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A delicious lotus stem which pickles very well and tastes delicious.
I love lotus stem puckle. Had tried it once and really loved it. Thank you for sharing the recipe
Wash and clean lotus stem properly. Now scrap the outer skin. Cut the stem into slices and place it in a bowl of water to avoid browning.
Wash the slices again, change the water thrice or keep the bowl under running water for 20 secs. Wipe with pieces with a kitchen towel to remove the extra moisture. To make sure that there is no moisture left, keep the slices in the sun for 2 hours.
In a clean and dry bowl add lotus slices, chili flakes, powdered mustard powder and salt. Mix thoroughly. Cut lime into pieces and add to the lotus stem mixture.
Tempering : Heat the oil in tempering pan and add mustard seeds. After the mustard seeds splutter, add urad dhal and once it gets roasted, remove from heat. Now add asafoetida and curry leaves. There should be no water left after washing the curry leaves. It should be wiped and then added to the oil.
Allow the oil to reach the room temperature add to the lotus stem mixture.
Store the pickle in a jar and use after a week. The lotus stem tastes better as its gets older. The stem stays crunchy absorbing all the taste of the spices even after a year.
SERVING: 15
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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71, Sonali Park,
Kolkata, West Bengal - 700084
Same as Shipping Address
John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
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