Transform Your Meals With This Flavorful Nadru Yakhni Recipe

Nadru Yakhni is a traditional Kashmiri dish made with lotus stems simmered in a yogurt-based gravy spiced with fennel, dry ginger, and aromatic whole spices. The dish is mild yet flavorful, offering a perfect blend of creaminess and aroma. Served with steamed rice, it’s a popular choice for an authentic culinary experience.

Nadru Yakhni is a Kashmiri delicacy featuring tender lotus stems cooked in a spiced yogurt-based gravy. The dish combines fennel powder, dry ginger, and aromatic whole spices like cinnamon, cardamom, and cloves. The stems are first boiled and then simmered in the flavorful yogurt sauce. Hing and cumin enhance its subtle taste. Garnished with fresh coriander, it’s best paired with steamed rice or pulao. This dish is known for its mild, aromatic flavors and cultural authenticity.

Ingredients:

• For Nadru Preparation:
  • Lotus stems (nadru): 250 grams (cleaned and sliced into medium pieces)
  • Water: 4 cups
  • Salt: 1 teaspoon
• For the Yakhni Sauce:
  • Yogurt: 1 cup (whisked)
  • Ghee or oil: 2 tablespoons
  • Fennel powder: 1 tablespoon
  • Dry ginger powder: 1 teaspoon
  • Cloves: 3-4
  • Green cardamom: 2-3 pods
  • Cinnamon stick: 1 inch
  • Bay leaf: 1
  • Black peppercorns: 5-6
  • Asafoetida (hing): A pinch
  • Cumin seeds: 1 teaspoon
  • Salt: To taste
  • Fresh coriander leaves: For garnish (optional)

Step By Step Instructions:

1. Prepare the Lotus Stems:

• Clean the lotus stems thoroughly to remove any dirt.
• Cut them into medium-sized pieces, about 2-3 inches long.
• Boil the lotus stems in 4 cups of water with a teaspoon of salt for 10-15 minutes until they are slightly tender. Drain and set aside.

2. Whisk the Yogurt:

• Take yogurt in a bowl and whisk it thoroughly until smooth.
• Add fennel powder and dry ginger powder to the yogurt and mix well to combine.

3. Cook the Spices:

• Heat ghee or oil in a deep pan on medium heat.
• Add cumin seeds, bay leaf, cloves, cardamom pods, cinnamon stick, and black peppercorns. Sauté until the spices release their aroma.
• Add a pinch of asafoetida (hing) and stir for a few seconds.

4. Combine Yogurt and Spices:

• Lower the heat and gradually add the whisked yogurt mixture to the pan. Stir continuously to prevent curdling.
• Cook on low heat for 5-7 minutes until the yogurt mixture thickens slightly and releases its fragrance.

5. Add the Lotus Stems:

• Add the boiled lotus stems to the yogurt sauce.
• Season with salt to taste and mix well, ensuring the stems are coated with the sauce.
• Cover and cook on low heat for 10-12 minutes, allowing the flavors to infuse into the lotus stems.

6. Garnish and Serve:

• Remove the bay leaf and cinnamon stick before serving.
• Garnish with fresh coriander leaves, if desired.
• Serve hot with steamed rice or Kashmiri pulao for an authentic experience.

Tips for Perfect Nadru Yakhni:

• Always whisk the yogurt well to avoid curdling while cooking.
• Use fresh and tender lotus stems for better flavor and texture.
• Adjust the spice levels to your taste, as the dish is traditionally mild.

Enjoy the authentic flavors of Jammu and Kashmir with this rich, aromatic Nadru Yakhni.