As monsoon showers set in, one particular vegetable is drawing shoppers to markets in Udaipur: lotus stem, locally known as kamal kakdi. Prized for both its taste and nutrition, it has earned a spot on the special monsoon menus of several five-star hotels and popular restaurants in the city.
From ponds and lakes to the dinner plate
Lotus stem is essentially the stalk of the lotus plant that grows in lakes and ponds. It looks unremarkable on the outside, but slicing it open reveals a distinctive pattern of round holes, and its flavour sets it apart from most other vegetables. Supply of the stem rises sharply during the monsoon months, making it easy to find in Udaipur's local markets at this time of year. Beyond Rajasthan, demand for it also runs high across large parts of north India.
Why nutritionists rate it so highly
According to nutrition experts, lotus stem is a rich source of protein, fibre, iron, potassium and vitamin C, along with several other essential minerals, which is why it is counted among vegetables believed to boost strength. Its high fibre content supports better digestion, while the iron it contains is said to help raise haemoglobin levels in the body. The vitamin C present in it is also considered useful for strengthening immunity. Because it is low in calories, people watching their weight often choose to include it in their diet as well.
A favourite on hotel menus
During the monsoon, several hotels and restaurants in Udaipur feature lotus stem in various forms on their special menus, including a dry preparation, a spicy gravy version, tikkis and different starter dishes. Tourists visiting from within the country and abroad also enjoy sampling it. Local chefs say that when cooked with the right blend of spices, the dish turns out truly delicious, which is part of the reason it finds favour among visiting guests as well.
How to make lotus stem curry at home
To prepare it at home, you will need 500 grams of lotus stem, 2 finely chopped onions, 2 finely chopped tomatoes, 1 teaspoon of ginger-garlic paste, 2 green chillies, half a teaspoon of turmeric, 1 teaspoon of red chilli powder, 1 teaspoon of coriander powder, half a teaspoon of garam masala, salt to taste, 2 to 3 teaspoons of oil and fresh coriander leaves.
Start by washing the lotus stem thoroughly, peeling off its outer layer lightly, and cutting it into round pieces. Boil these pieces gently for 10 to 15 minutes until they soften. Meanwhile, heat oil in a pan and fry the onions until golden brown. Add the ginger-garlic paste and green chillies, cook briefly, then stir in the tomatoes along with all the spices and cook the mixture well.
Once the masala is ready, add the boiled lotus stem to the pan and cook on low heat for 8 to 10 minutes, stirring occasionally. Finish by sprinkling in garam masala and fresh coriander before turning off the heat. The dish is then ready to serve. Considered both flavourful and nutritious, this monsoon-season vegetable is worth adding to your plate if you haven't tried it yet.
