Lotus Stem, also known as Kamal Kakdi, Nadru, Bhe or Bhein is one of the least known and talked about vegetables.
Packed with Minerals and rich in Fibre regular consumption aids in Weight loss . It helps reduces Stress and Water Retention and is good for Skin, Hair and for those who have Blood Pressure.
Serves 4
Ingredients:
2 medium sized Lotus Stems (mine weighed about 300 gms)
2 medium sized Onions, Peeled and finely chopped
2 medium sized Tomatoes, finely chopped
2 Green Chillies, finely chopped
3-4 medium sized cloves of Garlic, peeled and finely chopped
1 Tsp Ginger-Garlic paste
½ Tsp Jeera/ Cumin
Masalas:
Salt, to taste
1 Tsp, Haldi/ Turmeric, or to taste
1 Tsp Red Chilly powder, or to taste.
1 Tsp Coriander/Dhania Powder, or to taste.
3/4th Tsp Garam Masala, or to taste.
Method:
- Thoroughly clean the Lotus Stems by scrubbing off all visible traces of mud off them. Run water through the holes till they are clean.
- Peel, wash once again and cut into medium sized rounds.
- In a pressure cooker add the chopped Lotus stem with enough water to cover them, add salt and pressure cook till half cooked (2-3 whistles should be good) When done, keep aside, with the water.
- Heat a heavy bottomed Kadhai and add Oil to it.
- When the Oil heats up add the Jeera and wait for it to pop.
- Add the chopped Garlic and Green Chillies and saute till they don’t seem raw anymore.
- Add chopped Onions and saute till it starts changes color
- Add the Ginger-Garlic paste and the chopped Tomatoes and fry well.
- When the Tomatoes starts softening add the masalas to it.
- Fry well, till the masalas are cooked and Oil starts leaving the mixture.
- Add this cooked mix to the semi cooked Lotus Stem in the cooker. Add water if required.
- Pressure cook till done (2-3 whistles)
- Serve hot with Rice, Rotis or Bread.
Do adjust masalas according to taste, as we use different brands of Masalas.
Add water according to the consistency you require.
You could add Amchur Powder or Lemon Juice to make it taste tangy. If adding either, add it after the Lotus Stem is cooked.
You could add Potatoes to this dish too. Add them when you pressure cook the 2nd time, as Potatoes tend to cook faster.
- 2 medium sized Lotus Stems (mine weighed about 300 gms)
- 2 medium sized Onions, Peeled and finely chopped
- 2 medium sized Tomatoes, finely chopped
- 2 Green Chillies, finely chopped
- 3-4 medium sized cloves of Garlic, peeled and finely chopped
- 1 Tsp Ginger-Garlic paste
- ½ Tsp Jeera/ Cumin
- Masalas:
- Salt, to taste
- 1 Tsp, Haldi/ Turmeric, or to taste
- 1 Tsp Red Chilly powder, or to taste.
- 1 Tsp Coriander/Dhania Powder, or to taste.
- ¾
- th
- Tsp Garam Masala, or to taste.
- Thoroughly clean the Lotus Stems by scrubbing off all visible traces of mud off them. Run water through the holes till they are clean.
- Peel, wash once again and cut into medium sized rounds.
- In a pressure cooker add the chopped Lotus stem with enough water to cover them, add salt and pressure cook till half cooked (2-3 whistles should be good) When done, keep aside, with the water.
- Heat a heavy bottomed Kadhai and add Oil to it.
- When the Oil heats up add the Jeera and wait for it to pop.
- Add the chopped Garlic and Green Chillies and saute till they don’t seem raw anymore.
- Add chopped Onions and saute till it starts changes color
- Add the Ginger-Garlic paste and the chopped Tomatoes and fry well.
- When the Tomatoes starts softening add the masalas to it.
- Fry well, till the masalas are cooked and Oil starts leaving the mixture.
- Add this cooked mix to the semi cooked Lotus Stem in the cooker. Add water if required.
- Pressure cook till done (2-3 whistles)
- Serve hot with Rice, Rotis or Bread.
I make “aravi” on similar lines. But never have thought of and thus tried kamal kakadi. Not any more! Will try out for sure.
Lotus stem is such a delicious addition to a meal. This looks like a very good recipe.
Good to know. Happy blogging
I’ve wanted to try kamal kakdi but the mud-stained ones we get in the market put me off. Guess some extra work can be put in to try out this lovely recipe.
The cleaning process is torture, I agree. But worth the effort:)
I remember my mom used to make it with potatoes and I didnt like lotus stem. Now it’s my husbands favourite and I started liking it too. Will try your recipe to make it next.
Yes, we hated eating it as kids too!:) After reading the benefits, I am hoping that we can make it a regular dish on our table.
I just love this veggie but hardly find it in b’lore. These days I am in my hometown n enjoying it to the fullest. BTW lovely recipe. My mother usually puts everything together in the cooker but now I will try this one..I am sure she will like it..
This was the first time I saw them anywhere in the South, Milan:) Hope you try this recipe. Thanks:)
I love kamal kakdi but they are so expensive here. My favorite recipe is the one made with punjabi vadis. Yum! I like this curry too that you’ve shared.
Yes, back home we make it with vadis too, but didn’t have them on hand:) Thanks, Rachna.
I make something similar with a larger portion of tomato stirring up into a thick gravy. FOlks at home love this
This looks so delicious! My mom used to make this when I was little 🙂
I must try this out for myself …Thanks for sharing!
I made it for the 1st time too, Ankita. Super easy to make!:)
I like the taste of kamal kakdi, my sister in law makes it very yum. Didn’t know its health benefits though. plan to cook it soon. Where can we order it buddy?