How often have you tried dishes that might be alien to you but are a regular part of the meals of people sitting in some other part of the country or even your own state? In a country like India, food is as diverse as the people living here, and we all embrace it happily. Today, let us talk about an ingredient that falls somewhere between popular and underrated, more so on the latter side of the scale: lotus stem.
Also known as kamal kakdi or bhein, it is a versatile and nutritious vegetable that has been a hidden gem in Indian cuisine for centuries. With their unique texture and distinguishable flavour, lotus stems have been made and remade into delicious dishes in different ways in different parts of the country. They are even eaten on their own, and apart from that, here are six dishes you can try if you want to explore the culinary range of this ingredient.
Kamal Kakdi Sabji
Recipe - Kosh Kitchen
If you are trying lotus stem for the first time, it is easy to start with a comforting lotus stem curry or kamal kakdi ki sabji. This dish has tender lotus stems simmered in a delectable blend of spices like cumin, red chilli powder, coriander, and optionally, creamy coconut milk. The curry is a hearty and nourishing dish that pairs beautifully with steamed rice or roti. A super light, healthy dish, you will surely love the new taste.
Crispy Lotus Stem Fritters
We are sure that you must have had different kinds of pakoras or fritters, but trust us, these are uniquely delicious. Thinly sliced lotus stems are coated in a delicate chickpea flour or besan batter seasoned with spices and then deep-fried till they are perfectly golden from all sides. Crunchy on the outside and tender on the inside, serve these fritters as an evening snack or a mouthwatering appetiser for your gatherings.
Nadru Yakhni
Recipe - Masala Kitchen
Nadru Yakhni is a cherished Kashmiri dish that showcases lotus stems simmered in a rich and velvety yoghurt-based gravy. The lotus stems are first parboiled and then cooked in a velvety mix of yoghurt, fennel seeds, cinnamon, and cloves. After patiently slow-cooking it, you get a creamy and comforting curry with a hint of tanginess and subtle spiciness. Served with steamed rice or warm khameeri roti, Nadru Yakhni is a celebration of flavours that will transport you to the lush valleys of Kashmir.
Honey-Chilli Lotus Stem
For those seeking a safe, easy-to-eat option, Honey Chilli Lotus Stem is the perfect choice. A nice Desi Chinese fusion, this dish is spicy, tangy, a little sweet, and familiar to our taste palette. Thinly sliced lotus stems are coated in a crispy corn flour batter, deep-fried, and then tossed in a tangy blend of honey, soy sauce, and fiery red chilli flakes. This dish offers a contrast of textures—crunchy and chewy—with a perfect balance of sweetness and spiciness. Try it out with your favourite noodles on the side.
Kamal Kakdi Achaar
You name an ingredient, and Indians can pickle it. Kamal kakdi achaar, or lotus stem pickle, is a condiment that adds a zesty twist to any meal, even something as simple as dal-chawal. Sliced lotus stems are marinated with a mix of spices like turmeric and Kashmiri mirch, mustard oil, and tangy lemon juice. The pickle is then left to mature, first in the sun, then in a cool, dry place, preferably in an air-tight glass jar. The result is a lip-smacking achaar that complements rice, roti, or parathas.
Nadru ki Tikki
When it comes to delicious starters, kamal kakdi remains unbeatable. Nadru ki tikki is a delicious vegetarian snack that you can serve as the star dish in your appetiser menu. Boiled and mashed lotus stems are combined with ginger, cumin, and garam masala, creating a thick mixture. This mixture is then shaped into small patties and shallow-fried in ghee to make the tikkis. Served with mint chutney, these tikkis are a must-try dish for sure.