Monday, March 20, 2017

Phool Makhana Curry / Lotus seed curry

Phool Makhana or puffed lotus seeds is a highly nutritious protein rich food. The nutrients contained are the super source for vitamin, mineral and fiber while the medical properties have been proven to be beneficial for diabetic patient and those who have hypertension history.
Phool Makhana is not so familiar for Malayalees. But it is truly worth a try to make it and I am sure you will love it.
  1. Phool Makhana/ puffed lotus seeds - 2.5 cups
  2. Onion, sliced - 3 cups
  3. Tomato, cut - 2 medium size
  4. Ginger, chopped - 1 tbs
  5. Garlic, chopped - 1 tbs
  6. Badam/Almonds, peeled, soaked - 1/2 cup
  7. Oil - 2 tbs + 2tbs
  8. Cumin seeds - 1/2 tsp
  9. Chilli powder -  1 tsp
  10. Coriander powder - 2 tsp
  11. Garam masala - 1 tsp
  12. Tomato ketchup - 1 tbs
  13. Ghee/butter - 1 tbs
  14. Milk cream - 1 tbs, optional
  15. Salt to taste
  1. Dry roast phool makhana for 3-4 minutes
  2. Heat 2 tbs oil in a pan and sauté onion, ginger  and garlic till soft
  3. Add tomato and sauté till tomato is mushy
  4. switch off the heat and keep it aside to reach room temperature
  5. Blend the above with almonds to fine paste
  6. Heat 2 tbs oil in a pan and splutter cumin seeds in it.
  7. Add the above paste and saute till the mixture is thickened and oil can be seen in the paste
  8. Add salt and all the spice powder and sauté for a minute or two
  9. Add 2 cups of water, tomato ketchup and phool makhana to the above
  10. Cook phool makhana for about 15 minutes with closed lid till it is soft
  11. Switch off the stove and top with butter
Phool Makhana curry is ready to be served with Roti or Pulav

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