Home / Recipes / Lotus Stem Pickle || Thamaraithandu Urugai

Photo of Lotus Stem Pickle || Thamaraithandu Urugai by Vins Raj at BetterButter
1262
3
5.0(1)
0

Lotus Stem Pickle || Thamaraithandu Urugai

May-17-2017
Vins Raj
15 minutes
Prep Time
10 minutes
Cook Time
15 People
Serves
Read Instructions Save For Later

ABOUT Lotus Stem Pickle || Thamaraithandu Urugai RECIPE

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

Recipe Tags

  • Pickling
  • Veg
  • Easy
  • Tamil Nadu
  • Condiments

Ingredients Serving: 15

  1. 200 gm - Lotus stem
  2. 1.5 tbsp - Chilli flakes
  3. 1½ tsp - Mustard seeds powder / Powdered mustard
  4. 1 - Lime
  5. 2 tsp - Rock salt
  6. 1/3 Cup - Gingelly Oil
  7. 1/2 tsp - Mustard seeds
  8. 1/2 tsp - Urad dhal
  9. 1/8 tsp - Asafoetida
  10. 1 Sprig - Curry leaves

Instructions

  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.

Reviews (1)  

How would you rate this recipe? Please add a star rating before submitting your review.

Submit Review
Sukhmani Bedi
May-31-2017
Sukhmani Bedi   May-31-2017

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

Similar Recipes

A password link has been sent to your mail. Please check your mail.
Close
SHARE