is water chestnut's girlie cousin.
Drenched in coconut curry, the girl turns as
sultry as Sri Lanka.
Wagon wheels, they ain't.
Nelum Ala – Sri Lankan Curried Lotus Root – Slightly adapted from RecipeLand.com
1 - 14 oz. can lotus root, drained, rinsed and sliced into coins or 2 cups of fresh slices from peeled tubers (small, young roots work best)
3 cups fresh or canned tomatoes, coarsely chopped
2 small hot green chili peppers, chopped
1 large shallot, the size of a small onion, chopped
1 small sprig curry leaves (about 10 leaves)
½ cup coconut milk
¼ teaspoon fenugreek seeds
¼ teaspoon turmeric
¼ teaspoon chili powder
½ teaspoon paprika
1 tablespoon ghee (clarified butter)
1 teaspoon curry powder (I used Sri Lankan Curry Blend from Seasoned Pioneers)
½ - 1 teaspoon salt or to taste
In a large saucepan, combine all ingredients except the chopped shallot, ghee, curry powder and salt. Gently simmer for 15 minutes over very low heat. In a small skillet, fry the chopped shallot in melted ghee until it is transparent and somewhat frizzled. Add the fried shallot to the lotus root, stirring well. Add the curry powder and salt, again stirring well. Extend gentle simmer another 10 minutes. Serve with hot basmati rice garnished with cumin seeds. Serves 2. –
This post is being submitted to Astrid of Paulchen's Food Blog, hosting Weekend Herb Blogging for Kalyn Denny of Kalyn's Kitchen, the creator of this popular weekly food event.