Nadru yakhni
AI-drafted · awaiting admin review
Slices of lotus stem cooked in a mild yoghurt gravy with fennel and dry ginger, a vegetarian favourite of Kashmir.
Region: Kashmir valleyOccasion: Everyday meals and festivalsTime: 45 minServes: 4Vegetarian
Ingredients
- 400 g lotus stem (nadru)
- 2 tbsp mustard oil or ghee
- 4 cloves and 3 green cardamoms
- 1 bay leaf
- A pinch of hing
- 2 cups thick curd, whisked
- 2 tsp fennel powder
- 1 tsp dry ginger powder
- 1 tsp dried mint
- Salt to taste
Method
- Peel the lotus stem, cut it into slanting slices and wash well to remove any mud from the holes.
- Boil the slices in salted water for 10–15 minutes until just tender. Drain.
- Heat the oil with hing, cloves, cardamom and bay leaf.
- Add the curd with a cup of water and stir continuously until it comes to a boil without splitting.
- Add fennel, dry ginger, salt and the lotus stem. Simmer for 10 minutes.
- Finish with crushed dried mint and serve with rice.
History
Lotus stem grows in the lakes of Kashmir, especially Dal and Wular, and has long been gathered by families who live on the water.
Significance
Nadru yakhni is cooked in both Pandit and Muslim homes and is a common dish at Kashmiri Pandit festive meals.