First of all apologies for my short period of absence. It had been very challenging and struggling few weeks. Gradually things are coming back to normal phase and I'm getting back to routine.
Lotus Root is not a common vegetable. As it is in
the name, this is the root of lotus flower mainly used in Asian cuisine. It is
used in soups, stir fries, deep fried, braised, pickled in hot and sour garlic
chili sauce and also used in traditional herbal medicine. Click here to see picture of lotus root.
I picked this vegetable due to its
nutritional benefits; lotus root is rich in Vitamin C, B group of vitamins and also
has healthy amounts of minerals like copper and iron. You can buy this vegetable from Chinese grocery
stores.
It has a crunchy sweet taste; a close
comparison could be raw carrot. However compared to carrot it is mild in
sweetness and it remains crunchy even after cooking.
My recipe is a fusion between Chinese style
and Sri Lankan style, to spice it up I’ve added curry powder and curry leaves
for its pungent aroma and I’ve also added vinegar as sour flavor nicely blends
with crunchy lotus root.
