Lotus Stem Pickle || Thamaraithandu Urugai | How to make Lotus Stem Pickle || Thamaraithandu Urugai

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By Vins Raj
Created on 17th May 2017
  • Lotus Stem Pickle || Thamaraithandu Urugai, How to make Lotus Stem Pickle || Thamaraithandu Urugai
Lotus Stem Pickle || Thamaraithandu Urugaiby Vins Raj
  • Lotus Stem Pickle || Thamaraithandu Urugai | How to make Lotus Stem Pickle || Thamaraithandu Urugai (3 likes)

  • 1 review
    Rate It!
  • By Vins Raj
    Created on 17th May 2017

About Lotus Stem Pickle || Thamaraithandu Urugai

A delicious lotus stem which pickles very well and tastes delicious.

Lotus Stem Pickle || Thamaraithandu Urugai is delicious and authentic dish. Lotus Stem Pickle || Thamaraithandu Urugai by Vins Raj is a great option when you want something interesting to eat at home. Restaurant style Lotus Stem Pickle || Thamaraithandu Urugai is liked by most people . The preparation time of this recipe is 15 minutes and it takes 10 minutes to cook it properly. Lotus Stem Pickle || Thamaraithandu Urugai is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Lotus Stem Pickle || Thamaraithandu Urugai. Lotus Stem Pickle || Thamaraithandu Urugai is an amazing dish which is perfectly appropriate for any occasion. Lotus Stem Pickle || Thamaraithandu Urugai is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Lotus Stem Pickle || Thamaraithandu Urugai at your home.

  • Prep Time15mins
  • Cook Time10mins
  • Serves15People
Lotus Stem Pickle || Thamaraithandu Urugai

Ingredients to make Lotus Stem Pickle || Thamaraithandu Urugai

  • 200 gm - Lotus stem
  • 1.5 tbsp - Chilli flakes
  • 1½ tsp - Mustard seeds powder / Powdered mustard
  • 1 - Lime
  • 2 tsp - Rock salt
  • 1/3 Cup - Gingelly Oil
  • 1/2 tsp - Mustard seeds
  • 1/2 tsp - Urad dhal
  • 1/8 tsp - Asafoetida
  • 1 Sprig - Curry leaves

How to make Lotus Stem Pickle || Thamaraithandu Urugai

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Allow the oil to reach the room temperature add to the lotus stem mixture.
  6. 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.
My Tip: To prepare Chilli flakes at home, Dry roast red whole chillies and blend to a coarse powder. You may replace lime with 1tsp of vinegar. If you are storing in room temperature, make sure a layer of oil floats above the pickle or store in a refrigerator. Keep under the sun once in a while if you not refrigerating the pickle.

Reviews for Lotus Stem Pickle || Thamaraithandu Urugai (1)

Sukhmani Bedi5 months ago
I love lotus stem puckle. Had tried it once and really loved it. Thank you for sharing the recipe
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