Lotus Stem (Kamal Kakdi)
カレーにシャキシャキの歯応えを！穴の開いた不思議なレンコン
Description
Underground stem of lotus (lotus root). Simmered as an ingredient in spicy curries in North India and Kashmir to utilize its unique crispy texture.
Classification: For Maniacs,Vegetable,Crispy Texture,Diet
Shops selling Lotus Stem (Kamal Kakdi)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Lotus stem(Lotus root)
Instructions
- Peel lotus stem, cut diagonally (or into rounds), soak in vinegared water to remove acridity.
- Toss into a base made of spices, onions, tomatoes.
- Simmer leaving texture into 'Kamal Kakdi Ki Sabzi' to finish.
Learn more Substitutes, pairings, tips
Key spices
None
Substitutes at Japanese supermarkets
Lotus root (Japanese one can completely substitute)
Pairing
Roti, Dal (Lentil soup), White rice
Trivia
[Hardcore] 'Kamal Kakdi' in Hindi. The popular Kashmiri dish 'Nadur Yakhni (lotus stem yogurt curry)' is the supreme feast invariably served at celebration banquets like weddings.
Eating tips & etiquette
[Unique Usage] Find the conspicuous holey cross-section in spicy curry, crunching it rhythmically with a crisp sound!
Allergen
None