Friday, 17 August 2007

Coconutty Lotus Root Curry

Lotus roots are roots of the lotus water lily, family Nymphaeaceae. The roots are tuberous, with large air pockets, which makes them buoyant in the water, and give the lacy pattern when sliced. It has a firm crispy texture. It can be stuffed, fried as chips or even eaten raw in salads. I first had lotus root in China in Kunming in March 2006, in the Yunan Province. I do have some pictures, which when I find I will post here.



Ingredients

1 tbsp vegetable oil
1 large onion; sliced into rings
2 tbsp green curry paste (according to taste; available in Asian stores)
400ml/14fl oz can coconut milk
500gm lotus root (4 segments); peeled and sliced into ¼ inch rounds
8 small new potatoes; washed and sliced into ½ inch rounds
6-8 kaffir lime leaves, torn into pieces
½ cup holy or Thai basil leaves (tulsi)
1 cup of coriander, roughly chopped
1 lime; juiced

Method

1. Wash the lotus root, discard the necks, peel and slice into ¼ inch slices, place in water with a little vinegar to stop them from oxidising; going brown.
Scrub the new potatoes and cut into half inch rounds.

2. Heat the oil in a large pan. Fry the onions (I used up some leek as well) until golden brown, add the green curry paste over a fairly high heat for about a minute,
Reduce the heat slightly and add the thick part of the coconut milk from the tin, stir for a few minutes, add the rest of the coconut milk.

3. Add the lotus root, kaffir leaves and the coconut milk, bring to a simmer, cook for 15 minutes, add the potatoes, cook a further 20 minutes or until the potatoes are cooked and the sauce is thickened. Stir in the holy basil (tulsi), coriander and lime juice.

Let it stand for 15 minutes, serve with rice

24 comments:

Lata said...

This is a different one. Does it go well with Chapathi?

Saju said...

Actually it does, I had the leftovers with chapati the next day

Dee said...

this looks cool, I really liked the method. will try soon and let u know . I have some lotus root in the freezer

Kelly Mahoney said...

The method does seem pretty master-able. And the lotus looks beautiful in the dish.

Sukanya Ramkumar said...

This is so different.....Never tried before...Waiting to try this out....

Asha said...

You are all tempting to try the Lotus root.I will look for it next time at Indian grocers.Looks great:)
See you on Tuesday Saju,will miss ya!:)

Sirisha Kilambi said...

I never cooked lotusroot before Saju...will give it a try...looks delicious dear :-)

Sharmi said...

its high time I start trying the lotus roots. But scared how it will turn out to be. looks yummy though.

archana said...

I always like the step by step method pictures you give.
This is an unusual curry with potatoes. Nice recipe :)

bee said...

wow. one more recipe with lotus roots. i adore that veggie.

Aruna said...

Saju, Looks very good !!!

themistressofspices.wordpress.com

Coffee said...

I am gonna pick up this root next time and try this curry! :)

Padma said...

Lotus root is in the air these days, everyone is cooking this...I think its high time I should post one, I like Green curry with any ingredient and yours look comforting the senses
thanks for those pics and recipes

Padma said...

I guess they say Kamal Kakdi in Bombay

lakshmi said...

i have never made lotus root before, but your recipe makes me want to give this a shot.

il get back to you in a week or so when i get down to making some.

sunita said...

I've never cooked lotus root...it looks pretty ...gotta try it:)

TBC said...

It's nice to see another lotus root recipe. Your version with coconut milk sounds better than mine. I had tried using it for the first time a couple of weeks back.

Saju said...

TBC, I commented on your lotus root recipe, it looks delicious. Coconut was good too

Saju said...

Padma you're right, Kamal Kakri it is.

musical said...

THE STUFF i was waiting for :) What a yummy dish it is, Saju. II love lotus root and will surely try this one.

Lia said...

Iam never had it, but seeems delicous! wonderful recipe, thanks :)

Kajal said...

Coconutty Lotus Root curry is new for me but it is truly very nice dish.:)

Latha Narasimhan said...

Cooking in coconut milk really tastes good. But I have never cooked lotus stem. You can also add 1 clove(whole). Our malayalee neighbour in Hyd used to make this. Such a simple method but so tasty.
thanks for sharing! I too should try with lotus stems.

SeeC said...

Very unique ! Coconut milk should add to the taste

Page copy protected against web site content infringement by Copyscape UNLESS OTHERWISE NOTED, ALL RECIPES ARE THE ORIGINAL CREATION OF CHACHI'S KITCHEN. ALL PHOTOS BY CHACHI'S KITCHEN. PLEASE DO NOT POST OR PUBLISH WITHOUT CITING. CONTACT ME IF YOU HAVE ANY QUESTIONS: CHACHISKITCHEN (AT) GMAIL (DOT) COM.