Kashmiri Style Nadru Yakhni Recipe – Lotus Stem in Yogurt Sauce
Kashmiri cuisine is renowned for its rich flavors and use of aromatic spices, and the Nadru Yakhni or Lotus Stem in Yogurt Sauce is one of the region’s classic dishes. This dish combines the unique texture of lotus stem with the tanginess of yogurt, flavored with a blend of spices like fennel, cinnamon, and cardamom. Served as a main or side dish, it’s a comforting and flavorful addition to any meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Lotus Stem | 1 cup |
| Curd (Dahi / Yogurt) | 2 cups |
| Gram Flour (Besan) | 1 tablespoon |
| Dry Ginger Powder | 1 teaspoon |
| Fennel Seeds (Saunf) – Powdered | 1 teaspoon |
| Ajwain (Carom Seeds) | 2 teaspoons |
| Cinnamon Stick (Dalchini) | 1 inch |
| Black Cardamom (Badi Elaichi) | 2 pods |
| Cardamom (Elaichi) Pods/Seeds | 2 pods |
| Cloves (Laung) | 2 whole |
| Bay Leaf (Tej Patta) | 1 leaf |
| Asafoetida (Hing) | 1/4 teaspoon |
| Garam Masala Powder | 1 teaspoon |
| Ghee | 3 to 4 tablespoons |
| Salt | To taste |
Preparation Time
| Time | Duration |
|---|---|
| Preparation Time | 20 minutes |
| Cooking Time | 40 minutes |
| Total Time | 60 minutes |
| Servings | 4 servings |
Cuisine
- Cuisine: Kashmiri
- Course: Lunch or Dinner
- Diet: Vegetarian
Instructions
-
Prepare the Lotus Stem
Begin by peeling the skin off the lotus stem and slice it into thin rounds. After slicing, rinse the lotus stem thoroughly in water to clean any debris. -
-
Cook the Lotus Stem
In a saucepan, add the lotus stem slices and cook them until they become tender. Be sure not to overcook them; the pieces should remain intact and not mash. -
Prepare the Yogurt Mixture
In a separate bowl, whisk together the curd (yogurt), 3/4 cup of water, and gram flour (besan) until smooth. The mixture should be well combined without lumps. -
Cook the Yogurt Gravy
Heat 3 tablespoons of ghee in a pan. Add the cumin seeds and fry for about a minute until fragrant. Then, pour in the whisked yogurt mixture. Allow it to simmer, stirring occasionally, until it comes to a boil. Continue simmering for about 10 minutes to ensure the flavors meld together. -
Add the Lotus Stem
Once the yogurt sauce has simmered, add the cooked lotus stem to the gravy. Sprinkle the garam masala and fennel powder (saunf) over the top. Stir everything together and let it cook on a low flame for another 5 minutes to allow the lotus stem to absorb the flavors. -
Prepare the Tempering (Tadka)
In a separate pan, melt the remaining ghee. Add the cumin seeds and stir for 10-15 seconds until they start to crackle. Next, add the cinnamon stick, cloves, black cardamom, cardamom pods, and bay leaf. Fry the spices until they become aromatic. -
Combine the Tadka with the Yogurt Sauce
Once the spices are fragrant, sprinkle the asafoetida (hing) into the pan and turn off the flame. Pour this tempering into the yogurt gravy with the lotus stem. Stir everything well to combine the spices into the sauce. -
Final Touches
Turn off the heat and serve the Kashmiri style Nadru Yakhni immediately. For a more authentic touch, you can garnish with dried mint before serving.
Serving Suggestions:
Nadru Yakhni pairs wonderfully with warm naan bread or steamed rice. The creamy and aromatic yogurt sauce combined with the crunchy lotus stem makes for a hearty and satisfying dish perfect for a special lunch or dinner.
Nutritional Information (Per Serving)
Note: The nutritional values provided here are estimates based on average ingredients. Actual values may vary.
| Nutrient | Amount |
|---|---|
| Calories | ~200 kcal |
| Protein | ~5g |
| Carbohydrates | ~30g |
| Fiber | ~4g |
| Fat | ~10g |
| Sodium | ~300mg |
Kashmiri style Nadru Yakhni is a comforting, flavorful, and healthy dish that brings together the earthy flavors of lotus stem with the richness of yogurt and a blend of spices, making it a delightful part of any meal. Whether you serve it as a side with roti or as a main course with rice, it’s sure to impress with its delicate balance of tangy, savory, and aromatic flavors.
