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Home Dish Nadru Yakhni

Nadru Yakhni

Introduce

Chef :

Bethica Das

Nadru Yakhni

#dussehra 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. 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.

Ingredient

1-2 cups

Nadru (Lotus Root) sliced

1 cup

yoghurt beaten

1 tbsp

oil

1 tbsp

ghee

1-2 slit

green chilies

1-2 inch

cinnamon stick

2-3

green cardamoms

5-6

cloves

1/2 tsp

cumin seeds

1/4 tsp

asafoetida

2 tsp

grated ginger / sonth (ginger powder)

1 tsp

cumin powder

2 tsp

fennel powder

1/2 tsp

cardamom powder

1/2 tsp

garam masala powder

to taste

salt

2 tsp

roasted chickpea flour / maida

Cooking instructions

* Step 1

Heat 1 tbsp. oil and saute the nadru (lotus root) till they are slightly browned. Drain and keep aside.

* Step 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.

* Step 3

Heat ghee in a pan and temper with cumin seeds, green chilies, cinnamon, cardamoms, cloves, remaining ginger & asafoetida. Saute for a few seconds.

* Step 4

Add the yoghurt, salt and all the remaining dry spices. Stir for 2-3 minutes on a low flame.

* Step 5

Pour the boiled Nadru & the chickpea flour mixed in 1/2 cup water. Simmer on a low flame for 2-3 minutes or till the gravy slightly thickens and you get the desired consistency.