Lotus root poriyal | Lotus stem curry

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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

Sambar powder

Salt

1 tablespoon 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.

lotus root poriyal

lotus root curry

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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 tablespoon 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

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