Lotus Seed Poriyal

Method

1. 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. 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. 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 seeds: Add the parboiled lotus seeds. Toss to coat in the seasoned oil.

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. Lotus seeds have a mild, starchy flavour.

10. 10

    Serve: Lotus seed poriyal is an unusual and luxurious Tamil Nadu side dish. Serve with steamed rice and sambar.