Lotus Stem Pickle

Lotus Stem Pickle

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Lotus stem, "bhein" or " kamal kakdi" as it is known, is extensively used in Kashmiri, Sindhi and Punjabi cuisines. Some parts of China and South East Asia are also known to use it. It is mainly used in vegetables to make fritters and for pickling. For all those who must be wondering what lotus stem is, it is the matured stem of the lotus flower, which is almost a foot long when vegetable vendors sell it. You will find it coated with mud due to the surroundings in which it grows. The mud also acts as a protective covering and keeps the stem fresh for a longer period. Choose a lotus stem that is almost 25 mm. (1") thick, as the thicker ones have more flavour. Wash the lotus stems thoroughly under a tap of running water to remove the muddy coating. Peel the lotus stems and cut into thin roundels using a sharp knife. Wash the roundels again to get rid of any residual mud and pat them dry. Combine the roundels with pickling spices and mustard oil and that is all that is needed to make this pickle. Store this for upto one year and enjoy it with your favourite roti or paratha.

Lotus Stem Pickle recipe - How to make Lotus Stem Pickle

Storage upto 1 year: In a cool dry place.   Preparation Time:    Maturing Time: 6 to 8 days.   Cooking Time:    Total Time:     Makes 1 1/2 cups.
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Ingredients
Method
    Main Procedure
  1. Wash the lotus stem roundels thoroughly. Pat them dry using a dry kitchen towel. Keep aside.
  2. Combine the nigella seeds, chilli powder, fennel seeds, coriander seeds, turmeric powder, red chillies, peppercorns, salt and oil together and mix well.
  3. Add the lotus stem roundels and toss well.
  4. Bottle in a sterilised glass jar. Press the ingredients in the jar lightly, using a spoon so that the lotus stem roundels are completely immersed in oil.
  5. Keep the jar in the sun for 6 to 8 days. This pickle can be stored for upto 1 year.
Nutrient values (Abbrv) per serving
Energy900 cal
Protein0 g
Carbohydrates0 g
Fiber0 g
Fat100 g
Cholesterol0 mg
Sodium10335.5 mg

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