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Lotus stem, also known as kamal kakdi or bhein, is a versatile and nutritious vegetable that is widely used in Indian cuisine. With its unique texture and mild flavour, lotus stem adds a delightful crunch to dishes. In this article, we will take you on a culinary journey through some easy and indulgent lotus stem recipes that showcase the rich flavours of local Indian dishes. From crispy fritters to creamy curries, you will discover new ways to enjoy this delicious ingredient.
Lotus stem is a nutritional powerhouse, rich in dietary fibre, vitamins, and minerals, making it a healthy addition to your diet. The fibre content aids digestion and promotes a healthy gut, while the vitamins and minerals contribute to overall well-being. So, let's dive into some lip-smacking recipes that make the most of this nutritious vegetable.
Crispy Lotus Stem Fritters
Crispy Lotus Stem is a delightful snack that is perfect for parties and get-togethers. Start by slicing the lotus stem into thin rounds around 1/4 inch thick. Soak the slices in salted water for 30 minutes to remove any bitterness. Then pat dry and toss in rice flour, cornflour or all-purpose flour to lightly coat both sides. Deep fry the slices in hot oil until golden brown and crispy. Drain on paper towels and season with salt while still hot. The crispy texture and mild flavour of fried lotus stem is sure to be a hit with guests. Serve on its own or with chutneys for a unique Indian appetizer.
Nadru Shammi
Nadru Shammi Kebab is a popular Kashmiri delicacy made with lotus stems or nadru, as they are locally known. Thinly sliced nadru is mixed with spices like coriander, cumin and red chilli powder. The mixture is then hand-pressed onto skewers and shallow fried. Shammi refers to the thin crispy roti that the nadru is wrapped in before being skewered. When cooked, the outer layer turns crisp while the inside remains soft and succulent. Nadru Shammi Kebab is best enjoyed hot off the tawa with green chutney and kawa (Kashmiri tea). The unique taste and texture make it a beloved part of Kashmiri cuisine.
Nadru Yakhni
Nadru Yakhni is a traditional Kashmiri recipe that highlights lotus stems known as nadru. To make it, finely diced nadru is simmered in a light chicken or mutton stock called yakhni. The stock is prepared by boiling meat bones and adding whole spices like cinnamon, cardamom and cloves. As the nadru softens in the flavoured stock, it absorbs the aromatic flavours. Finally, the dish is seasoned with salt and a touch of cream or yoghurt. Nadru Yakhni has a subtle yet rich taste. The meltingly tender texture of the lotus stem contrasts nicely with the warmth of the spices in the stock. It makes for a comforting Kashmiri speciality.
Nadru Goolar
Nadru Goolar is a classic Kashmiri recipe that highlights the delicious lotus stem vegetable, known locally as nadru. In this dish, thinly sliced nadru is cooked in a fragrant sauce of yoghurt, spices and nuts. Slivered almonds and cashews are sautéed with Kashmiri red chilli powder, cloves and cardamom to make a rich gravy. The gravy is poured over the boiled nadru slices and allowed to simmer until the sauce coats the vegetable. Nadru Goolar is usually served warm as a side dish with rice or bread. The creamy nutty sauce clings to each nadru slice, making every bite a flavourful experience of Kashmiri cuisine.
Bhein Te Aloo
Bhein Te Aloo is a popular Punjabi potato dish made with lotus stems or bhein. To make it, diced potatoes and sliced lotus stems are boiled until tender. In a pan, mustard oil is heated and cumin seeds are tempered. Finely chopped green chillies, ginger and garlic are sautéed until fragrant. The boiled potatoes and lotus stems are added along with turmeric, coriander and cumin powder. Salt is added to taste. The mixture is simmered for a few minutes until the spices are well incorporated and the flavours are blended. Bhein Te Aloo is typically served with naan or rice as a nutritious side dish.
Kamal Kakdi Curry
A flavourful Kamal Kakdi Curry is one of the best ways to enjoy this nutritious vegetable. Dice the lotus stems and boil them until just tender. In a pan, heat oil and sauté mustard seeds and urad dal until they crackle. Add chopped onions, ginger and garlic and sauté until golden brown. Then stir in tomatoes, chillies and fresh curry leaves. Cook for 5 minutes before adding the boiled lotus stems, turmeric, coriander and cumin powder. Pour in water and simmer until the gravy thickens. Garnish with coriander leaves. Serve hot with rice or rotis for a satisfying and healthy meal.
Lotus stem, with its unique texture and mild flavour, offers a world of culinary possibilities. From crispy fritters to hearty curries, stir-fries, and refreshing salads, there are numerous ways to enjoy this versatile vegetable. By incorporating lotus stem into your cooking, you not only add a delightful crunch but also benefit from its nutritional value. So, go ahead and explore the wonders of lotus stem in your kitchen, and let your taste buds revel in the indulgent flavours of local Indian dishes.
