Thursday, 23 June 2016

Lotus Stem Korma - Kamal kakdi korma

Lotus Stem Korma - Kamal kakdi korma


  • 250 gm lotus stems
  • Salt to taste
  • 1/2 tsp chilli powder
  • 1/2 tsp garam masala
  • 2 Tbsp oil
  • 1 tsp cumin seeds
  • 1/4 tsp asafoetida
  • 1/2 cup yogurt
  • 1 Tbsp chopped coriander leaves to garnish
For paste
  • 1 Tbsp chopped ginger
  • 1 tsp cumin seeds
  • 2 tsp coriander seeds

  • Peel the outer layer of the lotus stems and wash well. Soak in the plenty of water for some time because mud inside the stem.
  • Slice the stems into 1/2 cm thick pieces.
  • Boil 4 cups of water and add the sliced lotus stems.
  • Simmer till tender. It will take about 30 minutes. For checking it should be press with a slight pressure. Drain the water and cool.
  • Make paste of paste ingredients with some water.
  • Add the ground ingredients, and mix well. In a heavy-based pan, heat the oil.
  • Add the cumin seeds and asafoetida.
  • When the seeds splutter, add the vegetable mixture and stir well.
  • Add the yogurt and cook over high heat till the liquid evaporates.
  • Garnish with chopped coriander leaves.
  • Serve hot with chapatti or parathas.

No comments:

Post a Comment