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.

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.