Lotus stem uppukari is a self experimented recipe. I really enjoyed the crunch and flavorful stir fried lotus stem. This dish can be served as a starter or can be served as a sidedish with southindian meals, pulao or rice porridge.
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Ingredients:
300 Grams Lotus stem
10 Garlic Pearls
10 Small Shallots (Sambar Onion)
4 Sprigs Curry leaves
2 Green Chilies
1/2 Tea Spoon Fennel Seeds
1/2 Tea Spoon Ginger and Garlic Paste
1 Tea Spoon Chilli Flakes
1/4 Tea Spoon Asafoetida
2 Table Spoon Coconut Oil
1/4 Cup Vegetable Oil For Frying
1/2 Tea Spoon Salt
Prep:
Peel the lotus stem using a peeler. Chop into thin coins.
Place the chopped vegetable in water allow it to soak for 10 minutes. Rinse the vegetable twice.
Place 3 cups of water
in a pot on medium flame . Add 1/2 tsp Salt bring to rapid boil.
Strain and add the chopped lotus stem to boiling water. Stir occasionally and allow the Lotus stem to cook for 5 minutes. Strain the cooked lotus stem and reserve.
Peel and rinse the shallots. Chop into half.
Peel and rinse the garlic. Chop the garlic into half
Rinse and reserve curry leaves
Remove the stem from chilies. Slit the chillies and reserve
Peel the lotus stem using a peeler. Chop into thin coins.
Place the chopped vegetable in water allow it to soak for 10 minutes. Rinse the vegetable twice.
Place 3 cups of water
in a pot on medium flame . Add 1/2 tsp Salt bring to rapid boil.
Strain and add the chopped lotus stem to boiling water. Stir occasionally and allow the Lotus stem to cook for 5 minutes. Strain the cooked lotus stem and reserve.
Peel and rinse the shallots. Chop into half.
Peel and rinse the garlic. Chop the garlic into half
Rinse and reserve curry leaves
Remove the stem from chilies. Slit the chillies and reserve
Method:
Heat a wok with 1/4 vegetable oil for frying on medium flame. Once the oil reaches smoking point lower the flame gently drop a small batch of lotus stem in hot Oil stir and fry till light golden brown in color.
Using a slotted Spoon drain and reserve the lotus stem on plate. Follow the same step and fry the entire batch of lotus stem
Heat a pan on medium flame. Add 2 Tbsp coconut oil.
Once the oil reaches smoking, add fennel Seeds allow to splutter.
Next add 10 garlic pearls, shallots, curry leaves and slit green chilies fry all the ingredients on high flame.
Add asafoetida, ginger and garlic paste stir and fry for few seconds.
Add the fried lotus stem a cilli flakes stir and fry for 2minutes on medium flame. Remove from flame, dish out into a serving plate and enjoy.
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