A curry which is famous around Nagercoil region,TN Its a very simple recipe with the compensating flavor of tanginess from tamarind and Hotness from Chilly Pd., I like this curry with Banana Stem.But ITs rare we find Banana Stems in US but on the contrary we get lot of lotus root,which mimics the same crunchiness properties of the banana stem.But You can also try this recipe with Okra(But make sure Okra is dried ie. its been in your counter for 4 to 5 day),Drumstick,Cucumbers.
Goes well with any tangy fish recipe or any dry vegetable recipes.Its not only easy but require a few ingredients and its very easy on your stomach.
Ingredients:Lotus Root - 3 cups
Coconut flakes - 1/4 cup
Jeera / Cumin Seeds - 1 tsp
Turmeric Pd - 1 tsp
chilly pd - 1 tsp
Small Onions - 1
Curry leaf - 1 sprig
Oil - 1 tbsp
Mustard Seeds - 1 tsp
Tamarind - 1 tsp
Grind coconut flakes, jeera, Small onions, Chilly pd, Turmeric pd to a fine paste by adding water.
1.Cook Lotus-root with ,salt and tamarind with 1/2 cup water .Let the lotus root get cooked completely.
2.Take a pan add oil and add mustard seeds once they splutter then the curry leaf.
3.Add the ground mixture and then the lotus root along with the water , add water if necessary this is a thinner recipe so it should have at least 2 cups of water totally.
4.let it come to boil.Then switch off flame and cover and let it sit for 15 min before serving.
5.Serve wit hot white rice.
When using Lotus Root use Fresh Ones or the Frozen Ones,Canned one may not be that crunchy.
Congee/Kanchi With Pulikari