[Latin Name] Curcuma longa L.

[Plant Source] Root From India

[Specification] Curcuminoids 95% HPLC

[Appearance] Yellow powder

Plant Part Used: Root

[Particle size]80Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Shelf life] 24 Months

[Package] Packed in paper-drums and two plastic-bags inside.

[Net weight] 25kgs/drum

[What is Curcuma Longa?]

Turmeric is an herbaceous plant known scientifically as Curcuma longa. It belongs to the Zingiberaceae family, which includes ginger. Tumeric has rhizomes rather than true roots, which are the primary source of commercial value for this plant. Tumeric originates from southwest India, where it has been a stable of Siddha medicine for thousands of years. It is also a common spice in Indian cuisine and is often used as flavoring for Asian mustards.

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Visit my website https://pammiskitchen.weebly.com for more recipes.

Check out my video Lotus Stem (Root) Vegetable | Kamal Kakdi | Bhein Ki Sabzi Recipe to prepare this uniquely different but delicious vegetable prepared Punjabi style.

If you like the recipe, please comment, like & share the video and also subscribe to our channel. Thanks!

Lotus Stem Vegetable | Kamal Kakdi (Bhein) Ki Sabzi Recipe

Ingredients:

oil – 2 tbsp
kamal kakdi (lotus stem) – 300 grams
water – 2 cups
garlic paste – of cloves from 1/2 bulb
onions, chopped – 1
ginger paste – 1 tsp
tomatoes, chopped – 2, small or 1, medium
salt – 3/4 tsp
red chilli powder – 1/2 tsp or less
garam masala – 1/2 tsp
dhania (coriander) powder – 1/2 tsp
haldi (turmeric) powder – 1/2 tsp

Directions:
1. Wash the lotus stem then slice into medium thick pieces. The pieces should be sliced at an angle. Then wash the pieces again to remove all the mud stuck inside.

2. Keep pressure cooker on high heat. Add oil & let it get hot.

3. add the onions and saute till translucent, for about 5 minutes. Keep heat on full.

4. Reduce heat to medium. Add the garlic & ginger paste and saute till light brown. Keep stirring constantly.

5. Add tomatoes. Reduce gas to low & stir a few times then add all the spices & salt. Mix well.

6. Add the lotus stems. Stir roast for 8-10 minutes on low to medium flame.

7. Add water. Stir well & close the cooker. Keep the heat on medium.

8. At the first whistle reduce gas to low & cook for 25-30 minutes or till the lotus stem is soft then put off the heat.

9. Open cooker when pressure subsides.

10. If there is some water put on the gas on low/medium and let the water dry out stirring in between. Our vegetable had no water. Check & add salt.

11. Transfer to a serving bowl & garnish with some chopped cilantro.

12. Serve with roti/chapati.

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lotus stem vegetable recipe | lotus root vegetable recipe | kamal kakdi sabzi recipe | bhein ki sabzi recipe | bhee ki subzi recipe |

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Please watch: “Famous Amritsari Lassi – मशहूर अमृतसरी लस्सी घर पर बनाएं – Sweet Lassi – Punjabi Lassi Recipe”

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