Lotus stem, also known as kamal kakdi, is an underrated yet delicious ingredient in Indian cuisine. Its unique crunch, subtle sweetness, and ability to soak up flavors have gained popularity in various dishes. 

Chef Ranveer Brar said, “Lotus stem is excellent for boosting digestion, thanks to its dietary fibre”. 

Whether you are a professional chef or a novice cook, this blog will help you master a simple yet flavorful lotus stem recipe.

Let’s begin!

What is Lotus Stem?

The lotus stem is an edible rhizome of the lotus flower. While the lotus petals are delicate, the stem has a fibrous, honeycomb-like structure that gives it a distinct crunch. From Indian curries to Chinese stir-fries, or a crispy snack, it can be used in various cuisines.

Why Should You Cook with Lotus Stem?

The lotus stem is unique for various reasons:

  • Retains Crunch: Lotus stem maintains a satisfying bite even after cooking, unlike other vegetables.

  • Highly Nutritious: It is rich in vitamin C, fibre, potassium, and iron, and supports digestion and immunity.

  • Versatile Flavor Absorption: It has a porous texture that helps soak up spices and sauces beautifully.

  • Multiple Cooking Methods: Lotus stems can be stir-fried, used in curries, deep-fried, or pickled.

Lotus stem is used in different dishes across different cuisines; some of the popular ones include:

  • Kamal Kakdi Sabzi: A spicy, dry Indian curry.

  • Nadru Yakhni: A Kashmiri delicacy in a yogurt-based gravy.

  • Crispy Lotus Stem Stir-Fry: This is A popular Indo-Chinese dish.

  • Achari Kamal Kakdi: This is A dish where the lotus stem is cooked with pickling spices.

  • Lotus Stem Kofta: These are deep-fried dumplings served in a rich tomato gravy.

Preparing a Simple Lotus Stem Recipe

How Long Does it Take to Cook?

  • Preparation Time: 15-20 minutes

  • Cooking Time: 30 minutes

  • Skill Level: Easy to Moderate

Ingredients

  • 2 cups lotus stem (peeled and sliced into thin rounds)

  • 3 cups water

  • 1 tsp salt

  • ½ tsp turmeric powder

  • 2 tbsp oil or ghee

  • 1 tsp cumin seeds

  • 1 medium onion (finely chopped)

  • 2 tomatoes (pureed)

  • 1 tsp ginger-garlic paste

  • ½ tsp turmeric powder

  • 1 tsp red chilli powder

  • 1 tsp coriander powder

  • ½ tsp garam masala

  • Salt to taste

  • Fresh coriander leaves for garnish

Step-by-Step Cooking Instructions

  • Start by peeling and slicing the lotus stem into thin rounds

  • Rinse thoroughly to remove dirt trapped in the hollow spaces

  • Boil in salted water with turmeric for 10 minutes to soften

  • Drain and set aside

  • First, heat oil or ghee in a pan . Add cumin seeds and let them splutter.

  • Add chopped onions and saute until golden brown.

  • Stir in ginger-garlic paste and cook for 1 minute.

  • Add tomato puree and cook until the oil separates.

  • Mix in turmeric, red chilli powder, coriander powder, and salt.

  • Add the boiled lotus stem slices and stir well to coat them in the spice mix (masala).

  • Now, cover the pan and let it simmer for 10 minutes. Stir occasionally.

  • Finish with garam masala and garnish with fresh coriander leaves.

  • For extra creaminess, try adding a splash of fresh cream before serving.

  • To make the dish crispy, shallow-fry the lotus stem before adding it to the masala.

  • For a South Indian twist, add mustard seeds, curry leaves, and coconut milk.

  • If you wish to experiment with flavors, use crushed fenugreek leaves (kasuri methi) for an earthy taste.

  • Pair it with roti, naan, or steamed rice.

  • Serve alongside a cooling raita or cucumber salad.

  • Add a side of pickle and papad for an authentic Indian meal experience.

Lotus stem is not just tasty but is loaded with health benefits:

  • It is low in calories and high in fibre, aiding digestion and weight management.

  • Lotus stem is rich in iron, supporting healthy blood circulation.

  • It is high in Vitamin C, boosting immunity and promoting skin health.

Calories: 120 Kcal

Protein: 3g

Carbohydrates: 20g

Fibre: 4g

Vitamin C: 15% of the daily requirement

Iron: 10% of the daily requirement

Wrapping Up,

Lotus stem is nutritious, versatile, and delicious. Whether in a simple stir-fry or a rich curry, it can elevate any meal. 

Try the recipe shared above and enjoy the crunchy goodness of lotus stems!

Frequently Asked Questions (FAQs)

No, it is not recommended to eat the lotus stem raw as it may contain dirt or bacteria trapped in its hollow structure. Make sure you boil or cook before consuming.

Fresh lotus stems stay good in the refrigerator for up to 5 days. To extend its shelf life, blanch and freeze it in an airtight container for up to 3 months.

Yes, lotus stems are low in calories and high in fibre. Therefore, it is ideal for weight management. The fibre content helps keep you full longer, reducing cravings.