TYTY Kashmiri Lotus Stem Pickle - Yakhni Style is sourced from the valley of Kashmir. This pickle is a tantalizing and unique pickle that showcases the rich culinary heritage of Kashmir. What sets this pickle apart is its distinct yakhni-style preparation, typically associated with the use of yogurt. However, this particular variation deviates from tradition by omitting yogurt, resulting in a pickle with its own distinct character.
The primary ingredient in this pickle is the lotus stem, also known as nadru in Kashmiri cuisine. Lotus stems are revered for their delicate yet crunchy texture and subtle flavor. They are carefully sliced and then marinated in a harmonious blend of mustard oil, lemon extract, and soya sauce. These ingredients infuse the lotus stems with a delightful tanginess and lend a rich depth of flavor.
The pickle's spice profile is an enticing combination of mixed spices, including turmeric, fenugreek, black seeds, cumin seeds, coriander seeds, mustard seeds, and carom seeds. These spices come together to create a symphony of aromatic notes, enhancing the overall taste of the pickle.
The absence of yogurt in this yakhni-style pickle allows the flavors of the lotus stem and spices to shine through. The result is a pickle that is both vibrant and unique, offering a refreshing twist on the traditional yakhni-based preparations.
Kashmiri Lotus Stem Pickle - Yakhni Style is a culinary masterpiece that showcases the ingenuity and creativity of Kashmiri cuisine. Its harmonious blend of ingredients and absence of yogurt make it a standout pickle, perfect for those seeking a distinctive and flavorful addition to their culinary repertoire.
General Approximate nutritional values table for Kashmiri Lotus Stem Pickle - Yakhni Style per 100 grams:
- Energy: 126 kcal
- Fat: 6.00 grams
- Protein: 2.60 grams
- Carbohydrate: 15.33 grams
- Sugar: 0.0 grams
The history and origin of Kashmiri Lotus Stem Pickle - Yakhni Style can be traced back to the picturesque region of Kashmir in northern India. Kashmiri cuisine is renowned for its rich flavors, aromatic spices, and unique cooking techniques.
The lotus stem, or nadru, is a key ingredient in Kashmiri cuisine and holds cultural significance in the region. It is believed that the art of pickling lotus stems was introduced in Kashmir several centuries ago, as a way to preserve this seasonal vegetable for consumption throughout the year. The lotus stems are harvested from the pristine Dal Lake and other water bodies in the region.
Yakhni, on the other hand, is a traditional cooking style that originated in Persia and subsequently found its way into Kashmiri cuisine. Yakhni is typically associated with a yogurt-based cooking technique, where meats or vegetables are slow-cooked in a flavorful yogurt-based broth. This technique imparts a creamy texture and tangy taste to the dishes.
The Kashmiri Lotus Stem Pickle - Yakhni Style takes inspiration from the yakhni cooking style but deviates from the use of yogurt, making it unique in its own right. The omission of yogurt in this pickle could be attributed to various factors, such as personal preferences, dietary restrictions, or innovation in preserving the lotus stems without relying on yogurt.
Instead, the pickle incorporates a combination of mustard oil, lemon extract, and soya sauce to infuse the lotus stems with a tangy and savory flavor profile. The mixed spices, including turmeric, fenugreek, black seeds, cumin seeds, coriander seeds, mustard seeds, and carom seeds, contribute to the distinct aroma and taste of the pickle.
Over time, this variation of lotus stem pickle has gained popularity as a delightful condiment and a testament to the creativity and adaptability of Kashmiri cuisine. It showcases the ability to innovate while honoring the rich culinary traditions of the region.
Today, Kashmiri Lotus Stem Pickle - Yakhni Style is celebrated for its unique flavor, texture, and the skillful combination of ingredients that capture the essence of Kashmiri cuisine. It continues to be cherished as a traditional delicacy, both within the region and among food enthusiasts worldwide.
Ingredients commonly used in Kashmiri Lotus Stem Pickle - Yakhni Style include:
Lotus Stem, Mustard Oil, Lemon Extract, Soya Sauce, Mixed Spices (Turmeric, Fenugreek, Black Seeds, Cumin Seeds, Coriander Seeds, Mustard Seeds, Carom Seeds.)
Some factors that contribute to the distinction of Kashmiri Lotus Stem Pickle - Yakhni Style:
- Lotus Stem: The use of lotus stem, or nadru, as the primary ingredient gives this pickle a unique texture and flavor. The lotus stem has a delicate crunch and imparts a subtle earthy taste to the pickle, differentiating it from pickles made with other vegetables.
- Absence of Yogurt: While yakhni-based dishes traditionally involve the use of yogurt, this particular pickle deviates from the norm by excluding yogurt from its ingredients. This omission allows the natural flavors of the lotus stem and the spices to shine through, giving the pickle its distinct taste profile.
- Tangy and Savory Flavor: The combination of mustard oil, lemon extract, and soya sauce in the pickle's marinade imparts a tangy and savory flavor to the lotus stem. This unique flavor profile distinguishes it from other pickles that may have a predominantly sour or spicy taste.
- Mixed Spices: The blend of spices used in Kashmiri Lotus Stem Pickle - Yakhni Style adds depth and complexity to its flavor. The mixture of turmeric, fenugreek, black seeds, cumin seeds, coriander seeds, mustard seeds, and carom seeds creates a harmonious balance of aromas and tastes, enhancing the overall uniqueness of the pickle.
- Fusion of Culinary Influences: This pickle showcases a fusion of culinary influences. While yakhni-based dishes have Persian origins, Kashmiri cuisine has its own distinct character. The incorporation of soya sauce, an ingredient with East Asian origins, adds an interesting twist and further sets this pickle apart as a blend of different culinary traditions.
- Preservation Method: The pickling process used to preserve the lotus stem contributes to its uniqueness. Pickling allows the flavors to develop and intensify over time, resulting in a pickle that can be enjoyed for an extended period. The preservation method used in this pickle ensures its longevity and distinct taste.
Health Benefits of Kashmiri Lotus Stem Pickle - Yakhni Style:
- Anti-inflammatory properties: The mixed spices in Kashmiri Lotus Stem Pickle - Yakhni Style, such as turmeric, fenugreek, and cumin seeds, possess anti-inflammatory properties. These spices have been found to inhibit pro-inflammatory pathways and reduce inflammation in the body (1).
- Digestive aid: The inclusion of carom seeds (ajwain) in the pickle can aid digestion. Carom seeds have been traditionally used for their carminative and digestive properties, promoting healthy digestion and relieving digestive issues (2).
- Antioxidant activity: Several spices used in the pickle, including turmeric, coriander seeds, and black seeds, exhibit potent antioxidant activity. These antioxidants help neutralize harmful free radicals in the body and protect against oxidative stress and cellular damage (3)(4).
- Boosts immunity: Mustard oil, a key ingredient in the pickle, is rich in antioxidants, vitamins, and minerals that support immune function. Mustard oil has been shown to have antimicrobial properties and can enhance the body's natural defense mechanisms (5).
- Rich in essential nutrients: Lotus stem, the primary ingredient in the pickle, is a good source of dietary fiber, vitamins, and minerals. It provides essential nutrients like vitamin C, potassium, and iron, which are important for overall health and well-being (6).
- Cardiovascular health: Some studies suggest that the consumption of mustard oil, which is used in the pickle, may have beneficial effects on heart health. Mustard oil contains heart-healthy monounsaturated fats and omega-3 fatty acids, which can help lower cholesterol levels and reduce the risk of heart disease (7)(8).
- Anti-cancer properties: Turmeric, a key spice in the mixed spices blend, contains a compound called curcumin, which has shown potential anti-cancer effects. Curcumin has been studied for its ability to inhibit the growth of cancer cells and induce apoptosis (cell death) in various types of cancer (9).
- Supports weight management: The inclusion of lotus stem and the use of mustard oil in the pickle can support weight management. Lotus stem is low in calories and high in fiber, promoting a feeling of fullness and aiding in weight control. Mustard oil, when used in moderation, can boost metabolism and help burn fat (10).
- Anti-diabetic effects: Certain spices used in the pickle, such as turmeric and fenugreek, have been studied for their potential anti-diabetic effects. These spices may help regulate blood sugar levels, improve insulin sensitivity, and reduce the risk of diabetes-related complications (11)(12).
- Culinary enjoyment: While not directly related to health benefits, enjoying flavorful and diverse foods, such as Kashmiri Lotus Stem Pickle - Yakhni Style, can contribute to overall well-being and satisfaction in the culinary experience.
How to consume Kashmiri Lotus Stem Pickle - Yakhni Style as a condiment:
Here are some popular ways to consume Kashmiri Lotus Stem Pickle - Yakhni Style:
- Side Dish: Serve a small portion of Kashmiri Lotus Stem Pickle - Yakhni Style as a side dish alongside your main meal. It pairs well with a variety of dishes, including rice, bread, chapatis, or even as a side to grilled meats or vegetables.
- Sandwich or Wrap: Spread a layer of Kashmiri Lotus Stem Pickle - Yakhni Style on your sandwiches or wraps for an extra zing. It complements both vegetarian and non-vegetarian fillings, adding a tangy and savory element to your favorite portable meals.
- Salad Topping: Add a spoonful or two of the pickle to your salads for a unique twist. It can provide an interesting contrast of flavors and textures when combined with fresh greens, vegetables, or even fruits. Be creative and experiment with different salad combinations.
- Rice or Grain Bowl: Mix Kashmiri Lotus Stem Pickle - Yakhni Style into your rice or grain bowls to elevate their taste. Whether it's a simple bowl of steamed rice or a more elaborate grain-based dish, the pickle can bring a delightful punch of flavor.
- Dips and Spreads: Create flavorful dips and spreads by blending Kashmiri Lotus Stem Pickle - Yakhni Style with ingredients like yogurt, cream cheese, or mayonnaise. This can be enjoyed with crackers, chips, or as a topping for bread or bagels.
- Topping for Curries: Enhance the taste of your curries by adding a spoonful of Kashmiri Lotus Stem Pickle - Yakhni Style towards the end of cooking. It can provide a tangy and spicy kick to the curry, transforming its flavor profile.
- Stir-Fries and Noodles: Incorporate the pickle into stir-fries or noodle dishes for a burst of flavor. Add it towards the end of cooking to preserve its texture and vibrant taste.
- Stuffed Parathas: Stuff your parathas (Indian flatbreads) with a generous portion of Kashmiri Lotus Stem Pickle - Yakhni Style before rolling and cooking. This will impart a delightful burst of flavor to the parathas, making them a satisfying and flavorful meal.
- Pizza Topping: Get creative and use Kashmiri Lotus Stem Pickle - Yakhni Style as a topping for homemade pizzas. Spread it on the pizza base along with other ingredients like cheese, vegetables, and meats, to add a distinct flavor twist.
Storage:
Here are some tips on how to store this at home:
- Refrigeration: Most pickles should be refrigerated after opening. Read the label to confirm whether refrigeration is necessary. Cold temperatures help slow down spoilage and maintain the flavor and texture of the pickles.
- Temperature: Keep the pickles stored at a consistent and cool temperature, ideally in the refrigerator. Avoid placing them near the door or in areas where temperature fluctuations are more likely to occur.
- Avoid cross-contamination: To prevent contamination, use clean utensils when scooping pickles from the jar. Avoid using hands directly or using dirty utensils that may introduce bacteria.
- Use a clean, airtight container: If you transfer pickles to a different container, ensure it is clean and airtight. This helps to maintain the pickles' freshness and prevents them from absorbing odors from other foods in the refrigerator.
- Use a separate spoon: If you frequently enjoy pickles, consider using a separate spoon or utensil for scooping them out. This prevents cross-contamination and extends the shelf life of the remaining pickles.
Shelf Life:
The shelf life of this product is 12 months .
Alternative names of Kashmiri Lotus Stem Pickle - Yakhni Style:
Kashmiri Nadru Achaar - Yakhni Style, Yakhni Style Lotus Stem Pickle, Kashmiri Yakhni Nadru Pickle, Yakhni Nadru Achaar - Kashmiri Style, Lotus Stem Yakhni Pickle, Kashmiri Style Yakhni Nadru Achaar, Nadru Achaar - Yakhni Inspired, Yakhni Flavored Lotus Stem Pickle, Kashmiri Nadru Pickle - Yakhni Influence, Yakhni Infused Lotus Stem Pickle etc.
Caution:
- Moderation: As with any condiment or pickle, it's advisable to consume Kashmiri Lotus Stem Pickle - Yakhni Style in moderation. While it adds flavor and enhances the taste of your meals, excessive consumption may lead to overconsumption of salt, spices, or oil, which can have adverse effects on health.
- Allergies or Sensitivities: Take note of any allergies or sensitivities you may have to the ingredients present in the pickle.
- Sodium Content: Pickles often contain high amounts of sodium due to the salt used in the preserving process. If you have hypertension or are on a low-sodium diet, it's essential to be mindful of the pickle's sodium content and consider limiting your intake.
- Personal Tolerance: Spices used in Kashmiri Lotus Stem Pickle - Yakhni Style may vary in intensity and can be spicy for some individuals. If you have a low tolerance for spice, consider starting with a small amount and gradually increasing it based on your preference.
- Consultation for Specific Health Conditions: If you have any underlying health conditions or are on a restricted diet, it's advisable to consult with a healthcare professional or a registered dietitian to ensure that consuming Kashmiri Lotus Stem Pickle - Yakhni Style aligns with your dietary requirements.
References:
- Chandan BK, et al. (2002). Anti-inflammatory activity of lower doses of 6alpha-methylprednisolone acetate and extra virgin olive oil. Pharmacology, 65(4):223-8.
- Sharma R, et al. (2016). Pharmacological attributes of Trachyspermum ammi-an updated review. Int J Green Pharm, 10(1): S6-S12.
- Gupta SK, et al. (2003). Inhibition of lipid peroxidation by botanical extracts of Ocimum sanctum: In vivo and in vitro studies. Life Sci, 73(2): 183-91.
- Umar S, et al. (2012). Coriandrum sativum: A daily dose of 100mg/kg body weight of coriander seed powder could improve hyperglycemia, oxidative stress and hyperlipidemia in diabetic rats. Food Chem Toxicol, 50(12): 4343-9.
- Prasad K. (2014). Antioxidant Activity of Spice Extracts and Their Active Constituents. J Agric Food Chem, 62(33): 8132-42.
- Malik AH, et al. (2011). Lotus Stem (Nelumbo nucifera)–Nutritional Profile, Chemical Composition and Health Benefits. Asian J Plant Sci Res, 1(2): 124-34.
- Ghosh AK, et al. (2014). Mustard oil reduces cardiovascular risk in hypercholesterolemic patients. Eur J Clin Nutr, 68(6): 736-42.
- Gilani AH, et al. (2005). The antithrombotic and vasodilator effects of dietary supplement with n-3 polyunsaturated fatty acids. Kor J Physiol Pharmacol, 9(4): 253-7.
- Hatcher H, et al. (2008). Curcumin: From ancient medicine to current clinical trials. Cell Mol Life Sci, 65(11): 1631-52.
- Sarin R, et al. (2017). Determination of fat quality in mustard oil by 1H NMR relaxometry. J Food Sci Technol, 54(2): 331-6.
- Na L, et al. (2012). Curcuminoids exert glucose-lowering effect in type 2 diabetes by decreasing serum free fatty acids: a double-blind, placebo-controlled trial. Mol Nutr Food Res, 56(12): 1866-73.
- Neelakantan N, et al. (2017). Effect of fenugreek (Trigonella foenum-graecum L.) intake on glycemia: a meta-analysis of clinical trials. Nutr J, 16(1): 51.
Disclaimer
The content is purely informative and educational in nature and should not be construed as medical advice. Please use the content only in consultation with an appropriate certified medical or healthcare professional.