Kamal Kakri Achaar (Lotus Root Pickle)
Course: Pickle, SideCuisine: IndianDifficulty: EasySmall bowlowl
servings10
minutes5
minutesIt sounds weird to prepare achaar from kamal kakri (lotus root), but it is really tasty and crunchy in texture.
Lotus roots are consumed as a vegetable in Asian countries, extensively in China, Japan, and India: sold whole or in cut pieces, fresh, frozen or canned. It has crunchy texture with sweet-tangy flavours, These are also promoted have purported diuretic, antidiabetic, and anti-inflammatory properties
Although traditional pickle is not considered healthy, lotus root pickle may give some mental satisfaction that you are eating a healthy vegetable
Ingredients
1 cup kamal kakri (lotus root) – washed, peeled and cut into small chunks
¼ cup green chili – cut into thin slices
⅓ cup turmeric powder
2 tbsp red chili powder (adjust as per taste)
2 tsp Kashmiri mirch – for color
2 tbsp kalonji (Nigella/ Black seeds)
½ cup mustard oil
3 tsp mustard seeds
2 tbsp methi (fenugreek) seeds
2 tbsp amchoor powder (dried mango powder)
2 tbsp fennel seeds
1 tsp hing powder
⅓ cup salt (adjust as per taste)
Directions
- Boil water in a pan, add lotus root chunks, take it out after about a minute, strain out the water and keep aside.
- Add salt and turmeric powder to the lotus root chunks, mix it and keep for a 1 day. If possible, keep outside in the sunlight.
- Drain out any water, and spread the pieces to dry out (for about 5-6 hours).
- Dry roast fennel seeds, kalonji seeds, mustard seeds, fenugreek seeds for about 2 minutes on low heat then crush to a coarse powder.
- Heat oil on low heat and add Hing. Wait for 10 to 15 second.
- Now, Mix lotus root chunks, green chili, roasted spices, other spices and oil. Transfer to a jar. Cover and keep in the sunlight for 3-4 days.
Notes
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