Now, get ready to enjoy lotus sarbath
Malappuram: Krishi Vigyan Kendra (KVK) in Thavanoor has proved that lotus is not a mere flower. The scientists here have developed delicious sarbath and other value-added products including pickle, chips etc out of this plant.
The pickle and ‘kondattam’ made of lotus stem were already available in the market. But sarbath made of the flower is a new drink. The sarbath’s natural colour is the major attraction.
“It is available in different flavours. The taste of each flavour will be unique,” said KVK researcher Dr Lillya Baby.
The researchers developed the sarbath as a pilot project. Some final tests need to be carried out before launching it in the market.
Kerala Agricultural University will conduct these tests. Sarbath’s expiry period and health problems from consumption will be examined in the tests.
Once the tests are completed, Sarbath will be officially launched in the market.
Along with Sarbath, pickle made of lotus stem and seed, Kimchi made of lotus stem and powder made of its root are the other value-added products from lotus. Kimchi is a Korean cuisine. It is prepared by boiling lotus stem with salt and vinegar.
Lotus powder made of dried lotus root can be used to make porridge. It has a lot of health benefits too.
Earlier, Kerala Agricultural University developed lotus biscuit made of lotus root powder and wheat powder.
If these products grab the market, KVK plans to use lotus from lotus farms in Thirunavaya on industrial basis. It will also help the lotus farmers.
KVK chief PK Abdul Jabar is leading the research team.