Nadru Yakhni
Crunchy lotus stem from the Dal and Wular lakes simmered in a mild fennel-scented yogurt gravy, a Kashmiri Pandit favourite.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 180 kcal
Equipment
- •Heavy pot
Nutrition
Per serving, approximate
- Calories
- 180 kcal
- fat
- 11 g
- carbs
- 16 g
- fibre
- 3 g
- protein
- 5 g
- calories
- 180 kcal
Instructions
- 1
Wash and peel the lotus stem. Cut it into thick rounds.
- 2
Heat mustard oil in a pot. Add the asafoetida, cardamom and bay leaf.
- 3
Add the lotus stem pieces and fry them gently for 5 minutes.
- 4
Pour in enough water to cover. Cover the pot and simmer until fork-tender, about 15 minutes.
- 5
Whisk the curd (yoghurt) until smooth. Take the pot off high heat and stir the curd in continuously.
- 6
Return the pot to low heat. Stir in fennel powder, dry ginger powder and salt.
- 7
Simmer gently for another 8-10 minutes until the gravy thickens slightly.
- 8
Serve hot with rice.
Chef's tips
Choose fresh, firm lotus stem for the best crunch. Keep the heat low after adding curd to stop it splitting.
Ingredient substitutions
- fresh lotus stem → frozen lotus stem, thawed
Storage
Refrigerate up to 2 days.
Reheating
Reheat gently over low flame.
Common mistakes to avoid
- •Not cooking the lotus stem long enough before adding the curd, which leaves it tough and undercooked.
Serving suggestions
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