Thamarai Thandu Poriyal

Ingredients

• - 250g lotus stem
• - 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 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. Parboil: Drain lotus stem. Pressure cook with a pinch of turmeric and salt for 2 whistles 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 stem: Add parboiled lotus stem slices. The cross-section pattern should be visible and attractive.
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.
10. Serve: Thamarai thandu poriyal is an unusual and nutritious Tamil Nadu side dish. Serve with steamed rice, sambar and rasam.