Classical Ayurvedic Profile & Preparation
Lotus root (kamal kakdi) is a traditional Ayurvedic vegetable valued for its sweet, astringent taste and cooling potency.
Traditional Preparation (Samskara)
Sliced and well-cooked in curries; crunchy, dense and best at midday with warming spices.
Classical Provenance: Bhavaprakasha Nighantu (bisa); Kashmiri tradition.
Synergistic Combinations (Samyoga)
- Kashmiri nadru yakhni (with yogurt)
- sliced and pan-fried with ajwain
Contraindications & Viruddha Āhāra (Food Incompatibilities)
- Contraindication: weak digestion (cook thoroughly)
- Contraindication: raw eating (waterborne parasites)
Verified USDA Nutrition Facts for Lotus root (kamal kakdi)
Complete macronutrient, vitamin, and mineral profile per 100 grams and per 1 cup chopped (100g):
