Traditional Fried Lotus Root Curry Recipe
When I was young, I did not like to eat Lotus Root. However, when you fry the Lotus Roots first when making the curry, it is very tasty and everyone will love to eat it.
If you like this Lotus Root Curry, you will want to try my other traditional vegetable curries such as Long Beans, Thibbatu Curry, and Thalana Batu curries.
Ingredients
- Some Lotus Root with the peels removed.
- Some toasted Fenugreek Seeds
- 1 tbsp Roasted Curry Powder
- Half a teaspoon of Pepper
- 2 tsp of Chili Powder
- Some Turmeric Powder
- Salt
- 1 Pandan Leaf (Rampe)
- Some Curry Leaves
- Half an Onion thinly sliced
- 2 crushed Garlic Cloves
- Coconut Milk
- Two Tamarind Seeds
Instructions
-
Remove the outer layer and the edges of the Lotus Roots and then wash it several times until all the mud and dirt is washed off. You can scrape with a knife to remove the Outer layer.
- Slice the Lotus Roots.
- Add the Lotus Root pieces into a bowl and wash it again.
- Let the Lotus Root dry.
- Fry the Lotus Root and add it on top of a tissue paper to soak away any excess Oil.
- Add the fried Lotus Root into a pot.
- Add some toasted Fenugreek Seeds.
- Add 1 tbsp Roasted Curry Powder.
- Add half a teaspoon of Pepper.
- Add 2 tsp of Chili Powder.
- Add some Turmeric Powder.
- Add Salt to taste.
- Add a Pandan Leaf (Rampe).
- Add some Curry Leaves.
- Add half an Onion thinly sliced.
- Add 2 crushed Garlic Cloves.
- Add enough Coconut Milk to cover everything.
-
Mix everything together thoroughly and now turn on the stove to cook it.
- Add two Tamarind Seeds.
Photos
