Kashmiri nadru yakhni is like the VIP guest at any fancy party in Kashmir, be it a wedding or any other important party or ceremony.
Fun Fact: In Kashmir, we call a stalk of lotus root a “Nadur,” and a bunch of them “Nadeir.” So, now you can impress your friends with your fancy vegetable vocabulary!
Ingredients
Produce:
- Lotus Roots (the big guys, over 1 inch thick!) – 1 kg
Dairy & Pantry Staples:
- Mustard Oil – 1 cup
- Curd (Yogurt) – 1 kg
- Milk – 1 cup
- Salt – about 1 tsp
- Sugar – 1/2 tsp
Spices:
- Cloves – 3
- Cumin Seeds – 1 tsp
- Asafoetida – a pinch
- Ginger Powder – 1 tsp
- Aniseed Powder – 2 tsp
- Black Pepper Powder – 1 tsp
- Black Cardamom Powder – 1/2 tsp
- Cinnamon Powder – 1/2 tsp
- Caraway seeds – 1/2 tsp
- Garam Masala – 1 tsp
- Green Cardamoms – a few (don’t be shy!)
Preparation
- Prep the Roots: Using a knife, scrape the outer skin of the lotus roots and trim off the root heads and any damaged ends.
- Cut and Wash: Slice the roots horizontally into roughly 2-inch pieces. Rinse each piece thoroughly under running water, making sure to remove any dirt or mud trapped inside the holes
Step-by-step cooking process
Cook the Lotus Root:
- Place the prepared lotus root pieces in a pot (earthenware, steel, or copper) and cover with water.
- Boil for 30 minutes or pressure cook for 5-10 minutes until tender.
- Drain the lotus root, reserving the cooking liquid in a bowl. Let it cool.
Prepare the Curdy Sauce:
- Combine the reserved cooking liquid with curd, milk, aniseed powder, ginger powder, sugar, and salt.
- Blend the mixture with a churn stick or whisk until it becomes a smooth, curry sauce.
Cook the Spices and Sauce:
- Heat oil in the cooking pot over medium heat until it stops foaming.
- Then, introduce the aromatic trio: cloves, cumin seeds, and asafoetida. Stir briefly.
- Pour in the prepared curdy sauce, stirring continuously to prevent curdling, and bring it to a boil.
Final Steps:
- Add the cooked lotus root pieces to the sauce and simmer for 15-20 minutes, occasionally stirring and turning the pieces.
- Once the gravy thickens, add caraway seeds, cardamom powder, cinnamon powder, black pepper powder, and garam masala. Mix well.
- For extra flavor, add a few crushed green cardamoms.
- Your Nadru Yakhin (Lotus Root Curry) is now ready to serve!
Your Nadru Yakhni (Lotus Root Curry) is ready to wow your taste buds.
~UnveilingKashmir
If you like this recipe then try our Kashmiri paneer Chaman recipe as well.
