Tangy Punjabi Kamal Kakdi Achaar

"Traditional Punjabi Kamal Kakdi ka Achaar (Lotus Stem Pickle) recipe for 500 grams of lotus stem, using only vegan and plant-based ingredients locally available in India. The recipe should be tangy, spicy, and deeply aromatic, with step-by-step preparation including boiling, frying, and preserving methods. Include exact quantities, maturation time, shelf life, and chef's tips. Also provide a regional variation comparison table for North, West, East, and Central Indian styles focusing on oil choice, spice profile, tanginess, preservation, and texture. Finally, add serving suggestions."

bauji

creator

10/31/2025

date

servings

bookmarks

Ratings (N/A)

Note: This recipe is AI-generated and DishGen has not verified it for accuracy or safety. Use your best judgement when making AI-generated dishes. If you notice an issue, please report this recipe.

Aromatic and spicy lotus stem pickle with vibrant tanginess and deep flavors, preserved traditionally using vegan ingredients.

pickle spicy tangy vegan traditional preserved

Related Recipes

Tangy Spiced North Indian Amla Pickle

11/5/2025bauji

Tangy North Indian Green Chili Pickle

8/10/2025bauji

Achari Mutton Curry

11/16/2023Suraj

hide ads

Comments

Name: Tangy Punjabi Kamal Kakdi Achaar
Yield: 8
Ingredients: 500 grams lotus stem (kamal kakdi), peeled and sliced 1 cm thick; 2 teaspoons salt; 4 tablespoons mustard oil; 1 tablespoon fennel seeds (saunf); 1 tablespoon nigella seeds (kalonji); 2 tablespoons mustard seeds; 1 tablespoon fenugreek seeds (methi); 2 teaspoons red chili powder; 1 teaspoon turmeric powder; 1 tablespoon amchur (dry mango powder); 2 teaspoons asafoetida (hing, vegan grade); 3 tablespoons jaggery, grated; 1/2 cup lemon juice, freshly squeezed; 3 tablespoons vinegar (optional, for extra tanginess); Freshly chopped green chili (optional, to taste)

No comments yet.