Health / Eat 🍜 🍵 • Recipes

Kashmiri Nadru Yakhni (Lotus Stem)

Name: Kashmiri Nadru Yakhni (Lotus Stem)
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1-2 cups Nadru (Lotus Root), sliced; 1-2 cinnamon stick; 2-3 green cardamoms; 5-6 cloves; 1/2 tsp cumin seeds; 2 tsp fennel powder; 2 tsp grated ginger; 250 grams curd; 2 tsp gram flour

Dhara Shah

Sep 20, 2023

Kashmiri Nadru Yakhni (Lotus Stem)

Course: Eat 🍜 🍵Cuisine: IndianDifficulty: Easy

Prep time

minutes

Cooking time

minutes

At our local Kashmiri eatery, Sabi always picks Nadru Yakhni – lotus stem delightfully cooked in yogurt sauce.

Ingredients

1-2 cups Nadru (Lotus Root), sliced
1-2 cinnamon stick
2-3 green cardamoms
5-6 cloves
1/2 tsp cumin seeds
2 tsp fennel powder
2 tsp grated ginger
250 grams curd
2 tsp gram flour

Directions

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 gram flour 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, fennel powder, and continue to cook on low flame for about 5 minutes.
In another pan melt some ghee. Add cumin seeds and stir for 10-15 seconds. Next add cinnamon, cloves and cardamom, bay leaves, and fry until aromatic.
Pour this into the yogurt gravy, stir well.

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