Lotus Stem Mor Kuzhambu

Name: Lotus Stem Mor Kuzhambu
Total time: 1200 s
Yield: 2-3 servings
Cuisine: Indian
Ingredients: 1 & 1/2 cups lotus stem, sliced; 1 tbsp. coriander seeds; 1 tbsp. tuvar dal (pigeon pea lentil); 1 tsp. cumin seeds; 1/2 tsp. raw rice; 1 inch ginger; 2 green chilies; 3 tbsp. fresh grated coconut; to taste salt; 1/2 tsp. turmeric powder; 1 cup yoghurt, well beaten; 2 tbsp. oil, divided; 1 tsp. mustard seeds; 1-2 dry red chilies; 1 tsp. urad dal (opt); 1-2 sprig curry leaves; 1 tbsp. coriander leaves, chopped

Bethica Das @kitchen_flavours

Sharjah (UAE)

#CA26 - This is a South Indian version of Kadhi, a yoghurt-coconut based gravy, most popular in Tamil Nadu. Vegetables like pumpkin, okra, ash gourd, eggplant, etc. are traditionally added to this curry. Very simple, easy to make and a delicious side dish, Mor kuzhambu is best relished with steamed rice, appam or idiyappam. It is generally prepared during special occasions and is a common dish found on the menu platter. But I gave a twist to this recipe by adding some boiled and sautéed lotus stem a la fusion style. It turned out very yummy.

Bethica Das @kitchen_flavours

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Ingredients

15-20 minutes

2-3 servings

1 & 1/2 cupslotus stem, sliced
1 tbsp.coriander seeds
1 tbsp.tuvar dal (pigeon pea lentil)
1 tsp.cumin seeds
1/2 tsp.raw rice
1 inchginger
2green chilies
3 tbsp.fresh grated coconut
to tastesalt
1/2 tsp.turmeric powder
1 cupyoghurt, well beaten
2 tbsp.oil, divided
1 tsp.mustard seeds
1-2dry red chilies
1 tsp.urad dal (opt)
1-2 sprigcurry leaves
1 tbsp.coriander leaves, chopped

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Steps

15-20 minutes

1

Soak the coriander seeds, cumin seeds, rice and tuvar dal for 2-3 hours. Grind into a smooth paste along with coconut, green chilies, ginger and some water.
2

Pressure cook the lotus stem in sufficient water for 4-5 whistles. Drain and keep aside. Heat 1 tbsp. oil in a pan and sauté the boiled lotus stem for 2 minutes. Keep aside.
3

In a pan add the ground paste along with 1/2 cup water, salt and turmeric powder. Simmer for 1-2 minutes.
4

Add it to the sautéed lotus stem and keep aside to cool down.
5

Add yoghurt & some water (depending on the consistency required)
and mix well.
6

Heat remaining oil & temper with mustard seeds, red chilies, urad dal
and curry leaves. After it stops spluttering, switch off the flame. Pour this tempering over mor kuzhambu. Garnish with coriander
leaves and serve with plain steamed rice, appam or idiyappam.