Nadru Yakhni- Lotus stems cooked with mild aromatic spices and yogurt- a Kashmiri specialty-
Prep Time20 minutesmins
Cook Time25 minutesmins
Total Time45 minutesmins
Course: Lunch, Main Course, Side Dish
Cuisine: Kashmiri cuisine
Keyword: nadru, yakhni
Servings: 4
Author: Anjana Chaturvedi
Ingredients
To Boil Together
2cupLotus Stem/ Kamal kakdisliced
4Green chiliesSlit
2Green cardamom
2Black cardamom
4Cloves/ Lavang
1/2inchCinnamon/ Daalchini
1/4tspFennel/ saunfpowder
1/4tspShah Jeera
For the Gravy
2cupYogurt/ Dahi
1tspGram Flouroptional
1/2tspGinger powder/ Saunth
1/2tspFennel Powder/ Saunf
1/3tspCardamom powder/ Elaichi powder
1tspSalt
1/3tspTurmericoptional
3tbspFresh Coriander/ Hara dhaniya
Tempering/ Tadka
2tbspGhee
1/2tspCumin seeds/ Jeera
1/2tspKashmiri Chili Powder
1/4tspAsafoetida/ 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.