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












Lotus Stem Pickle

Quick and simple coconut chutney

Quick And Simple Coconut Chutney

Coconut chutney recipe is an easy and quick to make chutney which serves as a side dish f...

FATTA FAT CHUTNEY -RAW ONION AND JAGGERY

Fatta Fat Chutney -raw Onion And Jaggery

Onion chutney is a great accompaniment to wada,idli, dosa, upma and even appams. It is v...

FRESH RED CHILI AND DRUMSTICK PICKLE

Fresh Red Chili And Drumstick Pickle

Drumstick pickle, the pungent flavour of drumstick blends very well with the hot red chil...

Brinjal eggplant chutney

Brinjal Eggplant Chutney

Eggplant chutney is a spicy and tangy chutney, eggplant/ brinjal blended with ginger, gar...

SWEET CUCUMBER AND MOONG DAL CHUTNEY

Sweet Cucumber And Moong Dal Chutney

Sprouted Moong is usually blend in taste but by adding cucumber, tomatoes, sweet potatoes...

basic chicken pickle

Basic Chicken Pickle

this spicy chicken pickle is one of many ways we make chicken pickle...

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


 
Browse Recipes


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