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
- 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)
- 1 tablespoon Lemon Juice (nimbu ras) (for extra tang)
Step-by-step instructions
Step 1 · Wash the bhi (lotus stem) thoroughly under running water
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.
Step 2 · Bring water to a boil in a deep pan
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.
Step 3 · Heat mustard oil in a kadhai until it reaches smoking point
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.
Step 4 · Add turmeric powder and red chilli powder to the tempered oil
Add turmeric powder and red chilli powder to the tempered oil. Mix well, then add the blanched bhi slices.
Step 5 · Add salt and vinegar
Add salt and vinegar. Toss everything gently to coat the bhi slices evenly. Cook on low flame for 2-3 minutes, then turn off the heat.
Step 6 · Once cooled
Once cooled, add lemon juice for extra tanginess (optional). Transfer the pickle to a clean, sterilized glass jar.
Step 7 · Let the pickle rest for at least 24 hours for flavors to develop
Let the pickle rest for at least 24 hours for flavors to develop. Shake the jar occasionally. Serve as a side with your lunch.
Why this recipe 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.
A note on tradition
Bhi Pickle is a beloved North Indian achar, especially in Punjabi kitchens where lotus stem is plentiful. It is commonly prepared during the summer months when fresh bhi is harvested and served with daily meals. The pickle is a staple at family gatherings and festive spreads, such as Teej or Baisakhi, reflecting the region’s love for robust, homemade condiments. The sun-curing technique and use of local spices make it a true representation of Indian pickle-making traditions.