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Lotus Stem Sambal || Thamarai thandu Sambal || Lotus Root

A recipe with Lotus stem and  sambal. The lotus stem is toased, then gets into the sambal making a palatable dish.


  • Prep Time : 10mins
  • Cook Time : 25mins
  • Serves :  3People



  • 200 gms Lotus Stem
  • 200 gms Finley sliced onions
  • 100 gms tomatoes
  • 1 tbsp ginger garlic paste
  • 2″ Long lemon grass cut into three pieces
  • 1 tbsp red chilli paste
  • 1/2 tsp tamarind paste
  • 3 tbsp oil

Method :

  1. Peel the outer layer of the lotus stem and cut into 1/2″ slices and immediately place into water to avoid discolouration. Wash throughly by changing the water thrice and 20 seconds under running water.
  2. Preheat the air fryer to 180 degree
  3. Wipe the slices and toss the pieces with 1 tsp of oil.
  4. Place the slices in the air fryer basket and fry for 5 minutes and keep aside.
  5. In a pan heat oil, add onions, saute till the onions turn translucent.
  6. Add ginger garlic paste and keep on sauteing .
  7. Add red chilli paste and saute for another couple of minutes
  8. Now add tomatoes with 1/4 tsp of salt to soften the tomatoes and saute for 3 minutes.
  9. Crush the lemon grass and add to the pan.
  10. Saute till the oil leaves from the mixture. This takes around 10 minutes when sauteed on medium flame.
  11. Add tamarind paste,required salt and air fried lotus stem slices into the pan along with 1/3 cup of water, stir and close the lid. Keep it on low flame and cook it for 3 minutes.
  12. Now remove the lid and keep on heat for 3 minutes so that the moisture gets evaporated and the sambal becomes dry. .
  13. Remove from heat and serve with rice.

My Tip:

Instead of air frying, the lotus slices can be parboiled.

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