Creative Indian dishes that make lotus stem shine
What's the story
Lotus stem, or kamal kakdi, is a versatile ingredient used in many Indian dishes. With its crunchy texture and mild flavor, it can be used in a variety of recipes. Here are five Indian dishes that highlight the unique qualities of lotus stem. Each dish provides a different way to enjoy this ingredient, making it a staple in many kitchens.
Dish 1
Crispy lotus stem chips
Crispy lotus stem chips are a popular snack across India. The stems are sliced thinly and fried until golden brown. These chips are seasoned with salt and spices to enhance their natural flavor. They make for an excellent tea-time snack or party appetizer. The crunchiness of the chips goes well with various dips and chutneys.
Dish 2
Spicy lotus stem curry
Spicy lotus stem curry is a favorite among those who love bold flavors. The stems are cooked in a rich gravy of tomatoes, onions, and spices like cumin and coriander. This curry goes well with rice or flatbreads like roti or naan. The spices infuse the dish with heat while letting the lotus stem's texture shine through.
Dish 3
Sweet and sour lotus stem pickle
Sweet and sour lotus stem pickle is a tangy condiment that goes well with meals. The stems are pickled with vinegar, sugar, and spices such as mustard seeds and fenugreek. This pickle gives an interesting contrast to savory dishes by adding tanginess and sweetness. It can be stored for weeks, making it an excellent addition to any meal.
Dish 4
Stir-fried lotus stem with vegetables
Stir-fried lotus stems with vegetables is a quick yet nutritious dish that highlights the ingredient's versatility. The stems are sliced thinly and stir-fried with vegetables like bell peppers or carrots in minimal oil, along with ginger-garlic paste for flavor enhancement without overpowering the taste buds too much, either way around, really!
Dish 5
Lotus stem raita
Lotus stem raita is a refreshing yogurt-based side dish that pairs well with spicy main courses. Grated or finely chopped cooked lotus stems are mixed with yogurt, seasoned lightly using roasted cumin powder, salt, and pepper, then garnished with fresh coriander leaves. This cools down the heat from the main course, making it a perfect accompaniment to any meal.