Kamal kakadi rasedar subzi ( Lotus root/stem wet subzi)

Kamal kakadi/lotus stem/lotus root is the root of the lotus plant. The rhizomes of lotus are consumed as a vegetable in many 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 India, lotus atem is not a common vegetable. I notice that it is sometimes available in online stores. In USA many Asian markets sell them 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 in subzis, soups, salad or pickled in vinegar (with sugar, chile and garlic). Subzi made with kamal kakadi as the main ingredient and including eggplant, potato and palak (spinach) is highly significant in Sindhi weddings and is a part of 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 also increase production of urine, which 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 packed with fiber which keeps one full for a longer period.

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

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

This time, I tried making a gravy subzi with kamal kakadi. It turned out very tasty.

   

Ingredients:

•      2 or 3 kamal kakadi (lotus root)
•      3 medium tomatoes
•      2 or 3 green cardamom
•      1 black cardamom
•      2 or 3 cloves
•      1 inch cinnamon stick
•      2 medium onions chopped
•      3 or 4 garlic pods
•      1/2 inch ginger
•      1/2 Tsp. turmeric powder
•      1 Tbsp. dhania powder (coriander powder)
•      1/4 Tsp. jeera powder (cumin powder)
•      1 or 2 Tsp. chile powder
•      1/2 Tsp. garam masala
•      Salt to taste
•      2 Tsp. oil
•      Cilantro for garnish

Directions:

1.      Soak the lotus roots in water for fifteen/twenty minutes.
2.      Scrub the outer surface and clean thoroughly.
3.      Repeat washing and cleaning till the stems look clean.
4.      Peel the outer skin of the kakadi.
5.      Cut the stems in diagonal slices.
6.      Cook the slices in pressure cooker for one or two whistles.
7.      Peel and chop onions and garlic.
8.      Chop tomatoes.
9.      Grind onion, garlic and ginger in a grinder.
10.      Grind tomatoes coarsely.
11.      Open the cooker when the pressure is normal, drain off the water and save the slices.
12.      Heat a deep thick pan, add oil. When the oil is hot, add the cardamom, cloves and cinnamon stick.
13.      Cook for a minute or two.
14.      Add onion paste. 
15.      Keep stirring and cook till onion paste is very well cooked.
16.      Add tomato paste. 
17.      Cook for 6 to 8 minutes till most of the juice is evaporated.
18.      Add the dry ingredients except garam masala and salt.
19.      Add cooked kakadi slices. 
20.      Let the mixture cook till the slices are well cooked.
21.      Add garam masala and salt. Let it cook for 2 minutes.
22.     Transfer to a serving dish and garnish with cilantro.

Chukkakura, pesarapappu and lauki subzi (Khatta palak, moong dal lauki subzi)

Chukkakura or khatta palak is a green vegetable available year round in many parts of India. The leaves are medium to large in size and broad and arrow shaped. Chukka leaves look similar to spinach or palak. They have a tart taste reminding of citrus. The younger leaves are less acidic.

In USA the equivalent to this plant is green sorrel. Many Indians use green sorrel in their cooking in place of chukkakura.

Chukkakura plant is grown solely for its leaves. It has been used since ancient times both medicinally to aid digestion and for culinary purposes. Chukka leaves are high in vitamin C, calcium, magnesium and potassium.

Because the leaves are tart, the leaves are used many nonvegetarian dishes also.

In Andhra Pradesh many dishes like dals and subzis are made using chukkakura. Here is a recipe with sorakaya, moong dal and chukkakura. All the ingredients that are essential for daily meals.

Ingredients:

•      2 cups chukkakura chopped
•      1 cup sorakaya/lauki/bottle gourd pieces
•      1/2 cup moong dal
•      1/2 cup grated coconut (optional)

Seasoning:

•      2 Tsp. oil
•      1 or 2 red chile
•      1 Tsp. urad dal
•      1/2 Tsp. mustard seeds
•      1/2 Tsp. jeera seeds
•      Pinch of hing (asafetida)
•      Few curry leaves
•      Salt to taste

Directions:

1.      Soak moong dal for about 2 hours.
2.      Wash and clean chukkakura.
3.      Chop the vegetable in to pieces.
4.      Wash and peel sorakaya.
5.      Cut into small pieces.
6.      Heat oil in a thick pan.
7.      Add red chile, and urad dal.
8.      Cook for a minute.
9.      Add mustard and jeera seeds.
10.      When mustard seeds are spluttering add hing and curry leaves.
11.      Add lauki pieces.
12.      Cook for a few minutes.
13.      Wash and drain moong dal.
14.      Add drained dal to the ingredients in the pan.
15.      Mix well.
16.      After a few minutes, add chopped chukkakura.
17.      Add salt and mix well.
18.      Add grated coconut (optional).
19.      Cover and cook on low heat.
20.      Keep mixing so that the subzi is not burnt.
21.      When the dal and lauki pieces are soft, stop cooking.
22.      The subzi must not be overcooked and mushy.
23.      Keep covered and let it cool a bit.
24.      Transfer to a serving dish.
25.      Garnish with cilantro and fresh grated coconut.
26.      A healthy and tasty side dish for roti and rice.