Thamarai Thandu Poriyal

Method

1. 1

   Prepare lotus stem: Peel and wash the thamarai thandu (lotus stem). Slice into thin rounds. Soak immediately in water with a splash of lemon juice to prevent browning.

2. 2

   Parboil: Drain lotus stem. Pressure cook with a pinch of turmeric and salt for 2 whistles until just tender. Drain.

3. 3

   Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.

4. 4

   Add aromatics: Add 1 broken dried red chilli, 1 sprig curry leaves and a pinch of asafoetida. Fry 20 seconds.

5. 5

   Add shallots: Add 5 sliced shallots and cook 3 minutes.

6. 6

   Add lotus stem: Add parboiled lotus stem slices. The cross-section pattern should be visible and attractive.

7. 7

   Add spices: Add half tsp turmeric and half tsp red chilli powder. Toss and cook 3 minutes.

8. 8

   Add coconut: Add 3 tbsp freshly grated coconut. Toss on high heat 1-2 minutes.

9. 9

   Adjust seasoning: Taste and add salt.

10. 10

    Serve: Thamarai thandu poriyal is an unusual and nutritious Tamil Nadu side dish. Serve with steamed rice, sambar and rasam.