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:

1. First of all peel and cut lotus stems into round slices and boil till half tender.
2. Then put it on a strainer till dry or keep it in the sun till quite dry.
3. Then mix salt, red chili pepper, mustard powder and turmeric together.
4. Now rub over lotus stem pieces.
5. Then put the pickle in a jar and on it pour heated and cooled oil.
6. Finally keep it for 4 days before serving.

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2. Arbi Pickle Recipe
3. Cauliflower and Turnip Pickle
4. Dry Dates Pickle
5. Carrot Pickle Recipe
6. Lemon Pickle Recipe
7. Galgal Pickle
8. Hot Lemon Pickle Recipe
9. Kachalu Pickle Recipe
10. Lady Finger Pickle