Lotus Stem Masala/ Nadru Masala/ Kamal Kakdi Masala

Lotus Stem/Nadru/Kamal kakdi/Baain/lotus root is a root vegetable widely available in India and many other countries. It is an excellent source of dietary fibre, vitamin C and many other nutrients. It is crunchy and has mild sweet and delicate flavor. It is eaten raw in the form of salads, or stir fried or even make chips using this.

Lotus stem is good for weight loss and even for diabetic patients. It is also immunity booster and helps to fight many viral infections. 

Here is one simple yet tasty recipe which I tried ,thought to share with you all. Please do try and let me know.

Cleaning is very important here,since lotus stem has lots of dirt in it.

Preparing Lotus stem :

Wash the lotus stem gently. Chop off the extreme ends. Pass running water through the holes several if you see any dirt. (Thankfully I got the clean ones this time)

Once done, peel using the a peeler or knife. (Just the upper layer)

Then slice thick or thin as per your preference. Here for this I cut into half centimetre thickness.

Recipe Video :

Recipe card :

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Lotus Stem Masala/ Nadru Masala/ Kamal Kakdi Masala

Yield: 3-4 servings

Author: Namitha Shenoy

Prep time: 10 MCook time: 15 MTotal time: 25 M

a simple yet tasty recipe using lotus stem in onion tomato masala.

Ingredients:

• Lotus stem/Nadru/Kamal Kakdi - 500 gms
• Onions (chopped) - 2
• Tomatoes (chopped) - 2
• Ghee - 1 tbsp
• Cumin seeds - 1 tsp
• Turmeric powder - ½ tsp
• Red chilli powder - 2 tsp
• Coriander powder - 1 tsp
• Cumin powder - ½ tsp
• Garam masala powder - 1 tsp
• Sugar - ½ tsp
• Coriander leaves for garnishing
• Oil for deep frying lotus stem
• Salt to taste

Instructions:

Preparing Lotus stem :

1. Wash the lotus stem gently. Chop off the extreme ends. Pass running water through the holes several if you see any dirt. (Thankfully I got the clean ones this time)
2. Once done, peel using the a peeler or knife. (Just the upper layer)
3. Then slice thick or thin as per your preference. Here for this I cut into half centimetre thickness.
4. Once the cleaning and slicing is done, drop them into hot oil and fry on high flame for a minute. Then reduce the flame and fry until slightly crisp and golden. Once done take it out on a tissue paper and keep aside.

For the masala :

1. In a kadai, heat ghee. Add cumin seeds and allow to splutter.
2. Add onions and fry till translucent.
3. And tomatoes and little salt and cook until mushy.
4. Now add turmeric powder, red chilli powder, coriander powder and cumin powder. Fry until the masalas are cooked (Indication : ghee starts oozing out)
5. Now add 1 cup water, salt to taste and sugar. mix well. Bring it to boil.
6. Add the fried lotus stem. mix gently. Add 1 cup of water and allow it to cook for 5-7 minutes.
7. Once the lotus stem is cooked with the masala, add coriander leaves and garam masala powder and mix well. Switch off the flame.
8. Serve with roti, chapati or plain rice.

Notes:

Always buy the tender lotus stem and clean ones. If you want more gravy, you can add more water.

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