Lotus Root and Yams with a Shallot-Ginger Sauce

Kamal Kakadi Aur Suran Ki Subzi

Preparation info

  • Serves


    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

The literal translation of kamal kakadi is “lotus cucumber,” and once you work with this water-chestnut-like vegetable, you will see why it is called that. Its juicy crunch is a wonderful backdrop to the shallot-ginger-chile sauce, and the yams provide an underlying sweetness to the curry.


  • 8 ounces fresh lotus root, peeled and cut crosswise into ½-inch-thick slices; or 8 ounces frozen sliced lotus root (no need to thaw; see


  1. Combine the lotus, yams, and turmeric in a medium-size saucepan, and add water to cover. Bring to a boil over medium heat. Then reduce the heat, cover the pan, and simmer, stirring occasionally, until the vegetables are fork-tender, about 15 minutes.
  2. While the vegetables are cooking, combine the shallots, ginger, and chiles in a food processor, and pulse until min