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  • Shivaas Ghassi

Kashmiri Dish: The Nadru Yakhni Recipe

Updated: Jan 28


Kashmiri dish nadru (lotus stem)

Overview

Take a culinary adventure with us as we explore the culinary delight known as Kashmiri Lotus Stem Curry or locally kashmiri dish nadru yakhni recipe. This dish is a tribute to the region's rich cultural legacy and skill in producing flavors that linger on the palette, and it is perfectly situated in the heart of the scenic Kashmir Valley. Come discover the subtle flavors of this Kashmiri treat that has captured the hearts and minds of foodies all over the world.

 

The Taste of Kashmiri Cuisine

The dishes of Kashmir is well known for its taste, vibrant colors, and well-balanced combination of strong spices. The famed "Nadru Yakhni," or Lotus Stem Curry, is a classic representation of Kashmiri cuisine. It skillfully blends the earthy flavor of Lotus Stem with a tasty sauce made of yogurt, producing a dish that is equally satisfying and soothing.


Kashmir Dal Lake

Tips to Prepare the Ideal Nadru Yakhni Ingredients:

Lotus stem: Cut into thin rounds while still fresh and firm.

Yogurt: To create the creamy base, whip the yogurt thick and well.

Spices: A blend of asafoetida, dry ginger, and fennel seeds from Kashmir.

The main cooking fat in Kashmiri cuisine, ghee adds depth and richness to food.

Fresh Herbs: Mint and cilantro chopped for a zesty taste.

 

Cooking Procedure:

Lotus Stem Preparation: Clean the Lotus Stem and cut it into thin circles to start. To ensure even frying, make sure they are uniform.

Yogurt Marinade: Grind some fennel seeds, finely chopped dried ginger, and a dash of asafoetida into some thick yogurt. To allow the flavors to seep in, completely coat the Lotus Stem slices and let them marinade for at least an hour.

Ghee Slow Cooking: Add the marinated Lotus Stem to a pan of heated ghee. Cook the slices slowly so they absorb the flavor of the yogurt and the spicy spices until they are soft.

Herb Infusion: To give the curry a burst of freshness, scatter chopped cilantro and mint on top while the Lotus Stem simmers.

Serve with Love: Serve the hot Nadru Yakhni hot, garnished with extra herbs for a visually pleasing dish, once the Lotus Stem reaches the ideal tenderness.

 

Savor the Aromatic and Flavorful Magic of Kashmir

The fragrant spices of Kashmir seep into the Lotus Stem, which is marinated in a mixture of yogurts, creating a fragrant and savory curry. Each bite is guaranteed to be a symphony of flavors that dance on your taste senses thanks to the slow cooking method.


Kashmiri Nadru (Kamal Kakdi or Lotus Stem)

Creamy and Rich

Yogurt not only gives the curry a rich, creamy flavor, but it also counteracts the heat, giving it a velvety, comfortable consistency. It is a culinary masterwork that epitomizes the grandeur of Kashmiri food.

 

In summary

Kashmiri Lotus Stem Curry is a tribute to the culinary prowess of the Kashmir Valley, with its complex spice blend and creamy yogurt base. This recipe promises to take you on a culinary voyage of ecstasy that takes you to the heart of the enchanting Kashmir Valley, regardless of your level of experience with Kashmiri cuisine.

Try out some recipes for Lotus Stem below provided for your understanding:



Crispy Lotus Stem Chips /Kashmiri Nadru Chips


Crispy Lotus Stem Chips (Kashmiri Nadru Chips)

Ingredients:


  • 1 medium-sized lotus stem (Nadru)

  • 1 cup gram flour (besan)

  • 1/2 cup rice flour

  • 1 teaspoon red chili powder

  • 1/2 teaspoon turmeric powder

  • Salt to taste

  • 1/2 teaspoon carom seeds (ajwain)

  • Water (for batter)

  • Oil for deep frying


Instructions:


Prepare the Lotus Stem:

  • Peel and wash the lotus stem thoroughly.

  • Slice it thinly into rounds. Ensure the slices are uniform for even frying.

Prepare the Batter:

  • In a mixing bowl, combine gram flour, rice flour, red chili powder, turmeric powder, salt, and carom seeds.

  • Gradually add water and whisk until you achieve a smooth, lump-free batter. The consistency should be thick enough to coat the lotus stem slices.

Coat the Lotus Stem:

  • Dip each lotus stem slice into the batter, ensuring it's well-coated on both sides.

Heat the Oil:

  • Heat oil in a deep frying pan over medium heat. To check if the oil is ready, drop a small amount of batter into the oil; if it sizzles and rises to the top, the oil is hot enough.

Fry the Lotus Stem:

  • Carefully slide the coated lotus stem slices into the hot oil. Fry in batches to avoid overcrowding.

  • Fry until the chips turn golden brown and crispy. Ensure they are cooked evenly by flipping them occasionally.

Drain Excess Oil:

  • Once the chips are crispy and golden, use a slotted spoon to remove them from the oil.

  • Place the fried lotus stem chips on absorbent paper to drain excess oil.

Serve Hot:

  • Sprinkle additional salt or chaat masala for extra flavor.

  • Serve the crispy lotus stem chips as a delightful snack or appetizer.

Note:

Adjust the spice levels according to your preference. You can also experiment with different spice blends for added variety. Enjoy the crispy texture and unique flavor of lotus stem in this delightful snack!



Kashmiri Lotus Stem Curry /Kashmiri Nadru Yakhni Recipe


Kashmiri Nadru Yakhni

Ingredients:


  • 1 large lotus stem, peeled and sliced

  • 1 cup yogurt

  • 1 teaspoon ginger, grated

  • 1 teaspoon fennel seeds

  • 1 teaspoon dry ginger powder

  • 1/2 teaspoon turmeric powder

  • 1/2 teaspoon red chili powder

  • 1/2 teaspoon cumin powder

  • 1/4 teaspoon asafoetida (hing)

  • 2 tablespoons mustard oil

  • 1 bay leaf

  • 1 cinnamon stick

  • 3-4 green cardamom pods

  • 4-5 cloves

  • Salt to taste

  • Fresh coriander leaves for garnish


Instructions:


Prepare the Lotus Stem:

  • Peel the lotus stem and cut it into thin, round slices.

  • Soak the slices in water for about 15 minutes to remove any impurities.

Marinate the Lotus Stem:

  • In a bowl, mix yogurt, grated ginger, fennel seeds, dry ginger powder, turmeric powder, red chili powder, and cumin powder.

  • Add the soaked lotus stem slices to the marinade. Ensure the slices are well-coated.

  • Let it marinate for at least 30 minutes.

Cook the Lotus Stem:

  • Heat mustard oil in a pan.

  • Add bay leaf, cinnamon stick, green cardamom pods, and cloves. Sauté for a minute until aromatic.

  • Add the marinated lotus stem along with the marinade to the pan.

  • Add salt and cook on medium heat until the lotus stem is tender. Stir occasionally.

Finish the Curry:

  • Once the lotus stem is cooked, check the seasoning and adjust if needed.

  • Finish with a pinch of asafoetida for added flavor.

  • Garnish with fresh coriander leaves.

Serve:

Serve the Kashmiri Lotus Stem Curry hot with steamed rice or Indian bread (roti).

Enjoy the unique flavors of this Kashmiri delicacy.

Embrace the traditional Kashmiri flavors with this Lotus Stem Curry, where the tender lotus stem meets aromatic spices to create a dish that is both comforting and delightful.


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