Nadru Yakhni

Name: Nadru Yakhni
Cuisine: Indian
Ingredients: 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

Bethica Das @kitchen_flavours

Sharjah (UAE)

#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.

Bethica Das @kitchen_flavours

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Ingredients

1-2 cupsNadru (Lotus Root) sliced
1 cupyoghurt beaten
1 tbspoil
1 tbspghee
1-2 slitgreen chilies
1-2 inchcinnamon stick
2-3green cardamoms
5-6cloves
1/2 tspcumin seeds
1/4 tspasafoetida
2 tspgrated ginger / sonth (ginger powder)
1 tspcumin powder
2 tspfennel powder
1/2 tspcardamom powder
1/2 tspgaram masala powder
to tastesalt
2 tsproasted chickpea flour / maida

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Steps

1

Heat 1 tbsp. oil and saute the nadru (lotus root) till they are slightly browned. Drain and keep aside.
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.
3

Heat ghee in a pan and temper with cumin seeds, green chilies, cinnamon, cardamoms, cloves, remaining ginger & asafoetida. Saute for a few seconds.
4

Add the yoghurt, salt and all the remaining dry spices. Stir for 2-3 minutes on a low flame.
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.
6

Garnish with garam masala powder and serve with jeera rice, plain Biryani or pulao.