Nadur Curry

(Serves 3)

1 tablespoon mustard oil 
4 cloves/lavang
1 inch cinnamon
pinch of asafoetida/hing
½ teaspoon cumin/jeera seeds
3 feet lotus stems, peeled and diagonally
cut into 1 inch pieces
1 teaspoon coriander/dhania powder
1 teaspoon aniseed/sauf powder
½ teaspoon cumin/jeera powder
¼ teaspoon turmeric powder
¼ teaspoon dry ginger powder
1 teaspoon chilli powder
2 tablespoons tamarind water
1 ½ cups water
1 tablespoon coriander, finely chopped


Heat oil. Sauté cloves, cinnamon, asafoetida and cumin.
Add lotus stem pieces and fry till light brown.
Add all the powders.
Sprinkle some water and stir fry for a couple of minutes.
Add tamarind water as per taste.
Add 1½ cups water and pressure cook for 15 minutes on low flame.

Garnish with coriander.