Lotus Stalk Raita

lotus raita dinnerRaita is a cooling dish that accompanies many spicy curries. It is usually made with a yogurt base, but I use milk kefir because they are very similar and the kefir is easy to make at home. The cooling properties of milk help to balance the heat from many Indian dishes.  One of the most common varieties is cucumber raita, so I made one with raw lotus instead. It goes perfectly well with the Lotus Stalk Curry from last week.

Husbatron confesses that he likes lotus stalk better than lotus root! There is a place in my heart for both. The stalk keeps well in the fridge and the texture remains crisp. I like the simplicity of preparing lotus stalk. You can peel it by hand and slice into thin rounds. They soften when mixed into raita.

lotus raita fresh cut lotus raita raw lotus raita bowls





The recipe:

  • 1 cup milk kefir or yogurt
  • ¼ tsp black pepper
  • ¼ tsp ground coriander
  • ½ tsp cumin
  • ¼ tsp chili powder
  • ¼ tsp turmeric powder
  • 1 tbsp honey
  • Salt to taste
  • 5 green onions, sliced
  • 1 lotus stalk, peeled and thinly sliced

Using a whisk, mix the milk kefir or yogurt with all of the spices until well combined. Stir in the green onion and lotus slices. This needs 30 minutes to an hour for the flavors to mingle and get to know one other.  Let it sit in the refrigerator while you prepare your main course.

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One comment on “Lotus Stalk Raita

  1. […] Heat the ghee and add the onion. Cook until the onion is almost translucent. Add the black mustard seed, crushed coriander, and cumin. Cook until the black mustard seed becomes fragrant. Add the lentils, tomatoes, and water. Bring to a boil. Reduce heat and simmer for 20 minutes. When the lentils are becoming soft, add the lotus stalk and cook for an additional 15 minutes. Mix in the lemon juice. Salt to taste. Serve this curry over rice. For a knockout meal, include a lotus stalk raita. […]

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