Kashmiri Style Nadru Yakhni Recipe-Lotus Stem in Yogurt Sauce
A delicious lotus stem curry that has wonderful flavours from kashmiri cuisine. Lotus stem is most often used in their cooking and are sometimes used as an alternative for meat. The curry has a yogurt based which is infused with spices like cardamom, bay leaf and cinnamon. Serve it along with plain rice and naan.
Nadru Yakhni Recipe is the Kashmiri Style Lotus Stem in Yogurt Sauce. Lotus roots/stem is very popular in Kashmiri cuisine. They are also called as Nandru or kamal kakdi. Lotus stem is used as an alternative for meat in most vegetarian cuisines.
Kashmiri is a paradise on earth, a land of exquisite beauty! Kashmiri cuisine is evolved over the years and is clearly influenced by food habits of various invaders and has many delicious recipes cooked in various cooking styles. Kashmiri cuisine uses cinnamon, black cardamom, green cardamom, cloves, saffron, saunf, and curd (yogurt) widely in their cuisine. Kashmiri red chilies are the other essential ingredient, this chili gives a nice vibrant color, but is not pungent at all. Serve Nadru Yakhni Recipe with naan for lunch or dinner.
If you like this recipe, look here for more Kashmiri recipes
- 1 cup Lotus Stem
- 2 cups Curd (Dahi / Yogurt)
- 1 tablespoon Gram flour (besan)
- 1 teaspoon Dry ginger powder
- 1 teaspoon Fennel seeds (Saunf) , powdered
- 2 teaspoon Ajwain (Carom seeds)
- 1 inch Cinnamon Stick (Dalchini)
- 2 Black cardamom (Badi Elaichi)
- 2 Cardamom (Elaichi) Pods/Seeds
- 2 Cloves (Laung)
- 1 Bay leaf (tej patta)
- 1/4 teaspoon Asafoetida (hing)
- 1 teaspoon Garam masala powder
- 3 to 4 tablespoon Ghee
- Salt , to taste
How to make Kashmiri Style Nadru Yakhni Recipe-Lotus Stem in Yogurt Sauce
To prepare Kashmiri Style Nadru Yakhni Recipe-Lotus Stem in Yogurt Sauce, 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 (about 3/4 cup) and besan well.
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 garam masala, saunf powder, and continue to cook on low flame for about 5 minutes.
In another pan melt remaining ghee. Add cumin seeds and stir for 10-15 seconds. Next add cinnamon, cloves and cardamom, bay leaves and fry until aromatic. Sprinkle asafoetida on Kashmiri Style Lotus Stem in Yogurt Sauce and turn off flame.
Pour this into the yogurt gravy, stir well. Turn off flame and serve immediately. You can garnish Nandru Yakhni Recipe with some dried mint before serving.
Serve Nadru Yakhni Recipe with naan for lunch or dinner.
Jyothi Rajesh is an engineer by profession. Food and any thing related to food is her passion. She loves to cook, style and photograph food. She spends half of my week teaching Robotics to children and the rest of my week she get lost in cooking and photography. She cook for two reasons. First, cooking is, in all honesty, a way to show that she cares about people. It gives her great pleasure to make something that someone enjoys! Second, "I love the quest … the quest for great ingredient combinations, for unexpected flavors, for those “wow” recipes."