Kashmiri Lotus Stem Pickle, also known as Nadru Achar, is a traditional Kashmiri dish that features lotus stems pickled in a blend of aromatic spices. Here’s a basic recipe to make Kashmiri Lotus Stem Pickle:
Ingredients:
- 500 grams lotus stems (nadru)
- 4 tablespoons mustard oil
- 2 teaspoons fennel seeds (saunf)
- 2 teaspoons mustard seeds (rai)
- 2 teaspoons fenugreek seeds (methi)
- 1 teaspoon turmeric powder
- 2 teaspoons Kashmiri red chili powder
- 2 teaspoons ginger powder
- 1 teaspoon asafoetida (hing)
- Salt to taste
- Vinegar or lemon juice (optional, for tanginess)
Instructions:
- Prepare Lotus Stems:
- Peel the lotus stems and slice them thinly. Ensure to remove any tough or fibrous parts.
- Blanch Lotus Stems:
- Bring a pot of water to a boil and blanch the lotus stem slices for about 5-7 minutes. This helps to soften them slightly.
- Drain and Dry:
- Drain the blanched lotus stems and let them dry completely. You can pat them dry with a clean kitchen towel to speed up the process.
- Prepare Spice Mix:
- In a small bowl, mix together turmeric powder, Kashmiri red chili powder, ginger powder, asafoetida, and salt.
- Temper Spices:
- Heat mustard oil in a pan over medium heat. Once the oil is hot, add fennel seeds, mustard seeds, and fenugreek seeds. Let them crackle for a few seconds.
- Add Spice Mix:
- Lower the heat and add the spice mix prepared earlier. Stir well and cook for a minute to release the flavors of the spices.
- Add Lotus Stems:
- Add the dried lotus stem slices to the pan and mix well with the spice mixture. Ensure that all the lotus stem slices are coated evenly with the spices.
- Cooking:
- Cook the lotus stems on low heat for about 5-7 minutes, stirring occasionally. Make sure they are cooked through but still retain some crunch.
- Cool and Store:
- Let the pickle cool completely before transferring it to a clean, dry glass jar. You can store it in the refrigerator for up to a few weeks.
- Optional Tanginess:
- If you prefer a tangier pickle, you can add a splash of vinegar or lemon juice before transferring it to the jar.
Serving:
- Kashmiri Lotus Stem Pickle can be served as a condiment alongside main dishes such as rice, roti, or as a side dish with meals. It adds a burst of flavor to any meal with its spicy and tangy taste.
