Nadru Achar, Kamal kakdi pickle, Hot and Sweet Lotus stem pickle

Nadru Achar, Kamal kakdi pickle, Hot and Sweet Lotus stem pickle

By NamakShamak
  • Serves: 20
  • Prep Time: 30 Minute
  • Cooking: 15 Minute
  • Calories:




  In Kashmir,  the lotus stem or the kamal kakdi or the Nadru as it is also called, is used in kababs as well as a delicious dish called nadru rogan josh, and when cooked with curd it is called nadru yakhni. The Nadru or the lotus stem is quite an interesting specimen. From the outside, it’s look like any normal stem, but from the inside it’s crisp and white and has a lovely flower shaped pattern. It is mostly used in north Indian pickles. You have to scrape the stem and peel it and then cut into slices and then wash it several times under running water to clean the mud. The good news about the nadru is that besides its crunchy taste it is very high in iron and calcium. I had been to Kashmir a few days back and was fortunate enough to find a local vegetable seller selling these fresh lotus stem and I just could’nt resist…I bought a whole bunch of these crunchy stems. Here I have used some authentic kashmiri ingredients and given some of my creative twist to it. The recipe I have used here is similar to what my grandmother used in her Mango pickle.

Ingredients

Directions

  1. Wash the stems under running water to clean all the mud. Peel them using a vegetable peeler. Cut them into roundels and wash them again. Roughly grind the saunf and peppercorns.
  2. Boil water in a pan, add 1 tsp of salt and toss in the cut stems. Cook for 15 min. Drain and spread on a cotton cloth to dry. Let them dry for atleast 4 to 5 hrs.
  3. Take the dried nadru in a big plate. Add the saunf and the pepper powder, the kalonji seeds, the pickle masala, salt and the jaggery and mix.
  4. Heat the oil till it begins to smoke, pour this oil over the masala and nadru mix. The jaggery will melt due to the hot oil. Now mix it throughly. Cool and store in glass bottle.
  5. You can add or reduce the amount of jaggery or vinegar depending upon your taste. Also red chilli powder can be added to increase the spice quotient.

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Author Sonali sonali@namakshamak.com

Hi! I am Sonali, mom to a fast growing teenager and a homemaker.I love to cook, read and travel ( and in that order). I believe that travel keeps the cook ever so innovative. Each time I travel, I scourge the market places and eateries for some new ingredient or recipies. I believe that every type of cuisine has its own story to relate……One that’s fascinating.Being born and brought up in Mumbai which is often called “a melting pot of culinary delights” helped me explore and experiment with a wide range of cuisines.So come share with me the tang of lime, the bite of chilli, the fresh herbs, the crunch of raw veggies and experience the wide spectrum of textures and sharp flavours of different cusines.

Author Harshada harshada@namakshamak.com

I’m Harshada Sandhan and welcome to NamakShamak.com..my little world of culinary adventure ,where I pour my successful kitchen experiments,rustic learnings and travelogues into systematic ,easy to follow recipes and fun to read blogs.I hope you find my recipes helpful and my blogs as interesting as much as I ve enjoyed Cooking ,Clicking and Writing them. Happy Cooking!







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