Lotus root poriyal | Lotus stem curry
Lotus root poriyal, Lotus stem curry, Lotus root Curry, lotus stem fry, Sri Lankan Lotus root Curry, Lotus root curry, vegan Lotus stem curry, lotus stem, lotus stem stir fry, lotus root poriyal, lotus stem thoran, lotus root curry, lotus stem palya, lotus stem masala, South Indian poriyal recipe, dry curry, Indian vegan side recipe, healthy poriyal with step-by-step pictures, and video recipe. Check out the lotus root stir fry. If you like the video, pls SUBSCRIBE to my channel. Other poriyal recipe videos.
Lotus Root Curry | Lotus Stem Fry is a tasty poriyal variety. Tips and Tricks to make South indian style curry
Discover the Delicate Crunch of South Indian Lotus Root Poriyal
Looking to add a unique twist to your traditional South Indian meal? This Lotus Root Poriyal brings together the earthy crunch of lotus root with the vibrant flavors of sambar powder, curry leaves, and mustard seeds. A lesser-known gem in Tamil cuisine, this stir-fried delicacy is not only rich in texture but also packed with nutrients. Whether you’re a fan of poriyal dishes or exploring vegetarian South Indian recipes, this easy-to-make side dish is sure to impress with its wholesome taste and aromatic seasoning.
Can I fine-chop lotus root?
You can fine chop or cook with bigger slices like I did. The cooking time depends on the lotus stem cut.
Can I steam-cook veggies?
Lotus root takes a longer time to cook. Traditionally, it is cooked in a pan to save time. I have cooked in a pressure cooker.
Can I use onion and garlic?
Yes, you can add them according to your taste.
Serving suggestion
It goes well as a side for kuzhambu, rasam, kootu, and a variety of rice
Shelf Life of Stir Fry
Stays good for 2 days
Is it spicy curry
No, it is not spicy. I used sambar powder. For a spicy version, add extra chilli powder
Ingredients
To cook:
225 g lotus root
¼ teaspoon turmeric powder
1 teaspoon salt
Water
To temper:
1 tablespoon coconut oil
1/2 teaspoon mustard seeds
curry leaves
Asafoetida
Curry
Salt
1 tbsp Besan flour
How to make lotus root poriyal with step-by-step pictures
- first. Add lotus root, turmeric powder, salt, and water to a pressure cooker.
- ️Cook for 6 whistles or until the lotus root is tender.
- ️In a pan, heat the coconut oil.
- Add mustard seeds; let them splutter.
- ️Add curry leaves, asafoetida, and sambar powder: quick mix
- ️Add the cooked lotus root and salt; saute for 2 minutes.
- ️Sprinkle water; cover and cook till the water gets absorbed
- ️Finally, add besan flour; cook for another 5–6 minutes until nicely roasted.
Ingredients
To cook:
- 225 g lotus root
- ¼ teaspoon turmeric powder
- 1 teaspoon salt
- Water
To temper:
- 1 tablespoon coconut oil
- 1/2 teaspoon mustard seeds
- curry leaves
- Asafoetida
Curry
- Sambar powder
- Salt
- 1 tbsp Besan flour
Instructions
- first. Add lotus root, turmeric powder, salt, and water to a pressure cooker.
- ️Cook for 6 whistles or until the lotus root is tender.
- ️In a pan, heat the coconut oil.
- Add mustard seeds; let them splutter.
- ️Add curry leaves, asafoetida, and sambar powder: quick mix
- ️Add the cooked lotus root and salt; saute for 2 minutes.
- ️Sprinkle water; cover and cook till the water gets absorbed
- ️Finally, add besan flour; cook for another 5–6 minutes until nicely roasted.
Video
