Nadru Yakhni: Lotus stem delicacy from Kashmir
Updated: Apr 14, 2022 | 13:16 IST
Nadru Yakhni recipe with steps: Lotus stem recipe: Not just the beauty, the state of Kashmir is also popular for its authentic cuisine. Kashmiri dishes are rich in aroma and loaded with spices. Kashmiri meal has the power to leave you craving for more. One of the specialities of Kashmiri cooking is the lotus stem stew known as Nadru Yakhni. Nadru is the Kashmiri word for lotus stem and Yakhni means broth. This delicacy has rich flavours and delicious textures. If you are lucky enough to find lotus stems in the market, you can try this Nadru Yakhni recipe.
Ingredients
lotus stem
500 grams
yogurt
2 cup
oil
1 tablespoon
asafoetida powder
1/4 teaspoon
cumin seeds
1/2 teaspoon
black cardamom
1 piece
fennel powder
1/2 teaspoon
ginger
1/2 teaspoon
garam masala
1/2 teaspoon
cardamom powder
1/2 teaspoon
water
1 cup
salt
As required
Preparation
Step 1
First, peel the skin of lotus stems and slice them into thick pieces. Make sure you clean them nicely.
Step 2
Heat some oil in a pressure cooker. Put hing and jeera followed by Nadru. Stir fry the pieces. Add salt to taste. Put black cardamom (coarse), saunf powder, ginger powder garam masala and cardamom powder. Cook it all a little bit.
Step 3
Put a glass of water and cover the lid of the cooker. Now, cook for one whistle that is for about 10 minutes.
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