How to cook authentic Nadru Yakhni Kashmiri dish

Nadru Yakhni is a very popular recipe from Kashmir. Lotus stems are called nadru in Kashmir. It is a very traditional recipe of the Kashmiri Pandit community. Nadru yakhni is a very simple curry made with flavourful spices/ garam masala and fresh yogurt. Addition of turmeric is optional. This nadru yakhni taste awesome with steamed rice or jeera rice and Naan

Nadru Yakhni

Nadu Yakhni is a very popular recipe from Kashmir. Lotus stems are called nadru in Kashmir.
Prep Time20 mins
Cook Time25 mins
Course: Main Course
Cuisine: Indian, Kashmiri
Keyword: Kashmiri Cuisine, Nadru Yakhni

Ingredients

To Boil Together

  • 2 cups Lotus Stem/ Kamal kakdi sliced ( use tender ones )
  • 4 Green Chilies Slit
  • 2 Green cardamom

  • 2 Black cardamom

  • 4 Cloves

  • 1/2 inch Cinnamon

  • 1/4 tsp Fennel powder

  • 1/4 tsp Shahi Jeera

For the gravy

  • 2 cups Yogurt

  • 1 tsp Gram Flour

    optional

  • 1/2 tsp Ginger powder
  • 1/2 tsp Fennel Powder
  • 1/3 tsp Cardamom powder

  • 1 tsp Salt
  • 1/3 tsp Turmeric

    Optional
  • 3 tbsp Fresh Coriander leaves

For Tempering

  • 2 tbsp Ghee (Clarified Butter)
  • 1/2 tsp Cumin seeds

  • 1/2 tsp Kashmiri Chili Powder

  • 1/4 tsp Asafoetida

Instructions

  • Wash and scrape tender lotus stems and then slice them thinly.

  • Soak them in lukewarm water for 20 minutes to loosen any mud and dirt inside the holes and then wash well.

  • Take 1 tsp ghee in a pressure cooker and add the sliced lotus steams and whole green and black cardamom, cloves, shah jeera, cinnamon and fennel powder(all the ingredients listed in -to boil)

  • Add 2.5 cup water and pressure cook for 5-6 whistles on medium heat or till cooked properly and become soft.

  • In a bowl beat the yogurt and 1 tsp gram flour(optional), and then add in the pressure cooker

  • Mix 1/2 cup water, salt, turmeric, ginger powder, cardamom powder,1/2 tsp fennel powder, mix and add in the cooker.

  • Now cook the curry on low heat for 20 minutes (without putting the cooker lid), keep stirring to avoid curdling.

  • Heat ghee in a small pan, add cumin and asafoetida When start crackling add Kashmiri chili powder and immediately pour over the boiling gravy.

  • Cook for 2 minutes and add chopped fresh coriander.

Recipe & Image Credit: Urvi M

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