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The lotus plant, revered for its cultural symbolism and aesthetic beauty, also offers a treasure trove of nutritional benefits through its edible parts, particularly the lotus stem or roots. As an ancient aquatic plant deeply entrenched in Eastern cultures, the lotus holds significance in the spiritual and culinary realms. In various Asian cuisines, particularly in India, China, and Southeast Asia, lotus stems and roots have been integral components for centuries, gracing the tables of traditional feasts and finding their way into contemporary culinary creations.
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Lotus stems, or roots, also played a vital role in royal courts and lavish feasts throughout Indian history. The Mughal emperors, renowned for their opulent lifestyles, were known to indulge in elaborate dishes that showcased the lotus root's exquisite taste and texture. It was often incorporated into rich curries, biryanis, and desserts, further enhancing the culinary reputation of this remarkable ingredient.
In Indian cuisine, the lotus stems ' unique texture and mild flavour make it a versatile ingredient that lends itself to a variety of culinary techniques. It is commonly sliced, chopped, or grated, depending on the desired dish. These 5 recipes can help you find the particular type of taste you want your lotus root dish to have.
Honey Chilli Lotus Stem
If you are ever craving for chilli potato and don’t feel like indulging in too many calories, try substituting it with lotus stem. Dip the stems in corn flour and fry them like potatoes. It is a delicious and crispy Indo-Chinese appetiser. The lotus stem is thinly sliced and coated in a sweet and spicy honey chilli sauce. It is then deep-fried until golden and crispy. The dish has a perfect balance of flavours, with the sweetness of honey and the heat of chilli. It is a great option for parties or as a snack. Serve it hot with a side of chilli sauce or mayonnaise for dipping.
Tangy Lotus Stem
Indians love achaar, don’t they? And we have a habit of adding that tangy flavour to all our veggies, be it carrots, radish, mangoes, etc. Try making a pickle with lotus stem this time. Cook the lotus stem with salt, sugar and water. Then add it to a bowl with some vinegar and onions. Sprinkle some sesame seeds on top. Lotus stems are in season, and their versatility can allow food lovers to experiment and cook in various forms. From traditional Indian dishes to Asian delicacies and dishes from across the globe, lotus stems can be made in many ways. Thinly sliced, cut into rounds, stir-fried, simmered in curries or enjoyed raw.
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Lotus Stem Sabzi
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. 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. 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
Although you must have had different kinds of pakoras or fritters, 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. The crispiness of lotus stem with the sweetness of honey, and the spiciness of chilli crunch. It is a perfect blend of flavours and textures that will leave you craving for more. This dish is easy to make and can be served as a starter or as a side dish with rice or noodles.
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Nadru Yakhni
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.
