Lotus Stem Pickle
Kamal Kakdi ka Achaar
कमल ककड़ी का अचार
"A crunchy Himalayan delicacy where earthy roots meet aromatic spice."
Description
Trsna’s Kamal Kakdi ka Achaar is a rare and refined expression of Himachal’s mountain bounty
Our Kamal Kakdi ka Achaar is handcrafted at the peak of lotus stem season in small, artisanal batches right in Himachal Pradesh. We use only locally sourced, mountain-fresh ingredients and honour a centuries-old heirloom recipe passed down through generations. At Trsna, we never cut corners or substitute a single element—including our original mustard oil—so every jar delivers the true, uncompromised taste of tradition in every spoonful.
A delightful harmony of crunchy lotus stems and aromatic spices that turns every meal into a sensory escape.
Elevate your table with Trsna’s Lotus Stem Pickle—where seasonal freshness, mountain heritage, and uncompromising quality unite in every crisp bite. Taste the authentic crunch of Himachal and discover why our achaar stands in a league of its own.
Ingredients
- Lotus Stem Slices (45%): deliver a crisp, porous texture that soaks up every spice nuance.
- Mustard Oil: coats each slice with pungent warmth and authentic mountain character.
- Lime Juice: injects bright, citrusy tang that lifts the earthy base.
- Rock Salt: adds a subtle minerality that sharpens and balances flavours.
- Sun-dried, roasted, stone-ground spices:
- Red Chillies: layer in smoky heat and a vibrant hue.
- Mustard Seeds: pop with floral pungency and spicy flair.
- Fenugreek Seeds: lend gentle bitterness and depth.
- Fennel Seeds: weave in sweet, anise-like warmth.
- Nigella Seeds: contribute peppery crunch and complexity.
- Carom Seed: brings herbal, thyme-like aroma.
- Turmeric: imparts earthy warmth and glowing colour.
- Asafoetida: anchors the blend with umami-rich savouriness.
- Acidity Regulator (INS 260): ensures consistent tang and safe pH balance.
- Preservative (INS 224): extends shelf life without dulling bright flavours.
History
Kamal Kakdi ka Achaar has long been a part of Pahadi culinary traditions, especially in regions like Kangra and Chamba. Traditionally harvested from local ponds and rivers, the lotus stem was preserved with mustard oil and spices to last through the winter. The recipe—passed down through generations—was a celebration of seasonal abundance and mindful preservation.
Fun Facts
Lotus stem is called Kamal Kakdi in Hindi, Nadru in Kashmiri, Bhein or Bhey in Punjabi, Tamara Kilangu in Tamil, Thamara Valayam in Malayalam, Beeh in Sindhi, and Jeda in Gujarati.
Lotus stem is actually the rhizome of the lotus flower, growing beneath serene Himalayan ponds.
Its honeycomb-like cross-section gives it a unique crunch and visual appeal.
In Himachal, it’s often pickled during late autumn, when the stems are at their most tender and nutrient-rich.
Flavour, Taste & Texture
- Flavour: Earthy and citrusy with a warm, spiced backbone.
- Taste: A layered profile of tangy, spicy, slightly bitter, and umami.
- Texture: Crunchy lotus stem slices in a thick, aromatic oil base with a gentle chew.
Health Benefits
- Rich in Dietary Fibre: Supports digestion and gut health.
- Vitamin C & Iron: Boosts immunity and energy levels.
- Anti-inflammatory: Turmeric, mustard oil, and asafoetida soothe inflammation.
- Heart & Brain Support: Lotus stem is known to aid circulation and cognitive clarity.
Serving Suggestions
- Pair with parathas, poori, or khichdi for a hearty winter meal.
- Serve with dal-chawal or curd rice for a tangy, crunchy contrast.
- Add to cheese boards or mezze platters for a gourmet twist.
- Use as a chutney substitute with samosas, pakoras, or grilled sandwiches.
Fusion & Quick Recipe Ideas
- Pickle Aioli: Blend with mayo or yoghurt for a zesty sandwich spread.
- Kamal Kakdi Quesadilla: Layer with cheese and sautéed onions in a tortilla.
- Pickle-Stuffed Paratha: Use as a filling with mashed potatoes or paneer.
- Achaar Fried Rice: Toss with leftover rice, curry leaves, and peanuts.
- Lotus Stem Stir-Fry: Add to sautéed mushrooms or baby potatoes for a bold glaze.
Frequently Asked Questions (FAQs)
- What makes Trsna’s Kamal Kakdi ka Achaar special, compared to other brands?
Trsna’s version features 45% hand-sliced lotus stem, harvested fresh in-season from Himachal’s wetlands. These crunchy slices are marinated in mustard oil and lime juice, then seasoned with a traditional heirloom blend—red chillies, fennel, nigella, fenugreek, carom seeds, and turmeric—sun-dried, roasted, and stone-ground. Made in small batches at source with zero substitutions, especially in the oil, this pickle embodies the clean crunch and bold spice of Himalayan craftsmanship.
- Is the pickle spicy?
Yes, moderately. Red chillies and mustard seeds bring heat, balanced by the citrus from lime juice and aromatic notes from fennel and nigella seeds. It’s assertive but elegantly balanced, with plenty of nuance.
- How should I store the pickle after opening?
– Always reseal the jar tightly
– Store it in the refrigerator
– Use a clean, dry spoon every time to avoid moisture and contamination
This keeps it fresh, safe, and crisp.
- How long does the pickle stay fresh?
– Unopened: Up to 12 months
– Opened & refrigerated: Stays delicious for 6–8 months, if handled carefully
- Are there any additives or preservatives used?
Yes, only food-grade additives:
– Acidity Regulator: INS 260
– Preservative: INS 224
No artificial colours, flavour boosters, or filler ingredients—Trsna stays true to honest tradition.
- Is the pickle vegan and gluten-free?
✅ Yes!
– 100% Vegan
– Naturally Gluten-Free
Made without dairy, grains, or animal-derived components.
- Can I use it in cooking or only as a condiment?
Both. It’s remarkably versatile:
– Stir it into stir-fries, grain bowls, or lentils for crunch and sour spice
– Enjoy it as a side with rice, rotis, or sandwiches
– Pair it with savoury toast or cheese boards for fusion flair
- Where is the pickle made?
Each jar is handcrafted at source in Himachal Pradesh by skilled artisans. We use locally grown lotus stems and spices, preserving regional integrity and celebrating the quiet strength of hill culinary tradition.
- Do you ship internationally?
Yes—Trsna ships to selected global destinations. Shipping rates and delivery timelines are calculated at checkout depending on your location.
- What’s the best way to enjoy it the traditional way?
Mix a spoonful into hot steamed rice with homemade ghee or fold into chapatis alongside dal and sabzi. It’s also a delicious pairing with poha, curd rice, or aloo bhaji for a satisfying, spiced-up meal.
Certifications
| Weight | 100gm, 350gm |
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