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












Lotus Stem Pickle

GARLIC CHUTNEY

Garlic Chutney

This is a chutney recipe. Garlic chutney has many health benefits. Garlic chutney recipe ...

Vah Mango Pickle

Vah Mango Pickle

During the Mango season, all are busy making the Mango pickle is prepared in different s...

Sesame seeds Chutney Til Ki Chutney

Sesame Seeds Chutney Til Ki Chutney

This is a very easy and very tasty chutney made with sesame seeds goes very well with keb...

Ridge gourd (turai) chutney

Ridge Gourd (turai) Chutney

Ridge gourd chutney is a healthy, tasty side dish for idli and dosa....

BOILED TOMATO CHUTNEY

Boiled Tomato Chutney

Easy and tasty tomato chutney is a red chutney recipe, perfect for dosa or rice. Boil it ...

GARLIC CHUTNEY

Garlic Chutney

This is a chutney recipe. Garlic chutney has many health benefits. Garlic chutney recipe ...

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


 
Browse Recipes


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