Kashmiri Style Nadru Yakhni Recipe-Lotus Stem in Yogurt Sauce

Name: Kashmiri Style Nadru Yakhni Recipe-Lotus Stem in Yogurt Sauce
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Cuisine: Kashmiri
Ingredients: 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 null Cardamom (Elaichi) Pods/Seeds; 2 null Cloves (Laung); 1 null Bay leaf (tej patta); 1/4 teaspoon Asafoetida (hing); 1 teaspoon Garam masala powder; 3 to 4 tablespoon Ghee; null Salt to taste

Jyothi Rajesh

February 18, 2022

11113 Ratings

Kashmiri Style Nadru Yakhni Recipe-Lotus Stem in Yogurt Sauce

Time:Prep: 20 M|Cook: 40 M|Total: 1h 0min

Makes:4 Servings

Meal:Lunch

Cuisine:Kashmiri

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

Ingredients

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 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

Instructions for 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.

Heat 3 tablespoon ghee in a Pan. Add cumin seeds 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 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.