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



Lotus Stem Pickle

CABBAGE PICKLE

Cabbage Pickle

Cabbage pickle is a spicy condiment with any meal which is easy to prepare. A traditional...

CHICKEN PICKLE

Chicken Pickle

Small pieces of boiled chicken cubes marinated in lots of spices and stored for a certain...

Idli Podi - Gun Powder

Idli Podi - Gun Powder

Idli podi is a side dish which is served along with idli....

PARSLEY GARLIC MAYONNAISE RECIPE ALIOLI SAUCE

Parsley Garlic Mayonnaise Recipe Alioli Sauce

Mayonnaise is a food best made at home and almost never made at home. This has robbed us ...

Gongura pickle Ambadi

Gongura Pickle Ambadi

Gongura Pachadi or chutney is no doubt an Andhra Special dish. In olden days this used be...

Khatti Palak Chutney - Chukka Koora

Khatti Palak Chutney - Chukka Koora

Khatti Palak chutney is yet one more excellent chutney made with Chukka kura also common...

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

(15 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