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Nadru Yakhni (Lotus Stem Curry - Kashmiri Cuisine)

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Nadru Yakhni (Lotus Stem Curry - Kashmiri Cuisine)

Description

Cooking Time

Preparation Time :5 Min

Cook Time : 20 Min

Total Time : 25 Min

Ingredients

Serves : 4
  • 1-2 cups Nadru (Lotus Root), sliced
  • 1 tbsp. oil
  • 1 tbsp. ghee
  • 1-2 green chilies, slit
  • 1-2' cinnamon stick
  • 2-3 green cardamoms
  • 5-6 cloves
  • 1/2 tsp. cumin seeds
  • 1/4 tsp. asafoetida
  • 2 tsp. ginger powder
  • 1 tsp. cumin powder
  • 2 tsp. fennel powder
  • 1/2 tsp. cardamom powder
  • 1/2 tsp. garam masala powder
  • 1 tsp. salt or to taste

Directions

  • Heat 1 tbsp. oil and saute the nadru (lotus root) till they are slightly browned. Drain and keep aside.
  • 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.
  • Heat ghee in a pan and temper with cumin seeds, green chilies, cinnamon, cardamoms, cloves, remaining ginger and asafoetida. Saute for a few seconds.
  • Add the yoghurt, salt and all the remaining dry spices. Stir for 2-3 minutes on a low flame. Pour the boiled nadru and the chickpea flour mixed in 1/2 cup water.
Bethica Das

Bethica Das

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#Tags

Vegetarian