Nadru Yakhni Recipe: How to Make Kashmiri Lotus Stem Curry
Nadru yakhni is a Kashmiri preparation made with lotus stem, known locally as nadru, simmered in a delicately spiced yoghurt gravy. It is a vegetarian version of yakhni, a style of preparation known for its yoghurt-based sauce and aromatic seasoning.
Lotus stem is valued in Kashmiri cooking for its firm texture and distinctive pattern of holes when sliced. Unlike heavily spiced curries, nadru yakhni has a relatively mild flavour, with fennel, dry ginger and cardamom providing much of its character.
It pairs particularly well with steamed rice, making it a useful addition to a regional vegetarian meal.
Peel the outer layer using a suitable vegetable peeler. Slice the stems into pieces approximately half an inch thick.
Rinse the slices again, paying attention to the holes. If necessary, use a small food-safe brush to remove any remaining dirt.
Boil the slices in water until they are partly tender. This usually takes around 8 to 10 minutes, although the exact time depends on the thickness and freshness of the stems.
Drain and set aside.
Add the gram flour, fennel powder, dry ginger powder and salt. Mix well so there are no lumps.
Gram flour helps give the gravy body and can make it easier to maintain a smooth texture during cooking.
Add cumin seeds, bay leaf, green cardamom, black cardamom and cloves. Allow the spices to release their aroma over a gentle flame.
Add the asafoetida and stir briefly.
Lower the flame. Gradually pour in the yoghurt mixture while stirring continuously.
Keep the heat gentle and avoid allowing the sauce to boil vigorously. Stirring helps the yoghurt mixture heat evenly and reduces the likelihood of separation.
Add a little warm water to achieve a thick but pourable consistency.
Cover and simmer until the lotus stem is completely tender and the sauce develops a creamy texture. Check occasionally and add water if the gravy becomes too thick.
Taste and adjust the salt before switching off the heat.
Serve nadru yakhni with steamed rice or a suitable Kashmiri-style flatbread. Its mild seasoning makes it a good accompaniment to a meal containing other regional dishes.
Whisk the yoghurt thoroughly and introduce it over low heat. Cook the lotus stem until tender but not so long that the slices lose their shape.
Lotus stem is valued in Kashmiri cooking for its firm texture and distinctive pattern of holes when sliced. Unlike heavily spiced curries, nadru yakhni has a relatively mild flavour, with fennel, dry ginger and cardamom providing much of its character.
It pairs particularly well with steamed rice, making it a useful addition to a regional vegetarian meal.
Ingredients for four servings
- 500 grams fresh lotus stem
- 2 cups plain yoghurt
- 1 tablespoon gram flour
- 2 tablespoons mustard oil or ghee
- 1 teaspoon fennel powder
- ½ teaspoon dry ginger powder
- 4 green cardamom pods
- 1 black cardamom pod
- 2 cloves
- 1 bay leaf
- ½ teaspoon cumin seeds
- A pinch of asafoetida
- Salt to taste
- 1 tablespoon ghee for finishing, optional
- Water as required
Prepare the lotus stem
Choose firm, fresh lotus stems. Wash them thoroughly to remove soil from the outer surface and the openings.Peel the outer layer using a suitable vegetable peeler. Slice the stems into pieces approximately half an inch thick.
Rinse the slices again, paying attention to the holes. If necessary, use a small food-safe brush to remove any remaining dirt.
Boil the slices in water until they are partly tender. This usually takes around 8 to 10 minutes, although the exact time depends on the thickness and freshness of the stems.
Drain and set aside.
Prepare the yoghurt mixture
Place the yoghurt in a bowl and whisk until smooth.Add the gram flour, fennel powder, dry ginger powder and salt. Mix well so there are no lumps.
Gram flour helps give the gravy body and can make it easier to maintain a smooth texture during cooking.
Prepare the spices
Heat mustard oil or ghee in a heavy-bottomed pan.Add cumin seeds, bay leaf, green cardamom, black cardamom and cloves. Allow the spices to release their aroma over a gentle flame.
Add the asafoetida and stir briefly.
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Cook the nadru yakhni
Add the boiled lotus stem slices to the pan and turn them gently in the spiced oil.Lower the flame. Gradually pour in the yoghurt mixture while stirring continuously.
Keep the heat gentle and avoid allowing the sauce to boil vigorously. Stirring helps the yoghurt mixture heat evenly and reduces the likelihood of separation.
Add a little warm water to achieve a thick but pourable consistency.
Cover and simmer until the lotus stem is completely tender and the sauce develops a creamy texture. Check occasionally and add water if the gravy becomes too thick.
Taste and adjust the salt before switching off the heat.
Finish and serve
Add a small spoonful of ghee if desired and allow the preparation to rest for a few minutes.Serve nadru yakhni with steamed rice or a suitable Kashmiri-style flatbread. Its mild seasoning makes it a good accompaniment to a meal containing other regional dishes.
Tips for better results
Do not rush the cleaning stage, as lotus stem can hold soil inside its openings.Whisk the yoghurt thoroughly and introduce it over low heat. Cook the lotus stem until tender but not so long that the slices lose their shape.
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