Nadru (Lotus Stem) Yakhni
This traditional Kashmiri delicacy featuring tender lotus stems is cooked in a fragrant yogurt-based gravy. Infused with aromatic spices like fennel, cardamom and our very own Garam masala blend, this mildly spiced dish offers a perfect balance of creaminess and subtle warmth.
Cuisine
Indian
Servings
4
Prep Time
20 minutes
Cook Time
40 minutes
Ingredients
- Lotus Stem (Nadru) - 1 cup
- Curd (Dahi/Yogurt) - 2 cups
- Gram flour (Besan) - 1 tablespoon
- Fennel seeds - 1 teaspoon
- Carom seeds (Ajwain) - 2 teaspoons
- Cinnamon stick - 1 inch
- Black Cardamom - 2 nos
- Green Cardamom - 2 nos
- Cloves - 2 nos
- Bay leaf (Tej patta) - 1 no.
- Asafetida - 1/4 th teaspoon
- Goosebumps Kashmiri Garam Masala - 1 teaspoon
- Ghee - 3 to 4 tablespoon
- Salt , to taste
- Mint leaves - optional (Finely chopped)
Directions
- To prepare this Kashmiri Style Nadru Yakhni, peel the skin on lotus stem and slice them thin. Rinse well in water. Cook lotus stem in a saucepan until tender. Do not overcook or mash it.
- In a bowl whisk together curd, water (3/4th cup) and besan until smooth.
- Heat 2 tablespoons ghee in a Pan. Add half the cumin seeds and fennel seeds and fry for a minute.
- Pour in the whisked yogurt mix, simmer and bring to boil. Let it simmer for about 10 minutes.
- Now add the cooked lotus stem, sprinkle the Kashmiri Garam Masala and continue to cook on low flame for about 5 minutes.
- In another pan melt remaining ghee. Add the remaining cumin seeds and stir for 10-15 seconds. Next add cinnamon, cloves and cardamom, bay leaves and fry until aromatic. Sprinkle asafetida.
- Pour this tempering into the yogurt gravy, stir well. Turn off flame and serve immediately. You can garnish this Nandru Yakhni with some chopped fresh mint before serving.
