Hello everybody, it’s John, welcome to my recipe site. Today, we’re going to prepare a special dish, nadru yakhni. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Cut in pieces smaller than usual, the Nadru is cooked in dry spices and yogurt resulting in a lip smacking Nadru Yakhni dish, best served with Jeera rice or. Nadru Yakhni- Lotus stems cooked with mild aromatic spices and yogurt. Nadu Yakhni is a very popular recipe from Kashmir. Lotus stems are called nadru in Kashmir.
Nadru Yakhni is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. Nadru Yakhni is something which I’ve loved my whole life. They are fine and they look wonderful.
To begin with this recipe, we must prepare a few ingredients. You can cook nadru yakhni using 17 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Nadru Yakhni:
- Get 1-2 cups Nadru (Lotus Root) sliced
- Get 1 cup yoghurt beaten
- Prepare 1 tbsp oil
- Get 1 tbsp ghee
- Take 1-2 slit green chilies
- Get 1-2 inch cinnamon stick
- Prepare 2-3 green cardamoms
- Prepare 5-6 cloves
- Get 1/2 tsp cumin seeds
- Get 1/4 tsp asafoetida
- Get 2 tsp grated ginger / sonth (ginger powder)
- Take 1 tsp cumin powder
- Get 2 tsp fennel powder
- Take 1/2 tsp cardamom powder
- Prepare 1/2 tsp garam masala powder
- Take to taste salt
- Take 2 tsp roasted chickpea flour / maida
Nadru Yakhni or Lotus roots in Yoghurt sauce is a very typical dish from the beautiful land of Kashmir. Kashmir is not only beautiful with blessed nature but it also has a unique cuisine which is so beautiful. Nadur Yakhni is a Kashmiri dish made of lotus root and yoghurt. Nadru Yakhni is a very popular recipe from Kashmir.
Instructions to make Nadru Yakhni:
- 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 & 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 & 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.
- Garnish with garam masala powder and serve with jeera rice, plain Biryani or pulao.
Nadur Yakhni is a Kashmiri dish made of lotus root and yoghurt. Nadru Yakhni is a very popular recipe from Kashmir. Lotus stems are called nadru in Kashmir. Nadru yakhni is a very simple curry made with flavourful spices/ garam masala and fresh yogurt. Cut in pieces smaller than usual, the Nadru is cooked in dry spices and yogurt resulting in a lip smacking Nadru Yakhni dish, best.
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