Bhi Pickle
Lunch • India
How to Make Bhi Pickle (Traditional & Healthy Version)
Bhi Pickle, also known as Lotus Stem Pickle, is a cherished delicacy from North India, particularly popular in Punjabi households. Prepared using crunchy lotus stems (bhi or kamal kakdi), this tangy and spicy achar is a quintessential side dish served with lunch, especially during summers when lotus stems are in season. Its unique texture and zesty flavor profile make it a delightful accompaniment to dal-chawal, parathas, or even khichdi. The art of making homemade pickles, or achar, is deeply ingrained in Indian culinary tradition, often passed down through generations. Bhi Pickle stands out for its refreshing crunch, earthy undertones, and robust masalas. Unlike oily commercial pickles, this healthy version uses minimal mustard oil and natural spices, offering all the flavor without extra calories. Traditionally, it is sun-cured, allowing the flavors to mature, but modern kitchens can achieve similar results with careful preparation. Enjoyed during festivals like Teej and as part of everyday thalis, Bhi Pickle brings a burst of North Indian tradition to your plate.
Ingredients(for 2 tablespoons (approx. 40g) per serving)
- 200g Bhi (Lotus Stem/Kamal Kakdi) (sliced into thin rounds)
- 2 tablespoons Mustard Oil (sarson ka tel)
- 1 teaspoon Mustard Seeds (rai)
- 1 teaspoon Fennel Seeds (saunf)
- 1/2 teaspoon Fenugreek Seeds (methi dana)
- 1 teaspoon Red Chilli Powder (lal mirch) (adjust to taste)
- 1/2 teaspoon Turmeric Powder (haldi)
- to taste Salt
- 2 tablespoons Vinegar (apple cider or regular)
- a pinch Asafoetida (hing) - optional
- 1 tablespoon Lemon Juice (nimbu ras) (for extra tang) - optional
Instructions
- 1
Wash the bhi (lotus stem) thoroughly under running water. Peel and slice into thin rounds. Soak in water with a little vinegar for 10 minutes to remove any dirt and bitterness.
10 minutes
Use a vegetable brush to clean lotus stems for best results.
- 2
Bring water to a boil in a deep pan. Add sliced bhi and blanch for 2-3 minutes. Drain immediately and spread on a clean kitchen towel to dry completely.
5 minutes
Ensure bhi is fully dry to prevent spoilage of the pickle.
- 3
Heat mustard oil in a kadhai until it reaches smoking point. Turn off the heat and let it cool slightly. Add mustard seeds, fennel seeds, fenugreek seeds, and asafoetida. Let them crackle.
3 minutes
Heating mustard oil till smoking removes its raw flavor.
- 4
Add turmeric powder and red chilli powder to the tempered oil. Mix well, then add the blanched bhi slices.
2 minutes
Mix spices quickly to avoid burning the powders.
Why This Dish is Healthy
This Bhi Pickle recipe is a healthy choice because it uses minimal oil, no added sugar, and relies on fresh lotus stem—a root vegetable with high fiber and low glycemic index, making it suitable for weight management and diabetic diets. Homemade pickles like this avoid preservatives, excess salt, and artificial flavors, giving you pure, nutritious Indian flavors in each bite.
Bhi Pickle is rich in dietary fiber due to the lotus stem, which supports digestion and gut health. It offers essential minerals like iron, potassium, and vitamin C. The use of minimal mustard oil and natural spices ensures that the pickle is low in unhealthy fats, while the addition of turmeric and fennel seeds adds anti-inflammatory and digestive benefits. Lotus stem is also low in calories and provides plant-based micronutrients.
Pro Tips
- 💡Tip 1: Dry lotus stem completely after blanching to prevent spoilage.
- 💡Tip 2: Always heat mustard oil to smoking point for authentic flavor.
- 💡Tip 3: Let the pickle mature for at least a day before consuming for best taste.
Storage & Serving
Store Bhi Pickle in a clean, dry, airtight glass jar. Keep in a cool place or refrigerate. Always use a dry spoon to serve. Stays fresh for up to 2 weeks.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 35.0 kcal |
