Lotus Stem Pickle Recipe
Submitted by admin on December 16, 2009 9:15 pmNo Comment
Lotus stem, “bhein” or “kamal kakdi” as it is known, is extensively used in preparation of Kashmiri, Sindhi and Punjabi dishes.
Lotus stem /Kamal Kakdi is mainly used in making vegetables, fritters and pickles. Lotus stem is nothing but the matured stem of the lotus flower. Lotus Stem Pickle is a delicious condiment. Learn how to make/prepare Kamal Kakri Aachar by following this easy recipe.
Ingredients for making Lotus Stem Pickle:
- ½ kg lotus stem (bhein or kamal kakri)
- 6 teaspoons mustard powder
- 3 teaspoons Red chili pepper (Lal Mirchi)
- 2 teaspoons Turmeric (Haldi)
- 1/3 cup Salt (Namak)
- 1 cup Mustard Oil (Sarson Ka Tel)
How to make Lotus stem Pickles:
- First of all peel and cut lotus stems into round slices and boil till half tender.
- Then put it on a strainer till dry or keep it in the sun till quite dry.
- Then mix salt, red chili pepper, mustard powder and turmeric together.
- Now rub over lotus stem pieces.
- Then put the pickle in a jar and on it pour heated and cooled oil.
- Finally keep it for 4 days before serving.
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