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Tuesday, 19 April 2016

Nadru Yakhni (Lotus Stem Curry - Kashmiri Style)


          Here is my version of a classic Kashmiri cuisine where Lotus Root (Nadru) is cooked in a yoghurt based gravy. Extremely flavourful, the main ingredient comes from the use of fennel seeds. Light and gentle on the stomach with minimum of spices, it is best relished as a side dish with jeera rice, plain Biryani or pulao. Please check for a step by step method with pictures to prepare it.





  • 1-2 cups Nadru (Lotus Root), sliced
  • 1 cup yoghurt, beaten
  • 1 tbsp. oil
  • 1 tbsp. ghee
  • 1-2 green chilies, slit
  • 1-2" cinnamon stick
  • 2-3 green cardamoms
  • 5-6 cloves
  • 1/2 tsp. cumin seeds
  • 1/4 tsp. asafoetida
  • 2 tsp. grated ginger / sonth (ginger powder)
  • 1 tsp. cumin powder
  • 2 tsp. fennel powder
  • 1/2 tsp. cardamom powder
  • 1/2 tsp. garam masala powder
  • salt to taste
  • 2 tsp. roasted chickpea flour / maida





          Heat 1 tbsp. oil and saute the nadru (lotus root) till they are slightly browned. Drain and keep aside. 

          Now pressure cook the fried nadru in 1 cup water, salt to taste, half of the cardamom powder, half of the fennel powder and half of the ginger for 4-5 whistles.

          Heat ghee in a pan and temper with cumin seeds, green chilies, cinnamon, cardamoms, cloves, remaining ginger and asafoetida. Saute for a few seconds.

          Add the yoghurt, salt and all the remaining dry spices. Stir for 2-3 minutes on a low flame. Pour the boiled nadru and the chickpea flour mixed in 1/2 cup water.

          Simmer on a low flame for 2-3 minutes or till the gravy slightly thickens and you get the desired consistency. Garnish with garam masala powder and serve with jeera rice or pulao.





                   Heat 1 tbsp. oil & saute the nadru (lotus root) till they are slightly browned.
                   Drain and keep aside. 




                Now pressure cook the fried nadru in 1 cup water, salt to taste, half of the
                cardamom powder, half of the fennel powder & half of the ginger for 4-5 whistles.




                               The boiled lotus root.

             

                 Heat ghee in a pan and temper with cumin seeds, green chilies, cinnamon, 
                 cardamoms, cloves, remaining ginger & asafoetida. Saute for a few seconds.





                 Add the yoghurt, salt and all the remaining dry spices. Stir for 2-3 minutes
                 on a low flame. 





                   Pour the boiled Nadru & the chickpea flour mixed in 1/2 cup water. Simmer 
                   on a low flame for 2-3 minutes or till the gravy slightly thickens and you get
                   the desired consistency. 





                   Garnish with garam masala powder and serve with jeera rice, plain Biryani
                   or pulao.








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