Water Chestnut July 14, 2007Posted by live2cook in Sauces and Gravies.
I love challenges and explore new things. Nupur’s A-Z of Vegetables Event gives opportunity for both. When the week’s alphabet doesn’t have a vegetable name starting with it, the event turns more challenging and interesting. I took it as a motivation to try new things. The event turned our usual grocery purchase more interesting. For this week’s alphabet “W”, I bought “Chinese Water Chestnut“.
Water Chestnut is new to my pantry and cooking. It is used in Chinese cooking. We can add it to salads and stir fries. It has a nutty taste and texture. Even after cooking for a long time, it retained the nutty texture like that of a Coconut. I prepared two simple recipes with that.
Recipe 1: Water Chestnut Masala:
1 cup of Water Chestnut
1 cup Home made yogurt
1 Onion chopped
2 Tomatoes chopped
3 teaspoons Oil
3 teaspoons Salt
1 teaspoon minced Garlic
1 teaspoon minced Ginger
1/2 teaspoon Garam masala
1/2 teaspoon Red chili powder
1/2 teaspoon Sugar
1. Boil the Water chestnut in water for 7-10 minutes. Drain and set aside.
2. Heat the oil in a pan and add the chopped onion. Fry till it turns brown.
3. Add the ginger and garlic. Cook for a minute.
4. Add tomatoes. Cook till done.
5. Add the Spice powders and salt.
6. Whisk the yogurt until smooth and mix with the tomato mixture.
7. Allow to boil. Add the cooked water chestnut and sugar.
8. Cook until the gravy thickens and serve with Roti or Steamed rice.
Recipe 2 : Water chestnut Mor koottu: (water chestnut and buttermilk stew)
1 cup Water chestnut
1 1/2 cups Buttermilk
1/4 cup shredded fresh Coconut
3 teaspoons Salt
1 teaspoon cumin
1/2 teaspoon Mustard seeds
1/2 teaspoon Urad dal
2 Green chilies
2 Dried Red chilies
1 Pinch Asafetida
2 – 3 Curry leaves
1. Cook the water chestnut in water for 7-10 minutes. Drain and keep aside.
2. Grind the Coconut, green chili and cumin to a paste.
3. Mix with buttermilk and add salt.
4. Bring to a boil and add the cooked water chestnut.
5. Simmer until the Gravy thickens. If it is took watery, make a paste of flour and water. Add to the gravy for thickening.
6. Heat oil in a small pan. Add the mustard seeds and urad dal. When the mustard seeds splutter and the dal turns golden brown, add Asafetida, Curry leaves and Red chilies.
7. Add to the gravy. Mix well and serve.