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Nadru Yakhni

Dec-17-2017
Bethica Das
0 minutes
Prep Time
20 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Nadru Yakhni RECIPE

Here is my version of a classic Kashmiri cuisine where Lotus Root (Nadru) is cooked in a yoghurt based gravy. Extremely flavourful, the main ingredient comes from the use of fennel seeds. They are good for the elderly as it is light and gentle on the stomach with minimum of spices, it is best relished as a side dish with jeera rice, plain Biryani or pulao.

Recipe Tags

  • Veg
  • Easy
  • Dinner Party
  • Jammu and Kashmir
  • Simmering
  • Side Dishes
  • Healthy

Ingredients Serving: 4

  1. 1-2 cups Nadru (Lotus Root), sliced
  2. 1 cup yoghurt, beaten
  3. 1 tbsp. oil
  4. 1 tbsp. ghee
  5. 1 green chili, slit
  6. 1" cinnamon stick
  7. 2 cardamoms
  8. 4 cloves
  9. 1/2 tsp. cumin seeds
  10. 1/4 tsp. asafoetida
  11. 2 tsp. grated ginger / sonth (ginger powder)
  12. 1 tsp. cumin powder
  13. 2 tsp. fennel powder
  14. 1/2 tsp. cardamom powder
  15. 1/2 tsp. garam masala powder
  16. salt to taste
  17. 2 tsp. roasted chickpea flour / maida

Instructions

  1. Heat 1 tbsp. oil and saute the nadru (lotus root) till they are slightly browned. Drain and keep aside.
  2. Now pressure cook the fried nadru in 1 cup water, salt to taste, half of the cardamom powder, half of the fennel powder and half of the ginger for 4-5 whistles.
  3. Heat ghee in a pan and temper with cumin seeds, green chilies, cinnamon, cardamoms, cloves, remaining ginger and asafoetida. Saute for a few seconds.
  4. Add the yoghurt, salt and all the remaining dry spices. Stir for 2-3 minutes on a low flame. Pour the boiled nadru and the chickpea flour mixed in 1/2 cup water.
  5. Simmer on a low flame for 2-3 minutes or till the gravy slightly thickens and you get the desired consistency. Garnish with garam masala powder and serve with jeera rice or pulao.

Reviews (2)  

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Punam Sawhney
Jul-13-2019
Punam Sawhney   Jul-13-2019

receipe needs to be written better. the look is nice. It does not need pressure cooking ... so many whistles will make it into a mince. does not seem to be a tried receipe.

Ruchi Gaur
Dec-19-2017
Ruchi Gaur   Dec-19-2017

I will surely try this.

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