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Nadru achar
نَدرٕ آچار: crunchy lotus stem slices in mustard oil with fennel, dry ginger, Kashmiri chilli and vinegar
On the lakes around Srinagar, lotus stems are pulled up through the late autumn into winter and sold in muddy bundles at the floating market on Dal Lake. Kashmiri Pandit and Muslim households alike turn some of the harvest into nadru achar, a winter pickle eaten with rice, haakh (collard greens) and nadru yakhni when fresh vegetables are scarce. Thin slices are blanched, dried and dressed with mustard oil, ground fennel, sonth (dry ginger), deep-red Kashmiri chilli and vinegar. The result is crunchy rather than soft, earthy and lacy, with a warm, slightly smoky heat. Common mistake: not washing the hollow channels; mud hides inside, so rinse every slice under running water. Lotus stem grows in lake water and must always be cooked before pickling; never pickle it raw. It is ready when the slices have taken the red colour right into the holes and taste sour through, about 2 days. Keep it in the fridge for up to 1 month, under oil, with a dry spoon; discard if you see mould, fizzing or slime, or smell anything rotten. Chef's tip: buy stems that are pale cream and closed at both ends; open ends let mud in.
- Total time
- 45 min
- Difficulty
- medium
- Serves
- 16
Ingredients
For the lotus stem
- 1 ⅛ lb fresh lotus stem (nadru)frozen sliced lotus root from Asian shops works; thaw and drain
- 1 tbsp saltfor the blanching water
For the masala
- 2 tbsp ground fennel
- 2 tbsp Kashmiri chilli powder
- 1 tbsp yellow mustard seedscoarsely crushed
- ½ tsp ground turmeric
- ¼ tsp gluten-free asafoetida
- ⅔ oz salt
- ¼ cup white vinegarat least 5% acidity, undiluted
- ¾ cup mustard oil
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Method
0/8 doneStep 1: Peel the 1 ⅛ lb fresh lotus stem (nadru) with a vegetable peeler and cut off the knobbly joints. Slice on a slight diagonal 3–4 mm thick, then rinse every slice under running water, rubbing the holes clean, until no grit remains.
20 minStep 2: Bring 1.5 litres of water to the boil with 1 tbsp salt, add the slices and cook over a high heat for 5–6 minutes, until they lose their raw white look but still snap when bent.
6 minStep 3: Drain, spread on a clean cloth and leave for 2–3 hours, until dry to the touch, turning once.
5 minStep 4: Clean the jar and lid: wash in hot soapy water, rinse, then dry in a 250°F oven for 10 minutes (or boil for 10 minutes and air-dry upside down on a rack). Let it cool completely; jar, lid, bowl and spoons must be bone dry.
10 minStep 5: Heat ¾ cup mustard oil until it smokes and lightens, about 3 minutes, then turn off the heat and let it cool for 5 minutes until warm.
3 minStep 6: In a dry bowl mix 2 tbsp ground fennel, 1 tsp dry ginger powder (sonth), 2 tbsp Kashmiri chilli powder, 1 tbsp yellow mustard seeds, ½ tsp ground turmeric, ¼ tsp gluten-free asafoetida and ⅔ oz salt. Pour in 4 tbsp of the warm oil, stir to a paste, add ¼ cup white vinegar and then the lotus slices; toss until every slice and hole is coated red.
3 minStep 7: Pack into the jar, pour the remaining oil over when cold so it covers by 2 cm, close and refrigerate.
Step 8: Shake the jar daily. After 2 days the slices are deep red through and taste sour; it is ready. Keep in the fridge up to 1 month, under oil, dry spoon each time; discard if mould, fizzing, sliminess or an off smell appears.
Nutrition per serving
- Calories
- 120 kcal
- Protein
- 1 g
- Carbs
- 7 g
- Fat
- 11 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does nadru achar take?
- About 45 minutes in total: 35 minutes to prepare and 10 minutes to cook.
- How many people does it serve?
- 16 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of kashmiri chilli powder?
- Sweet paprika with a pinch of cayenne (gives the same colour, less heat).
- What can I use instead of yellow mustard seeds?
- Cumin seeds, same amount (different flavour, same crackle).
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