Pickles (Achar) are most commonly eaten with every meal in India. There are various type of pickles made depending on the regions. Pickles brings taste to other main course dishes in meal.
Pickles are of different kinds made of Mango (Aam), Amla (Phyllanthus emblica), Gajar (Carrot), Pyaas (Onion), Karvanda (Sour fruit grow in Indian suburbs), Gunda (Also sour type of tasting fruit)etc. If pickles are made in traditional way you can preserve it for longer time for maximum one year.
Bhein or Kamal Kakdi or Lotus stem pickle is very popular in sindhis and punjabis in India. This Kamal Kakdi pickle is little spicy and delicious can add on more variety to your regular meals.
Pickles are mainly sweet, sour, spicy, and sweet & sour taste.
You will need 6 ingredients to make Kamal Kakdi pickle
- 1/2 kg lotus stem (bhein or kamal kakri)
- 6 teaspoons mustard powder
- 3 teaspoons Red chili pepper (Lal Mirchi)
- 2 teaspoons Turmeric (Haldi)
- 1/3 cup Salt (Namak)
- 1 cup Mustard Oil (Sarson Ka Tel)
Follow step by step method to prepare Kamal Kakdi pickle
- 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.
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