Kamal Kakdi ka Achaar

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Lotus roots mixed in a combination of spices to make this delicious pickle. Make it this summer and use it for the entire year!

Ingredients

• 2 medium lotus roots, washed, peeled and sliced
• 1½ tsps onion seeds (kalonji)
• ½ tsp fenugreek seeds (methi)
• 1¼ tbsps fennel seeds (saunf)
• 1¼ tbsps coriander seeds
• 15-20 black peppercorns
• ½ tsp cumin seeds
• 1 cup mustard oil
• ½ tsp turmeric powder
• 2 tsps red chilli powder
• Salt to taste

Method

1. Dry roast onion seeds, fenugreek seeds, fennel seeds, coriander seeds, black peppercorns and cumin seeds till fragrant in a pan. Add dried red chillies and sauté till they turn crisp. Take the pan off the heat and allow to cool slightly.
2. Put the mixture into a blender jar and blend to a coarse powder.
3. Heat mustard oil in a pan, let it smoke. Switch the heat off and allow to cool completely.
4. Take lotus roots in a large bowl, add turmeric powder, red chilli powder, salt and 3 tbsps of the blended powder and mix till well combined.
5. Transfer this in a clean and dry glass jar, pour in the cooled mustard oil, cover with a lid, keep it aside for to mature for 7-8 days in the sun.
6. Use it as required.