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Lotus Stem Pickle
Contributed By: fwadmin
- Category:Pickles and Sides
- Cuisine:Indian
- Calories:Medium
- Spice Level:High
- Cost:High
- Time Taken:High
- Difficulty:High
- Tags:No tags added
- Vegetarian:Yes
- Serves:20 Guests
Ingredients:
1/2 kg lotus stem (kamal kakri)
3 teaspoons Red chili pepper
2 teaspoons Turmeric powder
1/4 cup Salt
1 cup Mustard Oil
Preperation Steps:
None
Main Steps:
Peel and cut lotus stems into round slices and boil till half tender.
Put it on a strainer till dry or keep it in the sun till quite dry.
Mix salt, red chili pepper, mustard powder and turmeric together.
Rub over lotus stem pieces.
Put the pickle in a jar and on it pour heated and cooled oil.
Keep it for 4 days before serving.
Tips:
If kept for more days before serving, will result in a more good taste.
Can be preserved for up to an year.
Avanti said:
This one looks spicy.... just the way pickles should be!
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