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Friday, 4 August 2017

Kamal Kakdi Ki Sabji / Lotus Stem Curry Recipe


 Kamal Kakdi also called as lotus stem is an edible rhizome of lotus plant and is used as vegetable in salads , is deep fried or stir fried and often pickled. It is fibrous , has a crunchy texture with mildly sweet , water chestnut like flavor . Cut sections reveal a visually appealing display of symmetrically arranged air canals (holes) traversing all along the length of the root. Lotus roots have been found to be rich in dietary fibre, vitamin c, potassium, thiamine, riboflavin, vitamin B6, phosphorus, copper , and manganese, while very low in saturated fat. 

Many delicious dishes are cooked with lotus stem in North Indian Cuisine. Hailing from a typical Maharashtrian family , i had never tasted this vegetable. But blogging gives me a chance to try out the food of different cuisines. Recently i have started adding lotus seeds ( makhana ) in my daily diet in the form of curries, kheer and snack. This is my first attempt with lotus stem and it turned out far better than my expectations. Sharing a simple yet delicious curry recipe with lotus stem- Kamal Kakdi Ki Sabji :)

For lotus seed (makhana) recipes do check my posts on Khoya Matar MakhanaMakhane Ki KheerCaramelized Fox Nut.


   Kamal kakdi ki sabji is a scrumptious curry prepared from the lotus stem. A lip smacking preparation in which the lotus stem roundels are cooked in a onion tomato based curry to give a flavorful crunchy dish which tastes best when paired with chapati or steamed rice.

There are 2 ways of cooking this curry. In first method, the lotus root is peeled, sliced and boiled . The boiled roundels are further simmered in a spiced onion tomato based curry . In the other method, the roundels are directly added to the spiced masala in a pressure cooker and cooked for 2-3 whistles. I am following the former method here.


  Preparation Time: 10 minutes
  Cooking Time : 20 minutes
  Serves : 4

 Ingredients:
  • 250 grams Kamal Kakdi / Lotus Stem
  • 2 onion finely chopped
  • 1 tomato finely chopped
  • 1/2 inch ginger grated
  • 3-4 cloves of garlic minced
  • 1 green chilly chopped
  • 1 teaspoon coriander powder
  • 1 teaspoon red chili powder
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon roasted cumin powder
  • 1/4 teaspoon turmeric powder
  • 1/4 teaspoon raw mango powder / Amchur
  • Small bunch of fresh coriander leaves
  • 2 tablespoon oil
  • Salt to taste
Method:
  1. Take lotus stem, cut both the nodes (edges) with a sharp knife. Peel it with a vegetable peeler so that the reddish brown exterior is removed and white interior is exposed. Now place the  lotus stem under running water. Check if water is rushing out of the stem through other end . This step ensures there is no mud or other impurity.



  2. Chop the lotus stem into thin roundels .


  3. Heat 2 cup water in a pressure cooker with some salt. Add the roundels to it. Close the lid and pressure cook for 2-3 whistles or until done. Strain the roundels and keep aside until use. Reserve the stock. 



  4. Heat oil in a pan, add grated ginger and saute. Now add minced garlic and stir fry for a minute or until the raw smell goes. Now add onions and fry them on medium heat.



   5. Once the onions turn translucent , lower the flame and add the spice powders ( turmeric powder, red chili powder, garam masala, coriander powder, cumin powder, raw mango powder) and salt . Mix well and stir fry on low flame for about a minute.


  6. Add chopped tomatoes and chilies . Stir fry until oil starts separating out from the masala.


  7. Now add the boiled lotus stem roundels and the reserved stock ( water left after boiling the lotus stem) and stir.


  8. Add chopped coriander , simmer and cover cook the curry for 5-7 minutes. If you like a dry preparation, remove the lid and allow the water to evaporate.





  9. Serve the scrumptious lotus stem curry with hot chapati or steamed rice .


  Notes:
  • The lotus stem roundels can be directly added to the onion tomato masala and then pressure cooked instead of boiling the lotus stem roundels first and then simmering to the curry.
  • If you do nit have amchur powder, lime juice can be mixed with the curry before serving.
  • The curry can be kept dry or of gravy consistency.
  • Serve the curry with chapati or steamed rice.

  For more North Indian curry recipes, do check my posts on




4 comments :

  1. Looks super delicios.. love the step wise procedure too

    ReplyDelete
    Replies
    1. Thank you Shibani for your positive feed back :)

      Delete
  2. fantastic use of this low cal veggie

    ReplyDelete

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