The natural, and medicinal, bounties of Lotus Stem (Nadru) – Kashmir Reader

Lotus is a herbaceous perennial aquatic plant which belongs to the Nelumbonaceae family. Lotus stem, locally known as Nadru in Kashmir and Kamal Kakdi in India, is one of the novelties of Kashmir valley. It grows in shallow parts of water bodies like Dal Lake, Wular Llake, Mansar Lake, and ponds. The lotus stem although an expensive delicacy is much loved in Kashmir and is used in many Kashmiri dishes. In most of the Asian countries, almost every part of this plant is consumed, but here in the valley, only the stem and its seed are in demand.Lotus root is an underwater root vegetable, creamy white in colour with porous structure, and has a shape resembling a long stick. It can grow up to a length of 4 feet. The distinctive dried seed heads resemble the spouts of watering cans and they are famous in Kashmir by the name of Pambach. Lotus plant is deeply connected to the history of China and India. Lotus has not only been admired as a beautiful flower but also because of the unique flavour it brings to dishes while providing numerous medicinal benefits. Lotus leaves have been used in various ayurvedic practices as they have a strong aphrodisiac property, and lotus leaves being a good vasodilator, they can lower high blood pressure considerably.The stem packs a unique mix of nutrients and minerals, including potassium (12%), phosphorous, copper (29%), iron (6%), manganese (1%), thiamine (13%), pantothenic acid (7.5%), zinc (3.5%), vitamin B6 (13%), vitamin C (73%) and fibre (13%). Lotus stem is naturally fat-free veggie with good sources of phytonutrients. Stems have good vasodilator properties hence they help in blood circulation as well as lowering blood pressure. This positively affects stress, bringing it way down. As lotus stem is a rich source of fibre, it aids in constipation. As already mentioned, its a good source of vitamin C and forms an integral part of collagen which maintains strength, rigidity of blood cells, skin and organs. Since it has good amounts of vitamin B complex and pyridoxine, it helps to regulate mood and mental health by interacting with the neural receptors of brain. It reduces stress levels and irritability. Pyridoxine also controls homocysteine level, hence keeps our heart healthy too.Lotus root (although not used in Kashmir) has a texture similar to potatoes; it tastes like coconut. The younger roots are more tender, so they are used for fresh culinary purposes, whereas mature roots are used in extended cooking applications to develop a tender, potato-like texture. Lotus root can be blanched just slightly to remove any bitterness. Lotus roots help in maintenance of skin by preventing dark spots, sunspots and age lines, premature greying of hair. Lotus root is rich in copper and iron and stimulates the formation of red blood cells. It also enhances circulation, hence all organs of the body remain oxygenated. Being rich in potassium, it acts as a vasodilator, helping to maintain the fluids in our body and counteracting the effects of sodium. It also helps in prevention of excess water retention.Lotus root, however, may harbour parasites which may cause stomach pain, vomiting, diarrhea, fever, and intestinal obstruction. Lotus root forms a delicacy in Japanese cuisine, mainly by two common methods of cooking, that is, stir-frying and steaming. It is used to make soups, stews, or salads. Thorough washing and cooking under the steam can destroy its larvae. A number of delicacies are prepared with it in Kashmir, like chips, cutlet, a popular fritter-like street food (nader-monje), cooked as nadruyakhni as a special dish on Nowruz, cooked along with fish, which forms a traditional dish of the valley, cooked with moong dal, again one of the highlights of Kashmiri cuisine.

The writer is Associate Professor, Division of FST, SKUAST-K, Shalimar

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The natural, and medicinal, bounties of Lotus Stem (Nadru) - Kashmir Reader