Here is my version of a classic Kashmiri cuisine where Lotus Root (Nadru) is cooked in a yoghurt based gravy. Extremely flavorful, 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. So check out the step by step pictorial recipe 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 sauté 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. Sauté 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 & sauté nadru (lotus root) till they are slightly browned.
Drain & keep aside.
powder, half of the fennel powder & half of the ginger for 4-5 whistles.
The boiled lotus root.
Heat ghee & temper with cumin seeds, green chilies, cinnamon, cardamoms,
cloves, remaining ginger & asafoetida. Sauté for a few seconds.
on a low flame.
on low flame for 2-3 minutes or till gravy slightly thickens & you get
the desired consistency.
or pulao.
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