Lotus stem pickle, also known as Kamal Kakdi Ka Achar in Hindi, is made with lotus stem, a wide variety of aromatic seeds and powdered spices, all mixed in mustard oil. Go through my recipe to learn the steps to make lotus stem pickle at home.
KEY TAKEAWAYS
- Lotus stem pickle is a lovely and flavorful condiment.
- Store the pickle in an airtight glass jar in the fridge for extended freshness and shelf life.
- Serve the pickle with Indian bread, rice dishes, curries, dal, dosa, idli, crackers, sandwiches, wraps, or salads.
- Lotus stem pickle tastes tangy, spicy, and savory.
- Other similar pickles are Carrot Pickle (Gajar Ka Achar), Cauliflower Pickle (Gobi Ka Achar), Radish Pickle (Mooli Ka Achar), Mixed Vegetable Pickle (Mixed Sabzi Ka Achar), and Mango Pickle (Aam Ka Achar).
The Ingredients:
- 6 pieces lotus stem
- 2 tbsp salt
- 2 tbsp coriander seeds
- 15 pieces black pepper
- 2 tsp fennel seeds
- 2 cups mustard oil
- 1 tbsp brown mustard seeds
- 1 tbsp Kashmiri red chili powder
- 1 tbsp dry ginger powder
- Asafoetida – a pinch
- 1 tbsp vinegar
This pickle recipe came from a young woman who stitched my elder son’s school bag when its strap tore. While picking it up, she offered me some of her lunch, saying she always cooks something quick between orders. I asked her how, and she shared it proudly.
I made it that weekend. My husband said it had a unique taste, and the boys liked the sharpness in texture. Now, it is our patch-and-eat dish. That moment reminded me that those who repair things – bags, shoes, and clothes – often know how to cook meals that hold their own shape, stitched with effort and love.
How to Make Lotus Stem Pickle? (Step by Step Guide with Images)
Step 1: Take six pieces of lotus stems and wash them thoroughly. Then pat dry it with a clean towel. Then peel the skin and cut it into round pieces.
(Pro tip: When you buy these stems, make sure that they are closed from both ends.)
Step 2: Now take a wok and add 2 cups of water into it. Now add 1 tbsp of salt into it. Then add all the lotus stem pieces into it. Now cook it for 2 to 3 mins till it starts simmering.
Step 3: Strain all the stems very nicely.
Step 4: Now in a frying pan, dry roast 2 tbsp coriander seeds, 10 to 15 pieces black pepper and 2 tsp fennel seeds.
Step 5: Now grind the seeds very finely.
Step 6: Now take a wok and heat 2 cups of mustard oil and then cool it. Now add 1 tbsp brown mustard seeds, spice mix, 1 tbsp Kashmiri red chili powder, 1 tbsp dry ginger powder, 1 tbsp salt and a pinch of asafoetida.
Step 7: Now add the lotus stems into the mixture. Cook it for 2 to 3 mins under low flame. Then add 1 tbsp of vinegar and mix it very well.
Step 8: Your lotus stem pickle is ready. You can store it in a glass jar and have it any time.
Recipe Card
Lotus Stem Pickle | Kamal Kakdi Ka Achar
Ingredients
- 6 pieces lotus stem
- 2 tbsp salt
- 2 tbsp coriander seeds
- 15 pieces black pepper
- 2 tsp fennel seeds
- 2 cups mustard oil
- 1 tbsp brown mustard seeds
- 1 tbsp Kashmiri red chili powder
- 1 tbsp dry ginger powder
- Asafoetida - a pinch
- 1 tbsp vinegar
Instructions
- Take six pieces of lotus stems and wash them thoroughly. Then pat dry it with a clean towel. Then peel the skin and cut it into round pieces. (Pro tip: When you buy these stems, make sure that they are closed from both ends.)
- Now take a wok and add 2 cups of water into it. Now add 1 tbsp of salt into it. Then add all the lotus stem pieces into it. Now cook it for 2 to 3 mins till it starts simmering.
- Strain all the stems very nicely.
- Now in a frying pan, dry roast 2 tbsp coriander seeds, 10 to 15 pieces black pepper and 2 tsp fennel seeds.
- Now grind the seeds very finely.
- Now take a wok and heat 2 cups of mustard oil and then cool it. Now add 1 tbsp brown mustard seeds, spice mix, 1 tbsp Kashmiri red chili powder, 1 tbsp dry ginger powder, 1 tbsp salt and a pinch of asafoetida.
- Now add the lotus stems into the mixture. Cook it for 2 to 3 mins under low flame. Then add 1 tbsp of vinegar and mix it very well.
- Your lotus stem pickle is ready. You can store it in a glass jar and have it any time.
