NAADUR ANCHAAR- LOTUS STEM PICKLE IN KASHMIRI STYLE

                       NAADUR ANCHAAR- LOTUS STEM PICKLE IN KASHMIRI STYLE

INGREDIENTS REQUIRED

1. Lotus Stems- 1 kg
2. Salt- 4 teaspoons
3. Kashmiri Red Chili Powder- 6 tablespoon
4. Turmeric Powder- 3 tablespoons
5. Mustard Powder- 4 tablespoons
6. Kashmiri Veri Masala- 3 small cakes
7. Mustard oil- 3 tablespoon 

STEPS REQUIRED FOR THE PREPARATION

1. Peel and scratch the upper layer of the lotus stems.
2. Wash them thoroughly under the running water.
3. Chop them into round slices.
4. Take a utensil.
5. Add water into it.
6. Boil the water for some time.
7. Add the slices lotus stems.
8. Boil till these pieces are half-done.
9. Remove the excess water.
10. Keep the pieces in the sun for two days.
11. Take a frying pan.
12. Add oil into it.
13. Heat it for few minutes.
14. Remove it from the gas stove.
15. Add Kashmiri red chili powder into it.
16. Add Kashmiri Veri Masala  powder.
17. Add salt into it.
18. Add mustard powder into it.
19. Add turmeric powder into it.
20. Mix all of them together.
21. Add the sun dried lotus stems into it.
22. Mix all of them together.
23. Place the pickle in a large jar.
24. Add some more oil over it.
25. Keep the jar in the sun for one week.
26. Serve it at lunch or dinner.