Name: Mor Kuzhambu with Lotus Stem recipe by Bethica Das at BetterButter
Prep time: 120 min
Cook time: 10 min
Total time: 130 min
Yield: 3
Ingredients: 1 & 1/2 cups lotus stem; 1 tbsp. coriander seeds; 1 tbsp. tuvar dal (pigeon pea lentil); 1 tsp. cumin seeds; 1/2 tsp. raw rice; 1" ginger; 2 green chilies; 3 tbsp. fresh grated coconut; salt to taste; 1/2 tsp. turmeric powder; 1 cup yoghurt, well beaten; 2 tbsp. oil; 1 tsp. mustard seeds; 1 dry red chili; 1 tsp. urad dal (opt); 1 sprig curry leaves; 1 tbsp. coriander leaves, chopped

ABOUT Mor Kuzhambu with Lotus Stem RECIPE

This is the South Indian version of Kadhi, a yoghurt-coconut based gravy, most popular in Tamil Nadu. Vegetables like pumpkin, okra, ash gourd, eggplant, chow chow, etc. are traditionally added to thuis curry. But I decided to try it out with some boiled and sauteed lotus stem and it turned out very yummy. It is best relished with plain steamed rice, appam or idiyappam.

Ingredients Serving: 3

1 & 1/2 cups lotus stem
1 tbsp. coriander seeds
1 tbsp. tuvar dal (pigeon pea lentil)
1 tsp. cumin seeds
1/2 tsp. raw rice
1" ginger
2 green chilies
3 tbsp. fresh grated coconut
salt to taste
1/2 tsp. turmeric powder
1 cup yoghurt, well beaten
2 tbsp. oil
1 tsp. mustard seeds
1 dry red chili
1 tsp. urad dal (opt)
1 sprig curry leaves
1 tbsp. coriander leaves, chopped

Instructions

Soak the coriander seeds, cumin seeds, rice and tuvar dal for 2-3 hours. Grind into a smooth paste along with coconut, green chilies, ginger and some water.
Pressure cook the lotus stem in sufficient water for 4-5 whistles. Drain and keep aside. Heat 1 tbsp. oil in a pan and saute the boiled lotus stem for 2 minutes. Keep aside.
In a pan add the ground paste along with 1/2 cup water, salt and turmeric powder. Simmer for 1-2 minutes.
Add it to the sauteed lotus stem and keep aside to cool down.
Add the yoghurt & some water (depending on the consistency required) and mix well.
Heat remaining oil in a pan and temper with mustard seeds, red chilies, urad dal and curry leaves. After it stops spluttering, switch off the flame.
Pour this tempering on the prepared mor kuzhambu. Garnish with coriander leaves and serve with plain steamed rice, appam or idiyappam.

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