vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Lotus Stem Pickle

ACHARI BAINGAN

Achari Baingan

Achari baingan is one of the most delicious method of cooking brinjals which gives a nice...

PUMPKIN CHUTNEY

Pumpkin Chutney

Pumpkin chutney, a South Indian recipe and can be served as raitha with biryani rice. ...

RIDGE GOURD TOMATO CHUTNEY

Ridge Gourd Tomato Chutney

Ridge gourd tomato chutney is very tasty and delicious chutney which is made with ridge g...

Chammandi podi

Chammandi Podi

A very tasty chammandi podi which will go very good, This chutney podi prepared with pean...

MIXED VEGETABLE PICKLE

Mixed Vegetable Pickle

Mixed Vegetable pickle is a must in winter as we get really fresh and various varieties o...

Mint  tomato Chutney

Mint Tomato Chutney

Tomato and Mint Chutney is a delicious side dish recipe made with tomatoes, mint leave....

Lotus Stem Pickle Recipe, How To Make Lotus Stem Pickle Recipe

Lotus stem pickle is an awesome Indian pickle delicacy which can be make with ease at home. Inclusion of lotus stem in your diet makes you fulfill your requirement for calcium, iron, fiber and other nutrients fulfilled.

About Recipe

How to make Lotus Stem Pickle

(1 ratings)
0 reviews so far
Prep time
5 mins
Cook time
20 mins
Total time
25 mins
Lotus Stem Pickle
Author : Vahchef
Main Ingredient : lotus stem
Servings : 4 persons
Published date : February 11, 2019


Ingredients used in Lotus Stem Pickle
• Lotus stem (cut in diagonal shapes) - 1 cup.
• Fennel seeds - 1 tablespoon.
• Kalonji - 2 tea spoon.
• Ajwain - 1 tea spoon.
• Mustard oil - as required.
• Green chilies (chopped) - 1 tea spoon.
• Turmeric powder - 1 tea spoon.
• Dry mango powder - 1 tea spoon.
• Red chili powder - 1 tea spoon.
• Vinegar - 1 tea spoon.
• Salt - to taste.
• Water - as required.
Method:
  • Boil water in a pan, add chopped lotus stems and bring it to boil,strain the boiled lotus stems and keep aside.
  • Dry roast fennel seeds, kalonji seeds, ajwain for about 1-2 minutes then transfer to a dinchik and slightly crush to a coarse powder.
  • Heat around 1 cup of mustard oil in a pan, add kalonji, boiled lotus stems, chopped green chillies, and saute it.
  • Now add turmeric powder, dry mango powder, red chilli powder, give it a mix, then add the prepared powder, salt (to taste) and also add vinegar at the end.

Delicious Lotus Stem Pickle is now ready to serve.






Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments


 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter