Vegetable | Vegan Vegetarian Gluten Free Low Calorie

Nadru

Nelumbo nucifera Allergen-Free
Nadru

Sourcing & Taxonomy

  • Family Nelumbonaceae
  • Primary Cuisine Kashmiri, East Asian, South Asian
  • Seasonality Fall, Winter
  • Source Lotus plant (Nelumbo nucifera)

The Forktionary Angle

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Definition

The edible rhizome (stem) of the lotus plant, popular in Kashmiri cuisine, known for its crisp texture and mild, slightly sweet, and earthy flavor.

Sensory Profile

TasteMild, Earthy, Starchy, Slightly Sweet, Nutty
TextureCrisp (raw/lightly cooked), Tender (long cooked), Fibrous
AromaSubtle Earthy, Fresh
AcidityLow

Technical Metrics

Nutrition Facts

Per 80g
Calories74 kcal
Total Fat0.1 g
Saturated Fat0 g
Trans Fat0 g
Cholesterol0 mg
Protein2.5 g
Total Carbohydrate16 g
Dietary Fiber4.9 g
Total Sugars0.9 g
Calcium45 mg
Iron0.9 mg
Potassium550 mg

Chef’s Secret

To prevent discoloration after slicing, immediately soak nadru in acidulated water (water with a splash of vinegar or lemon juice). This helps maintain its light color.

Substitutions

Best Match

Water Chestnuts

1:1

Offers a similar crisp, refreshing texture in stir-fries and salads.

Jicama

1:1

Provides a crisp, slightly sweet, starchy texture, great raw or lightly cooked.

Daikon Radish

1:1

Crunchy texture, though with a more pungent, peppery flavor profile.

Potato (for stewing)

1:1

For stews, provides starchy bulk but lacks the distinct lotus texture.

Buying Guide

Look for firm, heavy roots without soft spots or discoloration. Peel before use.

Flavor Pairings

Curries stir-fries stews salads garlic ginger soy sauce various spices.