Kamal Kakdi Curry:
Thaamarai Thandu Kuzhambu.
The native vegetables and fruits, never fails to smoother one with plenty of home feelings. This happens to me once in a while, when I go to shop' at Memphis farmer's market. If you are in an alien land...missing your home cooking, produce section can bring some happiness!
I never tasted lotus stem before, my brother kept talking about 'how he enjoyed lotus stem chips' and raved about delicacies that could be made with lotus seeds. So, when I came across this fresh stem...never gave a second thought, just bagged it home. After cleaning, dissected it in all possible geometrical shapes and enjoyed it raw:) They taste like 'banana stem' to me! Finally, googled couple of recipes and settled with this...
Onion 1 large grated
Ginger 2" minced
Garlic 2 cloves minced
Tomato puree 1/2 cup
Coconut milk 1 cup
Turmeric 1/4 spoon
Chili powder 1 spoon
Oil few spoons.
Wash and peel the lotus stem, treat them like plantain stem. The inner hollow tubules may be filled with sand...so wash several times, until you're confident. Slice them and set aside.
In a wide wok, heat oil. Add ginger, garlic and onion...fry real good. Wait till the raw smell leaves the pan. Add tomato puree and sliced stems. Cover and cook till tender.
Add coconut milk and bring this to boil. Remove from heat.
Serve to go with your pulkah rotis.