Name: Lotus Root and Yams with a Shallot-Ginger Sauce (Kamal Kakadi Aur Suran Ki Subzi)
Yield: Serves 6
Cuisine: India
Ingredients: 1½ teaspoons coarse kosher or sea salt; 2 to 4 fresh green Thai, cayenne, or serrano chiles, to taste, stems removed; 2 tablespoons canola oil; ¼ cup raw pine nuts; Juice of 1 medium-size lime; 2 tablespoons Toasted Chickpea Flour; 8 ounces fresh lotus root, peeled and cut crosswise into ½-inch-thick slices; or 8 ounces frozen sliced lotus root (no need to thaw; see Tips); 4 cups frozen cubed yams (no need to thaw), or 4 cups cubed fresh yams (½-inch cubes; see box); 4 lengthwise slices fresh ginger (each 2 inches long, 1 inch wide, and ⅛ inch thick); 6 medium-size to large shallots, coarsely chopped; ½ teaspoon ground turmeric

Preparation info

Serves
6

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

The literal translation of kamal kakadi is “lotus cucumber,” and once you work with this water-chestnut-like vegetable, you will see why it is called that. Its juicy crunch is a wonderful backdrop to the shallot-ginger-chile sauce, and the yams provide an underlying sweetness to the curry.

Ingredients

8 ounces fresh lotus root, peeled and cut crosswise into ½-inch-thick slices; or 8 ounces frozen sliced lotus root (no need to thaw; see

Method

Combine the lotus, yams, and turmeric in a medium-size saucepan, and add water to cover. Bring to a boil over medium heat. Then reduce the heat, cover the pan, and simmer, stirring occasionally, until the vegetables are fork-tender, about 15 minutes.
While the vegetables are cooking, combine the shallots, ginger, and chiles in a food processor, and pulse until min

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Ingredients

Method

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