Lotus Root with a Roasted Cumin-Yogurt Sauce

Zeera Kamal Kakadi

Preparation info

  • Serves


    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

Lotus root (technically a rhizome, from which the roots emerge) looks like tapered, stout sausage links. A swivel peeler can easily remove the light creamy-brown skin. When it is sliced, you can see the petal-like patterns of holes that run the length of the rhizome. Lotus root is a perfect match for the stunning burgundy-tinted flower that floats sensuously atop its wide leaves in the water. The flavor and texture of the root slices resembles the sweetness of fresh water chestnuts and the