Kashmiri Style Nadru Yakhni Recipe
Description:
Kashmiri Style Nadru Yakhni is a popular dish made in every household of Kashmir. This flavorful recipe features lotus stem (Kamal Kakdi), known as Nandru in Kashmiri. The dish combines the richness of curd, aromatic spices, and ghee to create a comforting, flavorful dish perfect for lunch. Try making this delicious recipe and let us know how much you enjoy it!
Cuisine: Kashmiri
Course: Lunch
Diet: Vegetarian
Ingredients:
- 1 cup lotus stem (kamal kakdi), peeled and thinly chopped
- 2 cups curd
- 1 tbsp gram flour
- 1 tsp ginger powder
- 1 tsp fennel seeds (powdered)
- 2 tsp Shahi jeera
- 1-inch cinnamon stick
- 2 big cardamom pods
- 2 green cardamom pods
- 2 cloves
- 1 bay leaf
- 1/4 tsp asafoetida
- 1 tsp garam masala powder
- 3 to 4 tbsp ghee
- Salt, to taste
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Instructions:
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Prepare the Lotus Stem: Peel and thinly chop the lotus stem. Wash them thoroughly under water.
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Cook the Lotus Stem: In a saucepan, add the chopped lotus stem with water and cook until they become tender but not overly soft.
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Make the Curd Mixture: In a bowl, combine curd, 3/4 cup of water, and gram flour. Mix well to form a smooth paste.
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Cook the Gravy: Heat 3 tbsp of oil in a pan. Add cumin seeds and cook for 1 minute until fragrant. Add the curd mixture and let it come to a boil. Cook for 10 minutes.
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Add Lotus Stem and Spices: Add the cooked lotus stem to the curd gravy along with garam masala and fennel powder. Stir well and cook for another 5 minutes.
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Prepare the Seasoning: In another pan, heat ghee. Add cumin seeds and cook for 10 to 15 seconds. Next, add cinnamon, cloves, cardamom, and bay leaf. Cook for 1 minute. Add asafoetida and mix well. Turn off the heat.
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Finish the Dish: Pour the prepared seasoning into the gravy and mix everything together.
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Serve: Serve the Kashmiri Style Nadru hot with Palak Raita, Phulkas, and a side salad for a complete meal.
Enjoy this delicious, aromatic Kashmiri dish!
