Lotus Root Pickle Recipe | Lotus Stem Pickle Recipe
Lotus Root Pickle Recipe | Lotus Stem Pickle Recipe although known as a root, is made from the stem (or rhizome) of lotus plant. It is known as kamal kakdi or bhae in India.
With those iconic, beautiful flowers in bloom above the surface of the water, the lotus stem / root or kamal kakdi remains in the mud below.
The root or the stem can reach up to around four feet in length, and has a segmented appearance. This striking pattern resembles old rotary dial phones.
What is lotus root good for?
This crisp Asian root vegetable is very popular in Chinese and Japanese cuisines, although it is widely consumed throughout Asia. In India it is also used to make a splendid curry with potatoes.
This Pickled Lotus Root recipe or lotus stem pickle can be your next appetiser idea. The sweet and sour with a hint of spicy stimulate your appetite and make you extra hungry for your meal!
Lotus root or kamal kakdi has a wide range of health benefits. The Chinese believe that it is of high medicinal value.
Lotus Root Pickle Recipe | Lotus Stem Pickle Recipe – Inspired by Japanese & Chinese Cuisines but using Naga Mirch
Lotus root or kamal kakdi have always intrigued me. Having said this, I should also state that I have always relished them.
Kamal kakdi, also known as bhae in India, is a woody, edible root (or rhizome) that can grow as long as four feet. I am today inspired to make kamal kakdi or lotus root pickle so let us get to know it a little more.
Kamal kakdi is a versatile vegetable and food connoisseurs worldwide vouch for this vegetable that can be steamed, deep-fried, braised or stir-fried, making it a relishing ingredient.
The best part of kamal kakdi is its incredibly unique texture that retains its crunchiness while staying tender even after cooking.
Lotus root pickle recipe | lotus stem pickle recipe
Fresh lotus root is a popular ingredient in Indian, Chinese & Japanese cooking and gets ready in minutes without a long painstaking process.
What are the health benefits of Lotus Root?
In Chinese cuisine, the root is processed into lotus root starch or dried and ground into powder, and both of these are often used in Chinese medicine and added to food for extra health benefits.
Lotus root contains a moderate amount of calories, as far as root vegetables go. It’s high in dietary fibre and vitamins C and B and contains a good amount of important minerals.
It is high in fibre, vitamins and minerals. 100 grams of lotus stem contains 73% of your daily vitamin C requirement!
The lotus stem or root aids in stimulating blood circulation, promotes mental clarity and mood, regulates blood pressure, aids in digestion and promotes heart health.
In Japanese cuisine, marinated in a sweet vinegar-based sauce, Pickled Lotus Root called Su Renkon (酢れんこん) is one of the popular Osechi Ryori (Japanese New Year Food).
As per Nami from Just One Cook Book, Su Renkon is the Japanese New Year Food. It is considered an auspicious food for the Japanese New Year because its many holes signify it is a symbol of an unobstructed view of the future.
It also has many seeds, hence it’s been eaten to pray for the prosperity of descendants.
The lotus stems pickle recipe below is inspired by Chinese & Japanese cuisines and made with my twist as almost always. I am using Naga Mirch or Bhot Jolokia to spice it up. I use Naga Mirch to make my chilli oil recipe as well.
Lotus Root Pickle | Lotus Stem Pickle | Pickled Lotus Root | Pickled Lotus Stems
Ingredients
- 4 Lotus Roots
- 3 Tablespoons Vinegar
For Seasoning
- 2 Litres Water
- ½ Cup White vinegar Rice vinegar is best
- 10 Cloves Garlic
- 3 Tbsp Sugar (add more if the solution is too tangy)
- ¾ Tsp Salt
- 2 PIece Naga Mirch Dry
Instructions
- Get your ingredients for Lotus Root Pickle ready.
- Peel the lotus roots for lotus root pickle.
- Slice them into 2-3mm discs.
- Soak them in water mixed with 3 tablespoons of vinegar for 5 minutes.
- Finely chop garlic for the pickle.
- Add sugar.
- Add garlic & salt.
- Mix well and put on the flame.
- Add the lotus root slices and spread them out evenly in the liquid.
- Next add, naga chillies & vinegar.
- Boil it for 5-7 minutes.
- Store it in the refrigerator to soak for at least 6 hours so the flavours absorb completely.
- Your Lotus Root Pickle is ready
Notes
- Enjoy the Pickled Lotus Root either chilled or at room temperature. You can keep it in the refrigerator for up to 5–7 days and in the freezer for up to a month.
- Make sure the lotus root slices are covered in the sauce during storage.
Lotus Root Pickle Recipe Step by Step
To Sum It Up
This Pickled Lotus Root recipe or lotus stem pickle can be your next appetiser idea.
Your lotus root pickle is ready
Lotus Root Pickle Recipe | Lotus Stem Pickle Recipe, although known as a root, is made from the stem (or rhizome) of the lotus plant. It is known as kamal kakdi or bhae in India.
With those iconic, beautiful flowers in bloom above the surface of the water, the lotus stem/root or kamal kakdi remains in the mud below.
The root or the stem can reach up to around four feet in length, and has a segmented appearance. This striking pattern resembles old rotary dial phones.
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