How to make Lotus Stem Pickle -
Lotus stems cooked with plenty of picklin masalas and flavoured with coriander leaves.
This recipe is contributed by Member dr. chitra phil.
Main Ingredients : Lotus stem (भें), Salt (नमक)
Cuisine : Maharashtrian
Course : Pickles, Jams and Chutneys
For more recipes related to Lotus Stem Pickle checkout Kamal Kakdi ka Achaar. You can also find more Pickles, Jams and Chutneys recipes like Sweet Tamarind Chutney Kele Ki Chutney Cranberry Pickle Apple and Cranberry Compote
Lotus Stem Pickle Recipe Card
The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet.
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra.
Prep Time : 0-5 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Lotus Stem Pickle Recipe
Lotus stem sliced 500 grams
Salt to taste
Oil 3 tablespoons
Mustard seeds 1/2 teaspoon
Onion seeds (kalonji) 1 teaspoon
Red chilli powder 1 teaspoon
Turmeric powder 1/4 teaspoon
Potato boiled and diced 1 medium
Sugar 1/2 teaspoon
Coriander powder 1 teaspoon
Garam masala 1/2 teaspoon
Dry mango powder (amchur) 1 teaspoon
Aniseed (saunf) powder 1 teaspoon
Ginger cut into juliennes 1 inch piece
Green chillies sliced 2
Lemon juice 2 teaspoons
coriander leaves chopped 1/4 cup
Tomato chopped 1
Method
Step 1
Boil the lotus stems in salted water till soft. Drain and set aside.
Step 2
Heat oil in a kadai, add mustard seeds and onion seeds, Allow it to splutter. Add red chilli powder, turmeric powder and kasuri methi. Mix well. Add the boiled lotus stem and potatoes. Toss well.
Step 3
Add sugar, coriander powder, garam masala, dry mango powder, aniseed powder, ginger pieces and green chillies. Mix well. Cook on low heat for two minutes.
Step 4
Remove from heat and add lemon juice, chopped coriander leaves and tomatoes. Mix well. Store in glass jars and serve with roti.
Most Visited Recipes
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 www.sanjeevkapoor.com 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.
