Comment by ch4s3
6 days ago
Lotus root is pretty common in Chinese and Japanese cuisine. I've had it pickled and in a Sichuan dry pot. It's crunchy and takes on flavors pretty well.
6 days ago
Lotus root is pretty common in Chinese and Japanese cuisine. I've had it pickled and in a Sichuan dry pot. It's crunchy and takes on flavors pretty well.
Yeah, lotus and ginkgo are both fairly common, I'm sure a lot of us have had them.
Lichen and moss being the most ancient foods makes sense to me based on watching episodes of Alone. You can get calories from that stuff if you're desperate, but it sure doesn't seem a pleasant way to sustain yourself.
We use it in cuisines from India, particularly from Tamil nadu, as well. Lotus root, seeds, the petals, pretty much all.
Can you name (in Tamil, but written in English) and describe the dishes in which those lotus parts are used? Interested.
1. Thamarai Thandu Poriyal / Varuval (Stir-fried Lotus Stem): A popular dish where the lotus stem is peeled, sliced into coins, and stir-fried with coconut oil, mustard seeds, shallots, green chilies, curry leaves, and sometimes sambar powder or chili flakes.
2. Thamarai Thandu Uppukari (Lotus Stem Dry Curry): A preparation where the lotus stem is boiled with salt, then deep-fried or stir-fried until light golden brown to create a crispy side dish, often served with rasam rice.
3. Thamarai Kizhangu Vathal (Dried Lotus Root Crisps): A traditional, shelf-stable snack where the lotus stem is sliced, salted, and dried, then fried before consumption.
4. Lotus Petal Paruppu Usili (Steamed Lentil Crumble): A dish made by finely chopping tender inner lotus petals and mixing them with coarsely ground, steamed, and crumbled lentils (dal), similar to traditional Tamil Paruppu Usili.
5. Thamara Vadai (Lotus Stem Fritters): A traditional snack in South India that uses sliced lotus stem in a seasoned batter, similar to a vadai.