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You are here: Home / Sabzi and Curries / Kashmiri Nadru Yakhni I Lotus stem and yoghurt curry

Kashmiri Nadru Yakhni I Lotus stem and yoghurt curry

2012-11-05 by Anjana Chaturvedi

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Nadru Yakhni- Lotus stems cooked with mild aromatic spices and yogurt 

Nadu Yakhni is a very popular recipe from Kashmir. Lotus stems are called nadru in Kashmir. It is a very traditional recipe of Kshmiri Pandit community.

Nadru yakhni is a very simple curry made with flavourful spices/ garam masala and fresh yogurt. Addition of turmeric is optional.

This curry is made without any onion,garlic, gram flour ,cashew etc. I have added 1 tsp gramflour to avoid curdling of yogurt but it is optional.

This nadru yakhni taste awesome with steamed rice or jeers rice. naan or any Indian bread of your choice. Try to use tender fresh lotus stems to make this as tinned or mature lotus stems not taste that good in this Nadru yakhni.

Do try these Delicious Kashmiri Recipes-

  • Kashmiri Dum Aloo
  • Kashmiri Dahi Baigan
  • Apple and Mango Chutney
  • Mooli Akhrot Raita
  • Doodhi Yakhni
  • Bom Chount

nadru yakhni

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nadru yakhni
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5 from 4 votes

Nadru Yakhni

Nadru Yakhni- Lotus stems cooked with mild aromatic spices and yogurt- a Kashmiri specialty-
Prep Time20 minutes mins
Cook Time25 minutes mins
Total Time45 minutes mins
Course: Lunch, Main Course, Side Dish
Cuisine: Kashmiri cuisine
Keyword: nadru, yakhni
Servings: 4
Author: Anjana Chaturvedi

Ingredients

To Boil Together

  • 2 cup Lotus Stem/ Kamal kakdi sliced
  • 4 Green chilies Slit
  • 2 Green cardamom
  • 2 Black cardamom
  • 4 Cloves/ Lavang
  • 1/2 inch Cinnamon/ Daalchini
  • 1/4 tsp Fennel/ saunf powder
  • 1/4 tsp Shah Jeera

For the Gravy

  • 2 cup Yogurt/ Dahi
  • 1 tsp Gram Flour optional
  • 1/2 tsp Ginger powder/ Saunth
  • 1/2 tsp Fennel Powder/ Saunf
  • 1/3 tsp Cardamom powder/ Elaichi powder
  • 1 tsp Salt
  • 1/3 tsp Turmeric optional
  • 3 tbsp Fresh Coriander/ Hara dhaniya

Tempering/ Tadka

  • 2 tbsp Ghee
  • 1/2 tsp Cumin seeds/ Jeera
  • 1/2 tsp Kashmiri Chili Powder
  • 1/4 tsp Asafoetida/ hing

Instructions

  • Wash and scrape the lotus steams and then slice them thinly.
  • Soak them in luke warm water for 20 minute 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,cinnamom,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 yoghurt 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 puting 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.
  • Serve hot with steamed rice,naan or roti's.

Notes

Note-
Addition of turmeric is optional,if you want a white gravy then omit it.

Filed Under: Gravy dishes, Kashmiri cuisine, Sabzi and Curries Tagged With: Authentic recipe, Indian Curries, kashmiri, kashmiri Cuisine, Lotus steam, nadru, No onion garlic recipe, Subzis and curries, yakhni

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Comments

  1. Sunitha says

    2022-03-21 at

    5 stars
    I made it. My family loved it . It was very delicious and rich.. Thank you for the recipe.

    • Anjana Chaturvedi says

      2022-03-25 at

      Thank you Sunitha, glad you enjoyed the dish !

      • Anjana Chaturvedi says

        2022-03-25 at

        Before bottling it , at the final stage

  2. Mukul says

    2018-01-22 at

    I gave this recipe to my mom and we had this delectable dish for dinner. We simply loved it!! Thank you for sharing this with us all.

    • anjanaskc says

      2018-01-23 at

      Thank you Mukul !Glad you all enjoyed it 🙂

  3. Waseem says

    2017-12-27 at

    Nadru with palak…My fav vegie

  4. Divya Ganesh says

    2017-10-30 at

    Exactly what I was looking for. Thankyou.

  5. Lakshmi @Purevegetarian says

    2012-11-09 at

    It looks tantalizing!

  6. Reshmi Mahesh says

    2012-11-07 at

    I have never cooked with lotus stem…have seen this in Indian stores…will try this curry sometime as it looks delicious..

  7. Deepti says

    2012-11-06 at

    I did make this and it was awesome. Everyone loved this recipe! Thanks to you…

    Deepti

  8. Nayana Shetti says

    2012-11-06 at

    Deliciously cooked lotus stem curry!! something very different

  9. Aruna Manikandan says

    2012-11-06 at

    looks healthy and delicious 🙂

  10. Julie says

    2012-11-05 at

    unique & delicious:)
    Join my ongoing EP events-Asafoetida OR Fennel seeds @ Divya's Culinary Journey

  11. Suja Manoj says

    2012-11-05 at

    Never tried this before,unique recipe

  12. Teena Mary says

    2012-11-05 at

    wow love this creamy & delicious looking curry!!

  13. Santanu Debnath says

    2012-11-05 at

    Nice recipe, first time heard about such recipes….liked it.
    I blog @ http://www.getaheadindia.in

  14. Divya Pramil says

    2012-11-05 at

    Looks like a creamy curry if someone said it was kofta curry I would have believed 🙂 Yum!!
    SNC – 1 Results

  15. Treatntrick Treat and Trick says

    2012-11-05 at

    This looks awesome and so yum!

  16. divya says

    2012-11-05 at

    OMG…this is so delicious…i'm drooling….

  17. Meena B says

    2012-11-05 at

    wow i never made anything with lotus stem like this
    i bet its delicious

    mostly sindhis r fond of lotus stem a lot

    adirasam– a sweet

  18. Gauri says

    2012-11-05 at

    I had been to Kashmir in 2005 and this was the first dish I ate there. You bought back so many memories, thank you so much for sharing this recipe, back then I only loved to eat never thought of cooking, so dint bother to ask for the recipe. I have booked marked this recipe and will try it when I find some lotus stems here in Bangalore!

    • Waseem says

      2017-12-27 at

      I can get some for you once I visit my home town?

  19. Faseela Noushad says

    2012-11-05 at

    wow….super yummy

  20. Vijayalakshmi Dharmaraj says

    2012-11-05 at

    its new to me…
    Today's Recipe – Baked Idli without Idli Pan
    VIRUNTHU UNNA VAANGA

  21. DivyaGCP says

    2012-11-05 at

    So aromatic and flavorful.. Looks delicious..

  22. PT says

    2012-11-05 at

    we dont get lotus stem in chennai.. it looks rich and delicious curry..

5 from 4 votes (3 ratings without comment)

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About Maayeka

"Maayeka" means a mother's home. I am Anjana Chaturvedi, and I share on this blog traditional vegetarian and vegan recipes from India, that have been handed down to me from my mother, aunts, and grandmothers. All of these recipes are "Sattvic" - cooked without using any onions or garlics - which are known as "taamsic" or negative ingredients in Ayurveda. Hope you enjoy these recipes and feel free to reach out to me for any questions or feedback!

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