Lotus Stem Curry - Thamaraithandu PuliKuzhambu | How to make Lotus Stem Curry - Thamaraithandu PuliKuzhambu

4.5 from 2 reviews
Rate It!
By Vins Raj
Created on 18th May 2016
  • Lotus Stem Curry - Thamaraithandu PuliKuzhambu, How to make Lotus Stem Curry - Thamaraithandu PuliKuzhambu
Lotus Stem Curry - Thamaraithandu PuliKuzhambuby Vins Raj
  • Lotus Stem Curry - Thamaraithandu PuliKuzhambu | How to make Lotus Stem Curry - Thamaraithandu PuliKuzhambu (48 likes)

  • 2 reviews
    Rate It!
  • By Vins Raj
    Created on 18th May 2016

About Lotus Stem Curry - Thamaraithandu PuliKuzhambu

A unique and special curry from my Grandma’s kitchen. My grandma usually prepares this Pulikuzhambu with other vegetables but I have added Lotus stem in her signature dish. This Pulikuzhambu neither needs any sauté nor constant monitoring. Though the procedure seems to be lengthy but an easy one, a must try recipe.

Lotus Stem Curry - Thamaraithandu PuliKuzhambu is a delicious dish which is enjoyed by the people of every age group. The recipe by Vins Raj teaches how to make Lotus Stem Curry - Thamaraithandu PuliKuzhambu step by step in detail. This makes it easy to cook Lotus Stem Curry - Thamaraithandu PuliKuzhambu in your kitchen at home. This recipe can be served to 4 people. You can find this dish at most restaurants and you can also prepare Lotus Stem Curry - Thamaraithandu PuliKuzhambu at home. This amazing and mouthwatering Lotus Stem Curry - Thamaraithandu PuliKuzhambu takes 15 minutes for the preparation and 20 minutes for cooking. The aroma of this Lotus Stem Curry - Thamaraithandu PuliKuzhambu is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Lotus Stem Curry - Thamaraithandu PuliKuzhambu is a good option for you. The flavour of Lotus Stem Curry - Thamaraithandu PuliKuzhambu is palatable and you will enjoy each and every bite of this. Try this Lotus Stem Curry - Thamaraithandu PuliKuzhambu and impress your family and friends.

  • Prep Time15mins
  • Cook Time20mins
  • Serves4People

Video for key ingredients

  • Sambhar Powder

Lotus Stem Curry - Thamaraithandu PuliKuzhambu

Ingredients to make Lotus Stem Curry - Thamaraithandu PuliKuzhambu

  • 15 Sliced pieces of Louts Root
  • 1 Tbsp Tamarind –Gently press tamarind in 1tbsp measuring spoon, that should be a size of a small goose berry
  • 2½ tbsp Sambar Powder
  • ¼ tsp Turmeric Powder
  • 10 Garlic pods
  • 1 green chilli
  • 2 tbsp Gingelly/Sesame Oil
  • 1 tsp Thallipu vadagam – this can be replaced with ½ tsp of Mustard seeds, ½ tsp Urad dhal, ½ tsp Cumin seeds and ¼ tspFenugreek
  • curry leaves - a few
  • To grind:
  • ½ cup scrapped Coconut
  • 15 Small Onions
  • ½ tsp black Pepper Corns
  • ½ tsp Cumin Seeds
  • 2 green chilli
  • 1 small size tomato

How to make Lotus Stem Curry - Thamaraithandu PuliKuzhambu

  1. Wash and clean Lotus stem from mud and dirt. Now scrape the outer skin as we do for radish. Cut the stem into slices. Raw lotus root will start to darken so, after cutting immediately put them into a bowl of water.
  2. Extract tamarind pulp and transfer to a big bowl. To the extract add Sambar powder, Sliced lotus stems, garlic pods, one unsliced chilli, required salt and keep aside.
  3. Grind coconut in a blender to a fine paste by adding water.
  4. To ground coconut, add small onion, green chilli, cumin seeds, pepper corns, tomato, 7 curry leaves and press the whipper button thrice so that the ingredients are coarsely mashed.
  5. Now add the ground ingredients into the tamarind Bowl. At this stage taste the mixture for salt, spiciness, Do the additions at this stage.
  6. In a kadai, add Gingelly oil, add the talllipu vadagam or the optional tempering ingredients, Once the mustards splutter add Curry leaves. Transfer the Mixture to the kadai and Bring to boil on a high heat.
  7. Keep stirring the curry till it reaches to boiling state.
  8. Reduce the heat to medium. Let the curry be on medium flame closed with a lid for 12 minutes as lotus stems take time to cook.
  9. Now add coriander leaves and remove from heat. Serve with rice or chappathi.
My Tip: You can prepare this curry with any country vegetables. The coconut will not curdle up as its directly added to tamarind extract before getting heated up. After nearly 15 minutes, the curry changes to a creamy consistency tangling all taste togother. The measurement for sambar powder is assumed using home made with corainader and chillies in 2:1 ratio. If you are using South Indian brand Sambar Powder, First add 1½ Tbsp, check for spiciness, then add if required, as piquant level will be higher in shop brought powders.

Reviews for Lotus Stem Curry - Thamaraithandu PuliKuzhambu (2)

Aruna Puria year ago
Nice recpie
Reply

Dolly Singha year ago
awesome, thanks dear
Reply