Lotus Stem: The New Super Veg On The Chef’s Table

Lotus Stem


From being a  inconspicuous “Bhein” available mostly in the northern belt of india , slowly and steadly, this  edible part of the lotus flower is climbing up the charts with most of the chef’s, specially those dwelling with asian and Indian cuisine…

It is usually crunchy and is fairly sweet and has a flavor like waterchestnuts. It is generally used in salads, appetizers, curries and stir fried dishes. Apart from this, lotus stem is also very healthy. It is a good source of dietary fibre, contains minerals like zinc, manganese, iron, copper & magnesium and also has a very high content of vitamin C, thereby increasing body immunity .

It generally gets supplied covered with mud, to prevent oxidation. It needs to be soaked in water for couple of hours and then scrubbed  well and peeled  before using them. It can be eaten raw in salads, however most prefer to steam or boil it to make it a bit tender while eating .One should select the fat lotus stem which is short, heavy and firm with a vibrant brownish color. One should avoid buying those which have bruises and black spots.

Though they are best when eaten fresh, they can be stored in a damp cloth in the refrigerator for 10 to 14 days .

My favourite lotus stem recipes for you :

Thamara Thandu Poriyal : Image for representation only

Thamarai Thandu Porial

Ingredients Yield 4
Coconut oil 0.025 ML
Refined oil 0.025 ML
Mustard seeds 0.003 KG
Red chilli whole 0.003 KG
Urad dal 0.010 KG
Toor dal 0.010 KG
Pandarpur dal 0.010 KG
Curry leaves 0.005 KG
Saunf 0.020 KG
Onion chopped 0.200 KG
Lotus stem 0.500 KG
Red chilli powder 0.003 KG
Haldi powder 0.001 KG
Salt 0.005 KG
Lemon juice 0.005 ML
Grated fresh coconut 0.200 KG
Chopped fresh coriander 0.050 KG


  1. Boil the lotus stem and cut into roundals, keep aside.
  2. Heat oil, mustard, urad, toor dal, curry leaves.
  3. Add saunf and saute chopped onions.
  4. Add the cooked lotus stems, salt and mix well.
  5. Add haldi, and red chilli powder.
  6. Add some water and allow to blend.
  7. Cook on low heat till the masala has blended well with the stem.
  8. Add lemon suice and grated fresh coconut and mix well.
  9. Cover for 2-3 minutes and then serve topped with fresh coriander.


Lotus Stem Honey Chillu Image for representation only

Crispy Lotus Stem with Honey, Chillies & Sesame

Ingredients Yield 1
Refined Oil 0.02 ML
GARLIC ( Chopped) 0.005 KG
GINGER (Chopped) 0.005 KG
Tamarind Juice 0.030 ML
Honey 0.050 KG
Soya Sauce 0.010 ML
Sesame Seeds 0.005 KG
Cornflour 0.020 KG
Lotus Stem 0.200 KG
Salt 0.005 KG
Lemon Juice 0.005 ML
Oil For Fry 0.050 ML


  1. Clean & boil the lotus stem. Peel and cut them diagonally as thin as possible.
  2. Dry the lotus stem and coat them with cornflour.
  3. Heat oil in a kadai and fry the lotus stem crispy.
  4. Meanwhile heat  oil in a pan or a chinese wok, red chillies. Saute for 1/2 min,add soya sauce, tamarind juice and honey.
    Cook till sauce reduces to coating consistency, add the lemon juice and the salt.
  5. Add the lotus stem to the sauce, sprinkle sesame seeds , toss quickly and remove from the heat. Serve immediately.


Lotus Stem Salad : Image used for representation only

Lotus Stem Salad with Prawns and Pork

Ingredients Yield 1
Lotus stem 0.100 KG
Carrots 0.050 KG
Red capsicum 0.030 KG
Green Capsicum 0.005 KG
Spring Onions 0.020 ML
Shrimps 0.100 KG
Pork Loin 0.100 ML
Rice vinegar 0.005 KG
Roasted Peanuts 0.020 KG
Fried shallots 0.015 KG
SALT 0.005 KG
Fresh Basil 0.005 NOS
Fresh Coriander 0.005 KGS
Noc Cham sauce
(Water 75 ml, fish sauce 75 ml, sugar 150 gms, 75 ml vinegar, garlic 5 gms, bird eye chilly 5nos.
Boil water, add sugar and remove cool & add rest of the ingredients.)
0.050 kgs


  1. Clean and boil the Lotus stem. Peel and cut them into roundels or diagonally.
  2. Peel and cut carrots into matchstick size.
    Mix lotus stem and  carrots with vinegar and sugar and keep them aside.
  3. Boil pork loin in a pot of water with salt, when cooked remove and put it in a ice bath.
    In the same water boil shrimps, when cooked put them in the ice bath.
    Shell the prawns and slice the pork into strips
  4. Drain the carrots and the lotus stem, discard the brine.
  5. In a mixing bowl add the prawns, pork, carrots, lotus stem, peppers, basil, corinader,     Mix it with the Noc Cham Sauce.
  6. Arrange on the platter , garnish with roasted peanuts and fried shallots.


Ravish Arora

Ravish Arora

Chef Turned Entrepreneur & Director of Famed Pune Restaurants & Eateries- Incognito, Polka Dots Bakers Basket and Fabiano!

Writing was a plan that came to life with Pune365.com.
Ravish Arora

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