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A stem that is lesser known

Gourmets delight
Last Updated 02 January 2013, 16:22 IST

Though a popular and a common vegetable in Jammu and Kashmir and Punjab, the lotus stem is also called Nadru, Kamal Kakdi or Bheen and loved by people in other parts of the country too.

From making kebabs to curries, pickles, kofte and tikkis, people use this succulent stem to make really interesting and lip-smacking dishes.

For all those who are wondering what a lotus stem is - it is the matured stem of the lotus flower. Generally, it is found coated with mud due to the surroundings in which it grows. However, it is actually the mud that acts as a protective covering and keeps the stem fresh for a longer period. Therefore, it is suggested to wash the stem carefully and properly before using it.

“Food lovers cannot resist themselves when lotus stem snacks like kebabs are on the plate,” says Chef Jitendra of Colours ‘N’ Spice Restaurant at Asiad Village. “After washing the stem properly, it is boiled and grated. After this, it is stuffed with spicy potatoes, paneer or cheese and then deep fried to enhance the overall taste.”

The tikkis flavoured with different spices taste even better.  Grated Lotus stem, potatoes and spinach are mixed together in coriander-chilli paste and are delicately flavoured with fennel powder, which is an ultimate gastronomic delight.

Other popular food items made from the stem are Nadru ke gullar in Amritsari vadi ki gravy and Nadru Yakhni. Executive Chef, Waves lounge bar N’ live grills, Rakesh Puri, says, “Nadru ke gullar is dumplings of lotus stem stewed in Indian gravy, spiced with urad dal vadi while Nadru Yakni is a typical Kashmiri dish with thin gravy in white colour.

The lotus stem is popularly known as Nadru. So, if we name a dish with the word nadru included in it, food lovers show their eagerness to taste it. Surprisingly if we give dish another name other than nadru, people shy away from tasting it!”

As lotus stem dishes are cooked in lots of spices, chef Rakesh says, “The stem itself is bland so a lot of spices make it rich and tasty, instead of simple and light.” 

Besides, being cooked in gravy or used in pickles, nadru makes for a great sweet snack too! “Crispy kamal kakdi can also be caramelised with honey and topped with sesame seeds. It makes for wonderful snacks,” says chef Rakesh. Time to try the wholesome, humble nadru!

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(Published 02 January 2013, 16:22 IST)

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