Lotus root Curry | lotus stem fry | Sri Lankan Lotus root Curry | Lotus root curry | vegan Lotus stem curry | lotus stem coconut milk curry with coconut milk | sri lankan style lotus stem stir fry | lotus root poriyal | lotus stem with coconut milk | 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 Sri Lankan Vegan Style.
Sri Lankan lotus root curry
Sri Lankan lotus root curry, tender slices of crunchy lotus root simmered in fragrant spices and creamy coconut milk, this wholesome dish delivers bold flavor and nourishing benefits in every bite. Perfect for health-conscious foodies and lovers of authentic island dishes, it pairs beautifully with rice or lentils, making it a standout addition to your plant-based recipe collection.. It's usually served with rice or roti and can be enjoyed as a vegetarian main dish
Can I fine-chop lotus root?
Traditionally, lotus stems are chopped in this way for Sri Lankan curry. You can fine chop for variation
Can I steam-cook veggies?s
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 skip onion and garlic?
Onion and Garlic give amazing flavor to the Sri Lankan-style lotus stem curry, but you can skip them according to your taste.
Serving suggestion
It goes well as a side for kuzhambu, rasam, kootu, and a variety rice
Shelf Life of Stir Fry
Stays good for 2 days
Is it spicy curry
We use red chilli flakes, chilli powder, and curry powder, so adjust according to your taste.
Ingredients
To cook:
225 g lotus root
3 tablespoon coconut milk
½ tablespoon curry powder
¼ teaspoon turmeric powder
1 pandan leaf
½ teaspoon chili powder
Red chilli flakes
1 teaspoon salt
To temper:
1 tablespoon coconut oil
¼ teaspoon fenugreek seeds
½ teaspoon fennel seeds
A few curry leaves
6 garlic cloves, crushed or sliced
15 small onions, peeled and halved
How to make lotus root curry with step-by-step pictures
- Add lotus root, coconut milk, curry powder, turmeric powder, chili powder, salt, and pandan leaf to a pressure cooker.
- Cook for 6 whistles or until the lotus root is tender.
- In a pan, heat the coconut oil. Add fenugreek and fennel seeds; let them splutter.
- Add curry leaves, garlic, and small onions. Sauté until translucent.
- Add the cooked lotus root and red chilli flakes; stir-fry for 2 minutes.
- Sprinkle a little more salt if needed and cook for another 5–6 minutes until nicely roasted.
Ingredients
To cook:
- 225 g lotus root
- 3 tablespoon coconut milk
- ½ tablespoon curry powder
- ¼ teaspoon turmeric powder
- 1 pandan leaf
- ½ teaspoon chili powder
- Red chilli flakes
- 1 teaspoon salt
To temper:
- 1 tablespoon coconut oil
- ¼ teaspoon fenugreek seeds
- ½ teaspoon fennel seeds
- A few curry leaves
- 6 garlic cloves crushed or sliced
- 15 small onions peeled and halved
Instructions
- Add lotus root, coconut milk, curry powder, turmeric powder, chili powder, salt, and pandan leaf to a pressure cooker.
- Cook for 6 whistles or until the lotus root is tender.
- In a pan, heat the coconut oil. Add fenugreek and fennel seeds; let them splutter.
- Add curry leaves, garlic, and small onions. Sauté until translucent.
- Add the cooked lotus root and red chilli flakes; stir-fry for 2 minutes.
- Sprinkle a little more salt if needed and cook for another 5–6 minutes until nicely roasted.
Video
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