Tangy & Spicy Traditional Nadru Pickle | Kashmiri Style Nadru Pickle Recipe | Kashmiri Style Lotus Stem Pickle | Lotus Stem Pickle Recipe | Kamal Kakdi Ka Achar |

 

Tangy & Spicy Traditional Nadru Pickle | Kashmiri Style Nadru Pickle Recipe | Kashmiri Style Lotus Stem Pickle | Lotus Stem Pickle Recipe | Kamal Kakdi Ka Achar | Here is a traditional recipe for Nadru ka Achar (Kashmiri-style Lotus Stem Pickle):

Ingredients:

500g Nadru (Lotus Stem), peeled and sliced ​​into 1/2-inch rounds

2 tablespoons Salt (for boiling)

1.5 tablespoons Mustard Seeds (Rai)

1 tablespoon Fennel Seeds (Saunf)

1 teaspoon Fenugreek Seeds (Methi)

1 teaspoon Nigella Seeds (Kalonji)

1 teaspoon Cumin Seeds (Jeera)

1/2 teaspoon Turmeric Powder

1–2 teaspoons Kashmiri Red Chili Powder

1 tablespoon Coriander Powder

1 tablespoon Amchur (Dry Mango Powder) or juice of 1 lemon

1/2 cup Mustard Oil (or as required)

1/2 teaspoon Asafoetida (Hing)

2 tablespoons Vinegar

Salt to taste

Instructions:

Prepare the Nadru:

Wash and peel the lotus stems, then slice them into 1/2-inch-thick rounds.

Boil these pieces in salted water for 5–7 minutes until they become slightly tender (but not completely mushy).

Drain the water and spread the pieces out on a towel to let them dry completely—ideally, let them air-dry for 1–2 hours if possible.

Roast and Grind the Spices:

Dry roast the mustard seeds, fennel seeds, fenugreek seeds, nigella seeds, and cumin seeds for 1–2 minutes until they become aromatic.

Allow them to cool, then coarsely crush or grind the mixture.

Combine the Spices:

In a large bowl, mix the roasted spice blend with the turmeric, chili powder, coriander powder, amchur, and salt.

Mix the Nadru and Spices:

Add the dried lotus stem pieces to the spice mixture. Gently toss to combine, ensuring the spices coat the pieces thoroughly. 

Temper the Pickle:

Heat the mustard oil until it begins to smoke; then turn off the heat and allow the oil to cool for one minute. Now, add the asafoetida (hing).

Pour this hot oil over the mixture of Nadru and spices. Add the vinegar and mix thoroughly.

Allow the Pickle to Mature:

Transfer the pickle into a clean, dry glass jar.

Allow it to mature at room temperature for 3–5 days; shake the jar daily to ensure the pickle mixes well. For the best flavor, let it sit for a full week. 

Storage:

Store in a cool, dry place, or keep it in the refrigerator to maintain its freshness for a longer period. Always use a dry spoon when handling the pickle.

Serving Suggestions:

Enjoy the delicious, tangy flavor of this Nadru pickle alongside parathas, rice dishes, or traditional Kashmiri cuisine!

If you would like to know a quick-prep method or an oil-free alternative for this recipe, please be sure to let me know.