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
- 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 extremely 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.
Nadru Yakhni – recipe card
nadru yakhni | lotus stem recipe kashmir | kashmiri nadru yakhni recipe
Nadru yakhni is a kashmiri curry made in yougurt along with lotus stem and some aromatic spices.
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
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.
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.
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
\
Pingback: Authentic Kashmiri Pulao Recipe
Pingback: Kashmiri Nadir Mattschh recipe | Nadru Kofta recipe
Pingback: Kashmiri Al Yakhni Recipe
Pingback: dahi wale aloo ki sabzi | How to make dahi wale aloo | aloo dahi ki sabzi
Pingback: Mongra Curry |mongra curry recipe
Pingback: Anardane wale Rajma Jammu style - Bless My Food By Payal
I’m slowly getting to like nadru as my sister in law makes it whenever she gets good tender stems. Your preparation with yogurt looks delicious and would love to try it.
Your pace will turn fast from slow once you cherish lotus stems made in typical kashmiri way.
Thank you heaps
This curry looks delicious. I will try this recipe if I get that lotus stem. Thank you for sharing this recipe
Wish you find it. Thanks
Thank you for writing in.
I’m yet to try lotus stem in my cooking. This Kashmiri version sounds so delicious with all these warm and aromatic spices.
Surely a worth trying recipe. Go ahead. Thank you.
What a lovely recipe! Never had this before. I love kashmiri yakhni recipes. I will definitely try this. Thanks for sharing!
You are most welcome. Thanks for dropping by.
Lovely recipe, never tried cooking lotus stem this way. It looks interesting and tasty too with curds in it. Thanks for sharing.
Thanks a bunch
Such a simple, flavorful and delicious lotus stem dish. Love the spices that you used in this yakhni – so aromatic and traditional to Kashmir. Thank you for sharing.
Thank you so much
Traditional recipe from kashmiri cuisine is worth trying. We love nadru/Kamal jaldi but never tried making this way.
Loved the look of gravy as well. It sounds so flavoursome and use of curd makes it more appealing.
Absolutely a worth trying recipe. Thank you.
Pingback: Kashmiri Lal Paneer recipe | kashmiri paneer chaman recipe | how to make lal paneer kashmiri style - Bless My Food By Payal
Pingback: Nutri kulcha jammu recipe | jammu ke nutri kulche | nutri wala kulcha jammu Street food - Bless My Food By Payal
Pingback: ganth gobi kashmiri style | kashmiri kadam recipe | kashmiri mundi recipe | how to make kohlrabi - Bless My Food By Payal
Pingback: Bharva baingan recipe | how to make stuffed brinjals | vegan stuffed aubergine recipe - Bless My Food By Payal
Pingback: roadside kulche chole recipe | chana kulcha | jammu street food | no oil chickpeas - Bless My Food By Payal
Pingback: Gheur | traditional dogri recipe gheur | easy gheur recipe of jammu - Bless My Food By Payal
Pingback: smoked eggplant curry | baingan ka bharta | vegan roasted aubergine recipe - Bless My Food By Payal
Hi, the video for Nadru Yakhni asks to mix ‘fenugreek powder’ in curd, and your recipe mentions fennel/saunf powder, i thought I would let you know… thanks for the recipe though 🙂 its a keeper.
Right point noted. It’s actually feenel powder but mistakenly written as fenugreek powder in the video.
That is why have clarified in the description.
Pingback: kaladi, kalari cheese recipe, famous food of jammu and kashmir - Bless My Food By Payal