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Lotus Stem /Root (Kamal Kakdi) Poriyal (south Indian)

Serving: 4-5
Preparation time: 5 minutes.
Boiling lotus stem time: 10 minutes.
Frying time: 10-12 minutes.
Total time: 27 minutes.

Last week I cooked “Lotus Stem /Root (Kamal Kakdi) Poriyal (south Indian)” paired with Rice-Dal (Dal-chawal).

My daughter-in-law appreciated the lotus stem poriyal recipe and is interested in learning how to prepare it!

Lotus stem (Thamarai Thandu) poriyal is a simple and flavourful dish from South Indian cuisine that highlights the unique texture and taste of lotus stem, known as “kamal kakdi” in Hindi, Nadru in Kashmiri.

I was not only delighted to prepare but often feel wonderful to bring traditional South Indian cooking into my kitchen.

Poriyal, a popular way of cooking vegetables in Southern India,This stir-fried preparation is seasoned with a blend of mustard seeds, curry leaves, and various spices; typically involves sautéing the main ingredient with spices.

Once the lotus stems are tender, finish the dish with a handful of fresh grated coconut for a touch of sweetness and texture.

This healthy side dish you can pair with chapati, paratha too.

Ingredients:

Lotus Stem: 200 gm
Onion: 1 no. (Medium)
Garlic: 3-4 flakes
Turmeric Powder: 1/4 teaspoon
Mustard Seed: 1/2 teaspoon
Red Chilli: 1 no.
Oil: 4 table spoon
Salt: half teaspoon (as per taste)
Curry leaves: 4-5 no.
Fresh scrap coconut: 3 tablespoon
For Powder Masala:
Mustard seed: ½ teaspoon
fenugreek seed: 1/4 teaspoon
Black pepper: 7-8 no.
Red chilli: 1-2 no.
Curry leaves: 1 twig
Whole coriander: 1 tablespoon
Split black gram: 1 teaspoon
Split Bengal gram: 1 teaspoon.
Note: you can use readymade sambhar masala instead of preparing powder masala yourself.

Preparation:

Roughly grind scrapped coconut, keep aside.
Dry roast all ingredients of powder masala, let it cool, make fine powder, keep aside.
Clean and chop lotus root into slices, Boil/ microwave the lotus root.
Chop onion and garlic, Keep aside.

Method:

In a heavy bottom fry pan put oil; when it smokes, add mustard seeds, and red chilli, sputter for few seconds.
Add curry leaves, onion, and garlic; stir fry on high flame for couple of minutes (keep it stirring otherwise it may burn); fry till it become translucent (fry for couple of minutes).
Add coriander powder, turmeric powder and salt; continue to cook for a minute.
Add boiled lotus root, stir fry for couple of minutes with lid on low flame or cook until done.
add powdered masala and coconut, stir continuously for couple of minutes, put off the flame.
Now “Lotus Stem /Root (Kamal Kakdi) Poriyal (south Indian)” is ready to be served.