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 across the world 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 even after cooking, retains its crunchiness while staying tender.
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.
While in Japanese cuisine, marinated in a sweet vinegar-based sauce, Pickled Lotus Root called Su Renkon (酢れんこん) is one of 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 it’s many holes signify it to be 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 stem 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.
Lotus Root Pickle | Lotus Stem Pickle | Pickled Lotus Root | Pickled Lotus Stems
- 1 Kg Lotus Stems Washed & Peeled
- 15 Piece Garlic Cloves
- 1.5 Cups Sugar
- 1.5 Cups Vinegar
- 2 Piece Naga Mirch / Bhut Jolokia
- 5 Teaspoon Salt
- 1 Litre Water For Soaking
- 2 Litre Water For Brine
- Process to make Lotus Root PickleFirst, get all your ingredients ready as per the suggested measures for lotus root pickle.
- Second, peel and cut lotus roots in to discs of 2-3 mm each and keep it in water with 4 table spoons of vinegar in it. Note, this prevents the lotus roots from browning due to oxidation.
- Now, chop garlic and slice naga mirch or bhut jolokia.
- Once done, put on a two litres of water in a container over gas.
- Next, add sugar, salt, garlic, Naga chillies and vinegar to it and bring it to a boil.
- Once water starts boiling add the sliced lotus roots to it and bring it back to boil.
- Now, simmer it for 5 minutes.
- Finally, Remove into a jar and keep it overnight.
- Serve the next day.
- You can store this lotus root pickle covered in the fridge for up to 5-7 days.
- Heavier lotus stems are better for the pickled lotus stems.
FINALLY, TO SUM IT UP
Lotus Root Pickle Recipe | Lotus Stem Pickle Recipe although known as a root, is made from the stem (or rhizome) of lotus plant.
With those iconic, beautiful flowers in bloom above the surface of the water, the kamal kakdi / lotus stem / root remains in the mud below.
Kamal kakdi or 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.
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