Lor^ha| Lotus Corms|AlifBe~42
Ingredients
  • 250 gm Lor^h
  • 2 Tbsp Salt
  • 1 lit Water
  • Salt & Pepper
For Chutney
  • 1 Cup Coriander leaves
  • ½ Cup Mint leaves
  • 3-4 Spinach leaves
  • 2-3 Green chillies
  • 3 Garlic cloves
  • 1” Ginger
  • 1 tsp Cumin Seeds
  • 4-5 Black PepperCorns
  • ½ tsp Black salt
  • Tamarind (a small lump, soaked in few tbsp of water
  • Salt as per taste
  • 2-3 ice cubes (to retain the green color)
Method
  1. Rinse Lorh with water and get rid of mud and grit.
  2. In a pressure cooker, add the Lorh. Add the water (must be above the level of Lorh) and 2-3 tbsp of salt.
  3. Wait for 1 whistle and then lower the heat. Cook on low flame for 30-40 minutes. Switch off the heat.
  4. When the pressure subsides, open the lid of the cooker and drain the boiled Lorh.
  5. Peel, cut in slices/quarters/cubes and garnish with salt and black pepper powder.
  6. Dip each slice in mint coriander chutney and enjoy the seasonal bliss!
Green Chutney
  1. Pick and rinse with water, coriander leaves (along with tender stems), mint and spinach leaves.
  2. Soak a small lump of tamarind in some water.
  3. In a blender jar, mix the leaves, chillies, ginger, garlic, salt, peppercorns, cumin and black salt/rock salt.
  4. Add soaked tamarind and 2-3 ice cubes.
  5. Blend till the chutney is smooth.
  6. Stays good for 2 days in the refrigerator.
  7. If you wish to make the chutney in bulk and store it for a longer duration, then do not add tamarind. In that case, while serving, add some fresh lemon juice or beaten curds (dahi).
Recipe by Sindhi Rasoi |Sindhi Recipes at https://test.sindhirasoi.com/2021/10/lorh-lotus-cormsalifbe42/