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| Main ingredients | Lotus roots, Onion seeds, Fenugreek seeds, Fennel seeds, Coriander seeds, Black peppercorns, Cumin seeds, Dried red chillies, Mustard oil, Turmeric powder, Red chilli powder, Salt |
| Cuisine | Indian |
| Course | Pickles |
| Prep time | 7-8 days |
| Cook time | 5-10 minutes |
| Serve | |
| Taste | Spicy |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 2 medium lotus roots, washed thoroughly, peeled and sliced
- 1½ teaspoons onion seeds (kalonji)
- ½ teaspoon fenugreek seeds (methi)
- 1¼ tablespoons fennel seeds (saunf)
- 1¼ tablespoons coriander seeds
- 15-20 black peppercorns
- ½ teaspoon cumin seeds
- 10-12 dried red chillies
- 1 cup mustard oil
- ½ teaspoon turmeric powder
- 2 teaspoons red chilli powder
- Salt to taste
Method
- Heat a pan, add onion seeds, fenugreek seeds, fennel seeds, coriander seeds, black peppercorns and cumin seeds and dry roast till fragrant. Add dried red chillies and roast till they turn crisp. Take the pan off the heat and allow to cool. Put the mixture into a mixer jar and grind to a coarse powder.
- Heat mustard oil in a pan till it begins to smoke. Switch the heat off and allow to cool completely.
- Take lotus roots in a large bowl, add turmeric powder, red in the sun for 7-8 days to mature.
- Use it as required.
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