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Also known as THAMARA VALAYAM KONDATTAM / THAMARAI THANDU VATHAL / KAMAL DANDI / KAKDI
HOW TO CONSUME : Deep-fry the cut lotus stems in oil directly and take it out once the lotus stems turn golden brown . Remove any excess oil with a tissue paper or sieve the excess oil out with an appropriate vessel .
SHELF LIFE: 180 days
STORAGE INSTRUCTIONS : Store it in a cool and dry place in an air-tight container
HEALTH BENEFITS :
1. Lotus stem/root contains many essential vitamins.
In the heart of Palakkad’s traditional homes, where recipes are treasured across generations, Thamara Kizhangu Vathal holds a special place on the dining table. Fresh lotus stems are delicately prepared with simple native spices, gently cured, and naturally sun-dried to create a vathal that is rich in flavor and wonderfully crisp when fried.
Every piece reflects the essence of Kerala village cooking — earthy, pure, and deeply satisfying. Whether paired with steaming curd rice, rasam, or enjoyed as a crunchy side, Thamara Kizhangu Vathal brings the nostalgic warmth of authentic Palakkad cuisine to every meal.
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