12 May Kashmiri Al yakhni recipe | Alle Yakhni recipe | Dahi wali Louki

Posted at 23:50h in Glutenfree Recipes, Jammu & Kashmir food, Main Course, No onion no garlic recipes by blessmyfoodbypayal 0 Comments

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Last Updated on May 13, 2023 by blessmyfoodbypayal

Kashmiri Al yakhni recipe | Alle Yakhni recipe | Dahi wali Louki with step wise pictorial and video method.

“Al” means “Louki/bottle gourd” in Kashmiri language and “Yakhni” means broth.

So Al Yakhni is a recipe of bottle gourd which finds it’s base in curd and few very basic spices.

Hailing from the Kashmir part of India, this recipe such a delicious that even the louki haters are going to fall in love with louki.

There’s hardly any home where the people like to eat louki and if you try this recipe and serve them, they are definitely going to ask for it time and again.

The only condition is that while serving it first time, don’t tell your family that this is a louki recipe…lol

Al yakhni is very popular recipe amongst kashmiri pandits and it came out so delectable inspite of the fact that it has no such ingredients which are commonly used in Indian cuisine.

Be it onion, tomatoes, red chilli powder, turmeric, garam masala, coriander powder or coriander leaves, this recipe is made without all of these ingredients.

This Al Yakhni is eaten with plain steamed rice amongst kashmiri pandits. Actually there’s no tradition of eating roti in kashmiri pandit community and whatever be the vegetable, it is always eaten with rice.

I have learnt this recipe from my bhabhi Rohini, who is from the kashmiri family. Earlier also she has taught me many of the kashmiri dishes, be it dum aloo, nadru Yakhni, Laal paneer, Yellow paneer, Haak saag or Kashmiri kadam, all came out super delicious.

As far as serving of Al yakhni is concerned, there’s no tradition of eating roti/chapati/fulka amongest kashmiri pandits. They only eat rice, so this al yakhni is eaten with rice traditionally.

However, it can be eaten with roti as well.

STEP WISE PICTORIAL RECIPE OF KASHMIRI AL YAKHNI

1. Peel the skin of 500 gram louki.

2. Cut into roundels of almost equal size. Keep aside.

3. Add 4-5 tbsp mustard oil in a wide and flat bottomed pan.

4. Heat the oil to smoking point.

5. Add the louki roundels, only as much can be arranged at one time. You can fry the louki in 2-3 parts.

6. Fry them from both the sides till they turn brown.

7. Take them out in a plate lined with tissue paper. Keep aside.

8. The pan in which louki was fried was of small size so we took the another big pan and shifted 1 tbsp oil from small pan to bigger pan for cooking yakhni. If the pan in which you are frying the louki was of big size, you don’t require to take another pan. Just remove extra oil leaving behind only 1 tbsp oil.

9. Add 1 bay leaf and 1 tsp cumin seeds and let seeds crackle.

10. Add 4 green cardamoms, 1 black cardamom, 3 cloves, 1 inch cinnamon stick and 1 tsp ginger powder. While adding these ingredients, make sure oil is not extremely hot otherwise spices will burn immediately.

11. Mix 2 cup curd, 1/2 cup water and 2 tbsp fennel powder in a bowl.

12. Add this curd to the pan while stirring continuously.

13. Keep stirring until curd begins to boil. If you stop stirring curd, it will curdle.

14. Once curd begins to boil, add fried louki roundels.

15. Add salt according to your taste.

16. Mix and put a lid and let it simmer for 10 minutes on low heat.

Al yakhni is ready. Enjoy.

KASHMIRI AL YAKHNI RECIPE – RECIPE CARD

Kashmiri Al yakhni recipe | Alle Yakhni recipe | Dahi wali Louki

blessmyfoodbypayal

Al Yakhni is a recipe of bottle gourd which finds it's base in curd and few very basic spices.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 20

Course Main Course

Cuisine Kashmiri

Servings 4

Ingredients

FOR FRYING LOUKI

500 gram bottle gourd/Louki (don't use ghiya)
3-4 tbsp Mustard oil

FOR MAKING YAKHNI

Fried louki
2 cup curd
1 tsp cumin seeds
2 tbsp fennel powder/sounf powder
1 tsp dry ginger powder/Sonth
1 bay leaf
1 black cardamom
4 green cardamoms
1 inch cinnamon stick
3 cloves
1 tbsp oil
Salt to taste
1/2 cup water

Instructions

Peel the skin of 500 gram louki.
Cut into roundels of almost equal size. Keep aside.
Add 3-4 tbsp mustard oil in a wide and flat bottomed pan.
Heat the oil to smoking point.
Add the louki roundels, only as much can be arranged at one time. You can fry the louki in 2-3 parts.
Fry them from both the sides till they turn brown.
Take them out in a plate lined with tissue paper. Keep aside.
The pan in which louki was fried was of small size so we took the another big pan and shifted 1 tbsp oil from small pan to bigger pan for cooking yakhni. If the pan in which you are frying the louki was of big size, you don't require to take another pan. Just remove extra oil leaving behind only 1 tbsp oil.
Add 1 bay leaf and 1 tsp cumin seeds and let seeds crackle.
Add 4 green cardamoms, 1 black cardamom, 3 cloves, 1 inch cinnamon stick and 1 tsp ginger powder. While adding these ingredients, make sure oil is not extremely hot otherwise spices will burn immediately.
Mix 2 cup curd, 1/2 cup water and 2 tbsp fennel powder in a bowl.
Add this curd to the pan while stirring continuously.
Keep stirring until curd begins to boil. If you stop stirring curd, it will curdle.
Once curd begins to boil, add fried louki roundels.
Add salt acording to your taste.
Mix and put a lid and let it simmer for 10 minutes on low heat.
Al yakhni is ready. Enjoy.