Thamarai Thandu Vendhaya More Kozhambu (Dried Lotus roots and Fenugreek Gravy)

Dear Readers,

Thank you for visting my blog. I am trying to capture, all I experiment, learn from our previous generations, the good old recipes that naturally kept people healthy.

This recipe, I tried last week and it was very delicious, even with Fenugreek additions.

I buy dried lotus roots from India and I have not tried this with fresh lotus roots yet :).

Here is another healthy recipe and it is different in steps vs usual More Kuzhambu (Yoghurt based curry) of South India.

1. Fenugreek-1 tablespoon (Venthayam)
2. Coriander seeds - 2 tbsp (Dhaniya)
3. Rice- 1 tbsp
4. Cumin seeds- Jeera- 1/2 tbsp
5. Green chilli- 2 (medium size)
6. Red chilli (dried)- 2
7. Curd- 250 ml (Yoghurt- preferrably the sour one)
8. Coconut (grated)- 4-5 tbsp.
9. Turmeric powder- 1 pinch
10. Toor dhall - 2 tbsp
11. Sesame oil- Gingelly oil- 1tbsp
12. Salt- as needed.
13. Lotus root (dried)- 20

To Saute:
1. Mustard- 1 tbsp
2. Curry leaves- 1/2 handful
3. Dried red chilli- 2

Procedure
1. Use 4 tbsp of cooking oil and fry the dried lotus root.

2. Soak Toor dhal, Coriander seeds, rice for about 1/2 an hour and grind them into a fine paste.
3. Add sesame oil to the pan and fry the fenugreek slightly. Grind fenugreek,cumin seeds, coconut, red and green chillies into a fine paste, adding water.

The flavour of fried fenugreek and sesame oil, makes this dish more delicious.
4. In a pan, add the ground paste from steps 2 and 3 and add a glass of water and put the lotus root in the mixture. Add turmeric powder
5. Once they all start to boil, add the curd and add salt and cook in slow flame for 2-3 mins. It need not come to a full boil.
6. Once the consistency is enough to mix with rice and eat, turn off immediately. Add oil in a pan and add the ingredients for sauting.
You can serve this with Rice and a Fresh salad.