Kamal kakadi dry subzi (Lotus stem/ root dry subzi)

Kamal kakadi/lotus stem/lotus root is the root of the lotus plant. The rhizomes of lotus are consumed as a vegetable in Asian countries, extensively in China and Japan. They have a crunchy texture with sweet-tangy flavors. In North India they are easily available. In South tIndia, lotus stem is not a common vegetable. I notice that it is sometimes available in online stores. In USA many Asian markets sell them whole or in cut pieces fresh, frozen or canned.

Kamal kakadi or lotus stem/root is extensively used in North Indian cuisine. They are fried or cooked mostly in subzis, soups, salad or pickled in vinegar (with sugar, chile and garlic). Subzi made with kamal kakadi as the main ingredient and including baingan (eggplant), aloo (potato) and palak (spinach) is highly significant in Sindhi weddings and is a part of a pre wedding meal!

Kamal kakadi is packed with an array of nutrients that promote health. It is rich in dietary fiber, potassium, iron and vitamin B and C, considering they have these important nutrients and minerals, lotus stem/root can be called as one of the healthiest foods.

Lotus stems/ roots boost digestion and reduce constipation problems.

The presence of potassium and iron prevent excessive sodium and increase blood circulation and increase production of urine, which in turn prevents excess water retention.

Lotus stems have vitamin B complex, which interacts with neural receptors in the brain which reduces stress.

Kamal kakadi is good for skin and hair and promotes weight loss as this vegetable not only has lesser calories but is packed with fiber which keeps one full for a longer period.

Maybe because of all these health benefits, lotus roots have been uses in Traditional Chinese Medicine to treat a variety of ailments.

As the lotus stems or kamal kakadi are harvested from under water, they need a thorough cleaning before cooking. Sometimes after cutting the long stems in to 6 to 8 inch tubes, you may have to use ear buds to clean the holes inside the tube!

As mentioned earlier, a lot of dishes are made with kamal kakadi. In fact, this is the first time I cooked with this ingredient! I tried a pan fry subzi using the kamal kakadi.

Ingredients:

•      2 or 3 kamal kakadi (lotus stem)
•      3 Tbsp. besan (chickpea flour)
•      2 Tsp. coriander powder
•      1 Tsp. jeera powder
•      2 Tsp. amchur (mango powder)
•      2 Tsp. chile powder
•      1 Tsp. garam masala
•      Salt to taste
•      3 Tbsp. oil

Directions:

1.      Soak in water for fifteen twenty minutes.
2.      Clean thoroughly scrubbing the outer surface.
3.      Repeat washing and cleaning till the stems look clean.
4.      Peel the outer skin.
5.      Cut the stems in diagonal slices.
6.      Cook the slices in pressure cooker for one or two whistles.
7.      Open the cooker and drain off the water from the kakadi stems.
8.      Take besan in a bowl and add all the dry powders to it.
9.      Mix thoroughly.
10.      Heat oil in a thick pan.
11.      Add the boiled slices of kamal kakadi.
12.      Keep mixing.
13.      Sprinkle the besan mixture over the slices.
14.      Keep stirring.
15.      Sprinkle a little water, cover and cook on low heat.
16.      Keep stirring.
17.      When besan is cooked well and gets brown in color, stop cooking.
18.      Transfer to serving dish.
19.      Kamal kakadi dry subzi can be eaten with rice or roti.

Mulaga aku chana dal dry subzi (Drumstick leaves chana dal dry subzi)

Drumsticks, which are popular ingredients in sambar, sweet pulusu etc, are commonly cooked in South India. Moringa, drumstick trees are native to Africa and Asia.

Many parts like immature seed pods (mulakkadalu/drumsticks), leaves and flowers are edible and have a lot of health benefits. Juice from moringa leaves are believed to be having stabilizing effect on BP and sugar levels. The juice is used to treat anxiety.

The leaves are used to treat diarrhea, dysentery and colitis. Juice of leaves is used as a diuretic. Leaves and buds are useful as external application to treat headache and skin infections. Leaves are helpful in killing intestinal worms. Drumstick leaves are supposed to be good protein sources, vitamin C, vitamin A, calcium and potassium. They are a power house of nutrients.

In India, drumstick trees are grown in many places. Mulaga leaves are available in some local markets. In USA, Indian stores in many cities sell bunches of drumstick leaves.

There is a lot of talk going on about health benefits of Moringa leaves and moringa powder is like a wonder compound in the market! No wonder, Moringa or drumstick plant is known as miracle tree!!
I have already given some recipes using moringa leaves.

In Andhra Pradesh, it is customary to consume the leaves at least once, during monsoon season. May be to ward off stomach infections!!

Here is a recipe to make a dry dal subzi with the leaves.

                                                                                                                                         

                                     

             
Ingredients:

•      1 cup chana dal  
•      2 cups mulaga aku (Drumstick leaves)
•      1 Tbsp. grated fresh coconut

Seasoning:

•      2 or 3 Red chile
•      1 Tsp. urad dal
•      1 Tsp. mustard seeds
•      1 Tsp. jeera seeds
•      Pinch of asafetida
•      2 Tsp. oil
• 
  

Directions:

1.      Wash chana dal.
2.      Soak in water for one hour.
3.      Wash and clean drumstick leaves.
4.      Remove any stems etc.
5.      Cook chana dal in a pressure cooker up to one whistle.
6.      Open the cooker when pressure is released and let the dal cool a bit.
7.      Dal should not be mushy and overcooked.
8.      Heat a thick pan, add oil.
9.      Add red chile. 
10.      Cook for minute.
11.      Add urad dal, mustard seeds and jeera seeds.
12.      Mix well.
13.      Add hing.
14.      Add cooked dal and mix well.
15.      Add the leaves.
16.      Add salt.
17.      Mix well.
18.      Reduce heat and cover.
19.      Cook for 4 to 5 minutes.
20.      Mix well in between.
21.      Remove from heat, cover and let sit for some time.
22.      Transfer to serving dish, Garnish with grated coconut and serve.
23.      A very tasty side dish which can be eaten with rice or roti.