Lotus Root 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 lotus root pickle so lets get to know it more.
It 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. Te best part is it's 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 pain staking process.
The Inspiration
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 fiber and vitamins C and B and contains a good amount of important minerals.
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. 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 root recipe below is inspired by Chinese & Japanese cuisines and made with my twist as almost always. We are using Naga mirch or Bhot Jolokia to spice it up.
Visual Process for making Lotus Root Pickle / कमल ककड़ी का अचार बनाने की विधि।
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