 1 tbsp. ghee
• 1-2 green chilies, slit
• 1-2" cinnamon stick
• 2-3 green cardamoms
• 5-6 cloves
• 1/2 tsp. cumin seeds
• 1/4 tsp. asafoetida
• 2 tsp. grated ginger / sonth (ginger powder)
• 1 tsp. cumin powder
• 2 tsp. fennel powder
• 1/2 tsp. cardamom powder
• 1/2 tsp. garam masala powder
• salt to taste
• 2 tsp. roasted chickpea flour / maida

          Heat 1 tbsp. oil and sauté the nadru (lotus root) till they are slightly browned. Drain and keep aside. 

          Now pressure cook the fried nadru in 1 cup water, salt to taste, half of the cardamom powder, half of the fennel powder and half of the ginger for 4-5 whistles.

          Heat ghee in a pan and temper with cumin seeds, green chilies, cinnamon, cardamoms, cloves, remaining ginger and asafoetida. Sauté for a few seconds.

          Add the yoghurt, salt and all the remaining dry spices. Stir for 2-3 minutes on a low flame. Pour the boiled nadru and the chickpea flour mixed in 1/2 cup water.

          Simmer on a low flame for 2-3 minutes or till the gravy slightly thickens and you get the desired consistency. Garnish with garam masala powder and serve with jeera rice or pulao.

                   Heat 1 tbsp. oil & sauté nadru (lotus root) till they are slightly browned.
                   Drain & keep aside. 

                Pressure cook fried nadru in 1 cup water, salt to taste, half of the cardamom 
                powder, half of the fennel powder & half of the ginger for 4-5 whistles.

                                 The boiled lotus root.

               

                 Heat ghee & temper with cumin seeds, green chilies, cinnamon, cardamoms,
                 cloves, remaining ginger & asafoetida. Sauté for a few seconds.

                 Add yoghurt, salt & all the remaining dry spices. Stir for 2-3 minutes
                 on a low flame.

                   Pour boiled Nadru & chickpea flour mixed in 1/2 cup water. Simmer 
                   on low flame for 2-3 minutes or till gravy slightly thickens & you get
                   the desired consistency. 

                   Garnish with garam masala powder & serve with jeera rice, plain Biryani
                   or pulao.