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.
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.