How to make Lotus Stem Pickle -

Lotus stems cooked with plenty of picklin masalas and flavoured with coriander leaves.

Sanjeev Kapoor

This recipe is contributed by Member dr. chitra phil.

Main Ingredients : Lotus stem (भें), Salt (नमक)

Cuisine : Maharashtrian

Course : Pickles, Jams and Chutneys

For more recipes related to Lotus Stem Pickle checkout Kamal Kakdi ka Achaar. You can also find more Pickles, Jams and Chutneys recipes like Sweet Tamarind Chutney Kele Ki Chutney Cranberry Pickle Apple and Cranberry Compote

Lotus Stem Pickle

Lotus Stem Pickle Recipe Card


The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

Prep Time : 0-5 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Lotus Stem Pickle Recipe

  • Lotus stem sliced 500 grams

  • Salt to taste

  • Oil 3 tablespoons

  • Mustard seeds 1/2 teaspoon

  • Onion seeds (kalonji) 1 teaspoon

  • Red chilli powder 1 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Potato boiled and diced 1 medium

  • Sugar 1/2 teaspoon

  • Coriander powder 1 teaspoon

  • Garam masala 1/2 teaspoon

  • Dry mango powder (amchur) 1 teaspoon

  • Aniseed (saunf) powder 1 teaspoon

  • Ginger cut into juliennes 1 inch piece

  • Green chillies sliced 2

  • Lemon juice 2 teaspoons

  • coriander leaves chopped 1/4 cup

  • Tomato chopped 1


Step 1

Boil the lotus stems in salted water till soft. Drain and set aside.

Step 2

Heat oil in a kadai, add mustard seeds and onion seeds, Allow it to splutter. Add red chilli powder, turmeric powder and kasuri methi. Mix well. Add the boiled lotus stem and potatoes. Toss well.

Step 3

Add sugar, coriander powder, garam masala, dry mango powder, aniseed powder, ginger pieces and green chillies. Mix well. Cook on low heat for two minutes.

Step 4

Remove from heat and add lemon juice, chopped coriander leaves and tomatoes. Mix well. Store in glass jars and serve with roti.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.