nadru yakhni | lotus stem recipe kashmir | kashmiri nadru yakhni recipe

09 Sep nadru yakhni | lotus stem recipe kashmir | kashmiri nadru yakhni recipe

Last Updated on May 30, 2021 by blessmyfoodbypayal

nadru yakhni | lotus stem recipe kashmir | kashmiri nadru yakhni recipe with step wise pictorial and video recipe.

Yakhni means broth or shorba.

Nadru Yakhni is a famous kashmiri curry which finds its basis on  yogurt along with lotus stems and some aromatic spices.

people have different ways of making it using gram flour/besan, onion, green chillies, red chilli powder, turmeric etc. But that is not the traditional method of making it.

We only like the original version because this is much tastier and easy as well. Seek guidance from my brother’s wife who is a kashmiri and she is always there to guide us small tits and bits about kashmiri cuisine.

Look at other recipes from jammu and kashmir like

• Jammu wale chole
• Jammu wale naan
• jammu ke naan chole wali chutney
• jammu special sund
• jammu ke pude
• Easy gheur recipe of jammu
• jammu chocolate
• kaladi
• kaladi kulcha
• pyaz wali kaladi
• Doodh wali kaladi
• Madra recipe
• roadside kulche chole recipe
• Kashmiri dum aloo recipe
• ganth gobi kashmiri style and
• Nutri kulcha jammu recipe.

Coming back to Nadru Yakhni, let’s cook it in a traditional way with very minimal ingredients and no onion, no ginger and no garlic….

Pictorial recipe of Nadru yakhni

Boiling nadru & make them ready for cooking

1. Cut nadru in halves or three depending upon the length of each Nadru.
2. Wash them properly especially through the holes. You could wash them earlier too but it is easy to clean the small sized nadru.
3. Put them into pressure cooker with water & salt.
4. Boil them up to 4 whistles.
5. Check the doneness. If Nadru have attained the requisite tenderness, then bring them out from water. Otherwise let them boil for few more minutes.
6. Now remove their skin.
7. Cut them into reasonably desired round slices. Keep aside.

Making of Nadru Yakhni

1. Take a kadai, add oil in it and let oil smoke first. Switch it off.
2. Add cumin seeds, green cardamoms, black cardamom, cinnamon stick and cloves. Saute and let cumin splutter. While adding them, make sure oil must not be extremely hot otherwise spices will burn.
3. Add ginger powder and saute.
4. In a bowl, take curd and add fennel powder in it.
5. whisk the curd properly without any lumps and add to the kadai.
6. Stir continuously until it begins to boil. Continues stirring is important otherwise curd may curdle.
7. Let curd cook for 5 minutes on low flame.
8. Add salt and garam masala in it. mix.
9. Add Nadru. Mix properly and let it simmer for 1 to 2 minutes. Keep the dish covered for a few minutes.

Nadur Yakhni is ready to be served with rice. However you can have it with chapati too.

Nadru Yakhni – recipe card

nadru yakhni | lotus stem recipe kashmir | kashmiri nadru yakhni recipe

blessmyfoodbypayal

Nadru yakhni is a kashmiri curry made in yougurt along with lotus stem and some aromatic spices.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Curry, Main Course

Cuisine Kashmiri

Servings 4

Ingredients

  

For boiling nadru

• 500 gram Nadru lotus stem
• water an inch above nadru
• 1/2 tsp salt

For making nadru yakhni

• Nadru pieces recently boiled
• 2 cup curd
• 1 tsp cumin seeds/jeera
• 2 tbsp fennel powder/sounf powder
• 1 tsp ginger powder/sonth
• 1 inch cinnamon stick/daalchini
• 4 green cardamoms/hari ilaychi
• 1 black cardamom/moti ilaychi
• 2 cloves/loung
• 1 tsp garam masala
• salt to taste
• 2 tbsp mustard oil

Instructions

 

Boiling nadru & make them ready for cooking

• Cut nadru in halves or three depending upon the length of each Nadru.
• Wash them properly especially through the holes. You could wash them earlier too but it is easy to clean the small sized nadru.
• Put them into pressure cooker with water & salt.
• Boil them up to 4 whistles.
• Check the doneness. If Nadru have attained the requisite tenderness, then bring them out from water. Otherwise let them boil for few more minutes.
• Now remove their skin.
• Cut them into reasonably desired round slices. Keep aside.

Making of Nadru Yakhni

• Take a kadai, add oil in it and let oil smoke first. Switch it off.
• Add cumin seeds, green cardamoms, black cardamom, cinnamon stick and cloves. Saute and let cumin splutter. While adding them, make sure oil must not be extemely hot otherwise spices will burn.
• Add ginger powder and saute.
• In a bowl, take curd and add fennel powder in it.
• whisk the curd properly without any lumps and add to the kadai.
• Stir continuously until it begins to boil. Continues stirring is important otherwise curd may curdle.
• Let curd cook for 5 minutes on low flame.
• Add salt and garam masala in it. mix.
• Add Nadru. Mix properly and let it simmer for 1 to 2 minutes. Keep the dish covered for a few minutes.
• Nadur Yakhni is ready to be served with rice. However you can have it with chapati too.

Notes

In case you are short of required amount of curd, you can mix some quantity of water too. But it doesn't mean that water should be in excess of curd. Supposingly you need 2 cups of curd but have only 1.5 cups, then add 1/2 of water in place of deficient curd.

Keyword kashmiri cuisine, lotus stem recipe, nadru yakhni

NOTE

In case you are short of required amount of curd, you can mix some quantity of water too. But it doesn’t mean that water should be in excess of curd. Supposingly you need 2 cups of curd but have only 1.5 cups, then add 1/2 of water in place of deficient curd.

Feel Free To Ask Queries, If Any…

Regards

PAYAL BALI SHARMA

SHAILENDER SHARMA

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