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Lotus stem has a distinctive texture and mild, slightly sweet flavour. Locally known as kamal kakdi or bhi, it is typically in season during the monsoon and post-monsoon periods in India. This period usually spans from July to October, depending on the region and local climate. Fresh lotus stems are harvested from ponds and water bodies where lotus plants thrive.
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During this season, lotus stems are abundantly available in local markets, offering a prime opportunity for culinary enthusiasts to incorporate this unique and nutritious ingredient into their dishes, ranging from traditional curries to innovative salads and snacks.
Lotus stem is a versatile ingredient used across different culinary traditions, particularly in Asian cuisines such as Indian, Vietnamese, Chinese, and Korean. Its crunchy texture makes it suitable for stir-fries, salads, soups, and even deep-fried snacks.
Lotus stem is often sliced thinly or into rounds and stir-fried with a variety of ingredients such as vegetables, meats, and sauces. This method preserves its crunchiness while allowing it to absorb the flavours of the dish. In Indian and Sri Lankan cuisines, lotus stem is simmered in flavourful gravies made with spices, coconut milk, and other aromatic ingredients. This cooking method allows the lotus stem to soften while absorbing the rich flavours of the sauce.
In Vietnamese cuisine, lotus stem is thinly sliced and used raw or blanched in salads like Goi Ngo Sen. It adds a refreshing crunch and mild sweetness to salads, complementing herbs, meats, and tangy dressings. Lotus stems can be sliced thinly and deep-fried to make crispy chips or snacks. This method enhances its natural sweetness and creates a crispy texture that is perfect for appetisers or garnishes. Here are some interesting dishes made across cultures, using lotus stems.
Indian, Kashmiri Nadru Yakhni
Nadru Yakhni is a traditional Kashmiri dish where lotus stems (nadru) are cooked in a yoghurt-based sauce flavoured with spices like fennel, ginger, and bay leaves. The lotus stems are typically tenderised and simmered until they absorb the creamy texture of the yoghurt sauce, creating a flavorful and aromatic dish.
Vietnamese Lotus Stem Salad
In Vietnamese cuisine, lotus stem is often used in salads such as Goi Ngo Sen. Thinly sliced lotus stems are mixed with herbs like mint and cilantro, along with shrimp, pork, or tofu. The salad is dressed with a tangy and sweet Vietnamese dressing made from fish sauce, lime juice, and sugar, creating a refreshing and crunchy dish.
Chinese Lotus Root Soup
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Lotus root is a common ingredient in Chinese cuisine, especially in soups such as Lian Ou Tang. Sliced lotus root is simmered with pork ribs, dried dates, and Chinese herbs in a clear broth. The lotus root adds a crisp texture and subtly sweet flavour to the soup, which is believed to have nourishing and health benefits in Chinese culinary traditions.
Thai Lotus Stem Stir-fry
In Thailand, lotus stem is often stir-fried with a variety of vegetables and sometimes meat or seafood. Pad Phak Bung Fai Daeng typically includes lotus stem stir-fried with red curry paste, Thai basil, and other aromatic herbs. The dish is spicy and fragrant, showcasing the bold flavours of Thai cuisine.
Korean Lotus Root Chips
In Korean cuisine, lotus root is often sliced thinly and deep-fried to make crispy Lotus Root Chips. These chips are seasoned with salt or a spicy seasoning blend, offering a crunchy and addictive snack or side dish. They are enjoyed for their unique texture and mild sweetness.
Sri Lankan Lotus Root Curry
Lotus root, known as "nelum ala" in Sinhala, is a cherished ingredient in Sri Lankan cuisine, particularly in dishes like Nelum Ala Kalu Pol. In this curry, lotus root slices are simmered in a rich and spicy coconut milk gravy flavoured with traditional Sri Lankan spices such as cinnamon, cloves, and curry leaves. The curry is typically thickened with roasted rice flour to create a creamy texture that complements the tender yet crunchy lotus root slices. Nelum Ala Kalu Pol is enjoyed with rice or Sri Lankan roti.
Burmese Lotus Root Salad
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In Myanmar (Burma), lotus root is used in Malar Hin, a traditional salad where sliced lotus root is mixed with peanuts, fried garlic, sesame seeds, and a tangy dressing made from tamarind juice, fish sauce, and chilli flakes. The salad is refreshing and savoury, with a delightful crunch from the lotus root slices.
Japanese Lotus Root Kinpira
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Kinpira Renkon is a popular Japanese dish where lotus root is sliced into thin strips and stir-fried with carrots in a sweet and savoury soy sauce-based seasoning. Sometimes, chilli peppers or sesame seeds are added for extra flavour and texture. Kinpira Renkon is enjoyed as a side dish or a topping for rice, known for its nutritious and satisfying qualities.
