Kamal Kakdi is the stem of the lotus plant and can be used to make a variety of dishes. Today I am sharing the recipe of Kamal Kakdi Sabji which is a spicy dry sabzi made using these stems and it can be paired with any Indian bread. Here is how to make it.
What is Kamal Kakdi?
Lotus is the national flower of India and for good reason.
All its parts are edible including flower, roots, stem and seeds and is a powerhouse of nutrients.
The stem of Lotus is called kamal kakdi and is a woody, hard stem which can grow up to 4 feet.
It has a crunchy texture and is slightly sweet in taste.
It is also called as Bhey by some people.
When made with spices, it tastes just like meat. You can read more about it here.
How to clean and cut Kamal Kakdi?
Lotus stem has lots of dirt inside and it needs to be cleaned properly.
To clean it, cut the ends from both sides and then peel the lotus stem using a vegetable peeler.
Then cut it into thin slices using a sharp knife.
Now soak the cut pieces in water for 5 minutes.
Now boil 3 cups of water and ½ cup milk in a pan.
When it comes to a boil, add the cut lotus stem and boil for 2-3 minutes.
Drain the water and use it as required.
You can also cut lotus stem in 2-3 inch thick pieces.
Wrap some cotton around a wooden skewer and clean all the holes in the stems with this cotton bud.
It is rich in dietary fibres and is highly recommended for pregnant women.
It aids in blood circulation and hence maintains the blood pressure.
It is rich in iron, potassium, Vit A, B, and C.
Antioxidants present in Lotus Stem helps to keep skin flawless and wrinkle-free.
You can make an array of recipes using lotus stems.
Pressure cook it until very soft and then make kofta using it or cut into very thin chips and fry until crispy.
You can also make kamal kakdi kabab using this ingredient.
You can also make a spicy pickle or a curry using these.
Thinly sliced and fried kamal kakdi is a delicious starter.
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Step by Step Recipe
Wash and peel the lotus stems. Cut them into thin slices. Put the lotus stem slices in a pressure cooker and add 1 cup water. Cook till they are soft. I cooked for one whistle on high heat and 2 on low heat.
Heat oil in a pan.
Add onions and fry until they turn slightly brown.
Add ginger-garlic paste and fry until onions turn nicely browned.
Now add curd and cook for a minute.
Add coriander powder, turmeric powder, red chilli powder, salt and cumin powder. Add half cup of water and fry the masala till oil leaves on the side of the pan.
Now add the cooked lotus stems with the water and cover and cook for 10 minutes. Remove the lid and put the gas on high. Cook till all the water has evaporated and the sabzi is nice and dry.
Now add garam masala powder and chopped coriander and mix well.
Kamal Kakdi ki Sabji Recipe
- 300 g Lotus Stem
- 3 tablespoon Mustard Oil
- 1 cup Onion (Chopped)
- 2 teaspoon Ginger Garlic Paste
- ½ cup Curd
- 2 tablespoon Coriander Powder
- ½ teaspoon Turmeric Powder
- 1 teaspoon Red Chilli Powder
- ½ teaspoon Cumin Powder
- Salt to taste
- ½ teaspoon Garam Masala Powder
- 2 tablespoon Coriander (Chopped)
- Wash and peel the lotus stems.
- Cut them into thin slices.
- Put the lotus stem slices in a pressure cooker and add 1 cup water.
- Cook till they are soft.
- Heat oil in a pan.
- Add onions and fry until they turn slightly brown.
- Add ginger garlic paste and fry until onion turns golden brown.
- Now add curd and cook for a minute.
- Add coriander powder, turmeric powder, red chilli powder, salt and cumin powder.
- Add half cup of water and fry the masala till oil leaves on the side of the pan.
- Now add the cooked lotus stems with the water and cover and cook for 10 minutes.
- Remove the lid and put the gas on high.
- Cook till all the water has evaporated and the sabzi is nice and dry.
- Add garam masala powder and coriander and mix well.
- Serve hot with phulka and dal.
wow…that is yummy
My name is Rebecca and I’m one of the Editors at HuffPost Taste. I’m working on a roundup of some of our favorite lotus root recipes, and would love to feature a photo from this lovely post, pending your permission. We’ll link back to your original post for the recipe.
Would you mind just letting me know whether you’d like us to credit the photo to your name or your blog’s name? You can reach me at rebecca.orchant (at) huffingtonpost.com. Thanks very much!
Precise recipe and easy to make
Happy to hear 🙂