Lotus root or Nadru, as it is called in Kashmiri Cuisine is one of my favorite vegetables. It has a sweetish, starchy taste when cooked and goes really well with spices like cardamom, and nutmeg. One of the best Nadru dishes I have ever tasted is a Kofta, from Chef Vikas Khanna’s NYC restaraunt, Junoon. It is something I have tried at home and has turned out most perfectly, every single time. That is a recipe for another day. For now, I’ll move on to the much simpler recipe I am supposed to write about.
Cleaning Lotus Roots is a small process in itself, because sometimes there is mud lodged in the holes. It is important to run the peeled root under running water to get rid of all the mud, before cooking. I also found several articles on the health benefits of this absolutely delectable vegetable. Here is one that is very promising- http://healthyeating.sfgate.com/nutrients-lotus-roots-high-3520.html
- Lotus Root- 250 gms, cleaned, peeled and sliced into 12 inch circles. Keep in cold water till ready for cooking.
- Potatoes- 2 Large, peeled and cubed
- Cashews soaked in a couple of tablespoons of milk- about 10( To be made into a paste, of thick consistency)
- Small Cardamoms Whole- 4
- Cardamom Powder- 1/2 Tsp
- Nutmeg Powder- 1/2 Tsp
- Red Chili Powder- 1 1/2 Tsp( I used Kashmiri Mirch powder)
- A few Golden Raisins- For garnishing( Optional)
- Kala Jeera- 1 Tsp
- Oil- 2 TBSP
- Salt to taste
Cook the Nadru slices in a pressure cooker with the cardamoms and some salt for 2 whistles. In the meanwhile make a tempering of the Kala Jeera in oil and add the cubed potatoes. Saute the potatoes well, till all the sides are golden brown and they resemble French fries. Drain all the water from the Nadru and add the cooked slices with the potatoes. Make a paste of the cashews in milk and add the paste to the Potatoes and Nadru. Add the remaining powders, and salt and give the mixture a good stir. Cover and let everything come together for a few minutes. Add a few raisins to garnish.
Serve hot with either rotis or as a side dish with Pulao.