‘Whenever you doubt your self-worth, remember the lotus flower. Even though it plunges to life from beneath the mud, it does not allow the dirt that surrounds it to affect its growth or beauty.’
The lotus root flower is so beautiful. It symbolises purity and perfection in both the Hindu and Buddhist philosophies. As the flower grows out of the muddy water, it is thought to be a symbolic reminder to humanity to aspire for an elevated state of awareness.
The lotus root is delicious and highly nutritious. It is known for its crunchy texture and slightly sweet taste. It can be steamed, braised, stir-fried and deep fried. It is packed with dietary fibre, potassium, iron and vitamins B and C. It is known to boost digestion, regulate blood pressure, the specific B vitamins help to reduce stress, the vitamin C helps with your skin, it helps prevent water retention due to the potassium and natural sodium and it helps with weight loss due to the fibre.
In the Ayurvedic system the lotus root has an astringent effect on the body and is used to bring down the heat/fire in the body, making it especially good for those with a fiery constitution (Pitta). It is a diuretic (supports the urinary system), emollient (good for skin), antifungal and antipyretic (reduces fever), which is why it is used as a healing food in both the Indian and Chinese medical systems.
In my series on Instagram this week I made my grandma’s Lotus Root Curry (Bhae ki Sadzi), a Japanese sweet-salty stir-fry and some lotus root chips. I recorded the curry recipe and so thought this would be the best one to publish. Feel free to contact me if you would like the others.
Ingredients
- 2 tbsp. oil
- 1 tbsp. ginger paste
- 2 cloves garlic, chopped
- 1 onion, chopped
- 1 tomato, chopped
- 1 tsp. coriander powder
- ½ tsp. cumin powder
- ½ tsp. turmeric powder
- 1 tsp. salt
- ½ tsp chili powder
- ½ tsp fenugreek powder
- 1 potato, chopped
- 2 cups sliced lotus root
Method
- Heat 2 tbsp. oil, add the ginger and garlic and cook for 30 seconds
- Add the onion and fry for 5 minutes, add a little water if it starts to stick
- Add one chopped tomato, mix together
- Add the coriander, cumin, turmeric, salt and chili powder, mix well
- Add the fenugreek powder and the potato, mix together
- Simmer until the potato is cooked through, c.8-10 minutes
- Add the lotus root and ½ cup water
- Add 1-2 tbsp of tamarind paste, depending on how sour you like it
- Cook for 5 minutes
- Taste and adjust for seasoning
- Serve on its own or with rice
