250 gm lotus stem/ thamara thandu
3 green chillies
1/2 tsp cumin seeds
1/2 cup grated coconut
small piece of ginger (optional)
1 cup yoghurt
1/2 tsp crushed mustard
1/2 tsp mustard seeds
2 dry red chillies
- Cut lotus stem into thin round pieces . Heat little oil in a pan and fry the lotus stem pieces and 1 chopped green chilli until golden brown at medium flame. Remove them from the flame.
- Grind together grated coconut, 2 green chillies, ginger and cumin seeds into fine paste and add 1/2 tsp crushed mustard. Then mix this with yoghurt and add salt.
- In a pan, add the fried lotus stem and coconut-yoghurt mixture and mix well and heat in low flame for 1-2 minutes. Don’t allow to boil.
- Heat oil in a pan, splutter mustard seeds and fry dry red chillies and curry leaves and pour this over the curry. Serve with rice….