How to make Kamal Kakdi ka Achaar -

Lotus stems pickle – very delicious.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Lotus Stems, Mustard Seeds (राई)

Cuisine : Indian

Course : Pickles, Jams and Chutneys


You can also find more Pickles, Jams and Chutneys recipes like Gajar ki Pachadi, Tomato-Onion Chutney, Mango Chutney, Cucumber Achaar.

Kamal Kakdi ka Achaar

Kamal Kakdi ka Achaar Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 0-5 minutes

Cook time : 1.30-2 hour

Serve : 4

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Kamal Kakdi ka Achaar Recipe

  • Lotus Stems 5

  • Mustard Seeds 1/2 cup

  • Fennel seeds (saunf) 1/4 cup

  • Filtered mustard oil 1 cup

  • Asafoetida 1 teaspoon

  • Red chilli powder 1 1/2 tablespoons

  • Salt to taste

  • Onion seeds (kalonji) 1 tablespoons

  • Vinegar 1/4 cup


Step 1

Peel and slice lotus stems.

Step 2

Heat 2 cups water in a deep non-stick pan, add lotus stems and bring it to a boil.

Step 3

Grind mustard seeds and fennel seeds to a coarse powder.

Step 4

Strain the lotus stems.

Step 5

Heat the same deep non-stick pan, add mustard oil and heat till smoking point. Remove from heat and cool a little and place it back on the heat and add lotus stems.

Step 6

Add asafoetida, red chilli powder and salt and mix well. Add ground spice powder and mix well. Add onion seeds and mix again.

Step 7

Switch off the heat and mix well. Cool down to room temperature. Add vinegar and mix well.

Step 8

Transfer into a sterilized container and serve as required.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.