Lotus Seed Poriyal

Ingredients

• - 250g lotus seeds (makhana)
• - 2 tbsp oil
• - 1 tsp mustard seeds
• - 1/2 tsp urad dal
• - 2 dried red chillies
• - 1 sprig curry leaves
• - 1 small onion
• - 1/4 tsp turmeric
• - Salt to taste
• - 1/4 cup grated coconut

Method

1. Prepare lotus seeds: If using fresh lotus seeds, remove from pods and peel. If using dried, soak in warm water 30 minutes. Drain.
2. Parboil: Gently simmer the lotus seeds in water with a pinch of turmeric and salt for 5-6 minutes until just tender. Drain.
3. Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.
4. Add aromatics: Add 1 broken dried red chilli, 1 sprig curry leaves and a pinch of asafoetida. Fry 20 seconds.
5. Add shallots: Add 5 sliced shallots and cook 3 minutes.
6. Add lotus seeds: Add the parboiled lotus seeds. Toss to coat in the seasoned oil.
7. Add spices: Add half tsp turmeric and half tsp red chilli powder. Toss and cook 3 minutes.
8. Add coconut: Add 3 tbsp freshly grated coconut. Toss on high heat 1-2 minutes.
9. Adjust seasoning: Taste and add salt. Lotus seeds have a mild, starchy flavour.
10. Serve: Lotus seed poriyal is an unusual and luxurious Tamil Nadu side dish. Serve with steamed rice and sambar.