Kamal Kakdi Curry


200 gm lotus stem (kamal kakdi)
mustard oil for frying
250 ml milk
water as required
8-10 cardamom
1 tsp cinnamon powder
250 gm curd
1/2 tsp ginger powder
8 cloves
2 bay leaves
a pinch of asafetida
2 tbsp aniseed powder
2 tbsp desi ghee
1 tsp shahjeera


How to make Kamal Kakdi Curry:
  • scrape and wash the kamal kakdi, and cut them into four long cylindrical pieces.
  • heat the mustard oil In a pan and fry the lotus roots pieces till done.
  • bring the milk, water, two cardamom and half tsp cinnamon powder to a boil.
  • add the fried lotus root pieces and continue to simmer for about 15 to 20 minutes.
  • keep aside.
  • boil the curd in another pan, stirring continuously to prevent curdling.
  • add the remaining cardamom, cinnamon powder, ginger powder, cloves, bay leaves, asafetida and aniseed powder and simmer for about five minutes.
  • add the boiled lotus stems (kamal kakdi) to the gravy and cook for five minutes.
  • just before serving, heat the desi ghee and season with shahjeera.
  • pour over the curry, stir well and serve hot.