The lotus stem is a quintessential part of Kashmiri vegetarian cuisine. These are submerged stems of the beautiful lotus flowers which grow in lakes and ponds. They are rich in vitamin C and a good source of dietary fiber, vitamin B6, thiamin, phosphorus, potassium, copper and manganese. Lotus stem can be found in an Asian grocery store or in the frozen section of the Indian store. In this particular recipe, the lotus stem is cooked in a yogurt based gravy called yakhni. The traditional name of this dish is Nadur Yakhni. Kashmiris cook multiple other vegetables and even meat in this kind of gravy. As this contains diary, it is not whole30 compliant, however it is definitely gluten free.
If you would like to learn more about the lotus stem, here is some information – https://www.foodliteracycenter.org/food-wiki/lotus-root . Interestingly , this vegetable is called called lotus root occasionally though its actually a stem.
Ingredients
- 2-3 lbs Lotus stem/root
- Whole Spices – Bay leaf, Cloves, cardamom, black cardamom, cinnamon
- 1 tsp cumin seeds
- 2 tsp fennel powder
- 1 tsp ginger powder
- 1 tsp coriander powder
- 1/2 tsp garam masala
- 2 tsp rice flour (optional)
- 1 cup Yogurt
- Oil
- Salt
Recipe
Peel the lotus stem and wash thoroughly to get rid of any traces of mud . Slice into 1/2 inch rounds
Beat or whisk the yogurt till its smooth and let it get to room temperature.
Heat oil in a pot and add the cumin seeds followed by the whole spices. Saute till they brown and get fragrant.
Add chopped lotus stem slices and saute for 5 minutes
Add water, followed by fennel, ginger and coriander powders. Boil it for 10 mins, we want the lotus stem to cook but stay slightly firm
Add the yogurt slowly while continuing to stir. Add powdered garam masala on top and a couple of slit green chilies if you like to add some heat
The gravy should be thick, if it is watery, you can add a couple of tsps of rice flour and let it boil for a few minutes
Serve hot with rice or cauli rice
Other recipes with lotus root
https://masalapaleo.com/ivy-gourd-and-lotus-root-fry-whole-30-gluten-free/
Lotus Stem in a Yogurt Gravy
Ingredients
- 2-3 lbs Lotus stem/root
- Whole Spices Bay leaf, Cloves, cardamom, black cardamom, cinnamon
- 1 tsp cumin seeds
- 2 tsp fennel powder
- 1 tsp ginger powder
- 1 tsp coriander powder
- 1/2 tsp garam masala
- 2 tsp rice flour optional
- 1 cup Yogurt
- 2 green chilies optional
- Oil
- Salt
Instructions
- Peel the lotus stem and wash thoroughly to get rid of any traces of mud . Slice into 1/2 inch rounds
- Beat or whisk the yogurt till its smooth and let it warm up to room temperature.
- Heat oil in a pot and add the cumin seeds followed by the whole spices. Saute till they brown and get fragrant.
- Add chopped lotus stem slices and saute for 5 minutes
- Add water, followed by fennel, ginger and coriander powders. Boil it for 10 mins, we want the lotus stem to cook but stay slightly firm
- Add the yogurt slowly while continuing to stir. Sprinklepowdered garam masala on top and a couple of slit green chillies if you like to add a little heat.
- The gravy should be thick. If it is watery, you can add a couple of tsps of rice flour and let it boil for a few minutes
- Serve hot with rice or cauli rice
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