Kamal Kakri achaar (Lotus Root Pickle)

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Kamal Kakri achaar (Lotus Root Pickle)
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Kamal Kakri achaar (Lotus Root Pickle)

Recipe by Mudita BhageriaCourse: Pickle, SideCuisine: IndianDifficulty: Easy
Servings

Small bowlowl

servings
Prep time

10

minutes
Cooking time

5

minutes

It 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