Kamal Kakdi ki Subzi

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Kamal Kakdi ki Subzi is a savory mix made from root vegetable lotus stem and green peas in a flavorful spicy mix. Lotus stem (kamal kakdi) grows in ponds and it is a powerhouse of nutrients, which are stored in it’s roots.

Find out other rare ingredient preparations like Split Moong Dal Pakora Curry – Taazi Mangori, Jackfruit Veg (Kathal ki Subzi) – Again a mom special and Bajre ki Khichdi | Pearl Millet Khichdi.

Kamal Kakdi ki Subzi (Lotus Stem Veg)

I absolutely love kamal kakdi but again a veg which we hardly get in Pune. This time when I visited Meerut, I told mom to source the stems and make this for me. I don’t think I have eaten kamal kakdi in last decade.

The recipe is very simple and you cook it like any vegetable. It tastes especially well with peas though. You can add potatoes also if you like. My mother prefers adding tomatoes to many of the dry veggies which lends a sour taste as well as interesting twist to the recipe.

Kamal Kakdi ki Subzi (Lotus Stem Veg)

The lotus stem is crunchy and firm. A must try dish if you have never eaten it.

Kamal Kakdi ki Subzi

Kamal Kakdi ki Subzi is a savory mix made from root vegetable lotus stem and green peas in a flavorful spicy mix. Lotus stem (kamal kakdi) grows in ponds and it is a powerhouse of nutrients, which are stored in it’s roots.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course, Side Dish
Cuisine: Indian, Vegetarian
Keyword: Vegetable
Servings: 6 people

Ingredients

  • 3 lotus stems kamal kakdi
  • 1 cup peas shelled
  • 2 tomatoes chopped
  • 1 tbsp mustard oil
  • 2-3 green chilies chopped
  • ½ tsp cumin seeds jeera
  • 1 tsp gram flour besan
  • ¼ tsp turmeric powder haldi
  • 1 tsp coriander powder dhania powder
  • ½ tsp red chili powder
  • a pinch asafetida
  • to taste salt
  • grated cottage cheese paneer for garnishing
  • fresh cilantro coriander leaves for garnishing

Instructions

  • Bring mustard oil to a smoking-hot temperature, and gently roast all the spices. Add gram flour and further roast. Add green chili and chopped tomatoes. Cook slightly.
  • Now add both peas and kamal kakdi to the prepared masala and cook covered on low flame till tender. Garnish as desired. Serve hot with chapatis or paranthas.

Notes

  1. You can even make kamal kakdi in gravy form. Will share the recipe if I get another batch of the lotus stems in Pune.
  2. The recipe is very simple and you cook it like any vegetable. It tastes especially well with peas though. You can add potatoes also if you like.

Join the Conversation

  1. Jyotirmoy Sarkar says:

    Good to know the recipe,will share with closed ones but i dont like lotus stem.

  2. The recipe sounds tasty .It’s difficult to get these where I live.

  3. Thanks Amrita. Its not found in Pune as well. So I made it when I was visiting my mother in north India.

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