Nadur Yakhni

Introduction

Nadur Yakhni is a royal Kashmiri dish made with tender lotus stems cooked in a rich yogurt-based gravy. Light yet full of flavor, it’s a staple of Wazwan feasts.

Ingredients:

• 250g lotus stem (nadru), peeled and sliced
  
• 1 cup yogurt (whisked)
  
• ½ tsp fennel powder
  
• ½ tsp dry ginger powder
  
• 2 green cardamoms
  
• 2 cloves
  
• 1-inch cinnamon stick
  
• 1 bay leaf
  
• 1 tsp cumin seeds
  
• 1 tbsp ghee or mustard oil
  
• Salt to taste
  

Instructions:

1. Boil nadru slices in water until tender.
   
2. In a pan, heat ghee, add cumin, whole spices.
   
3. Add boiled nadru and sauté.
   
4. Lower heat, add whisked yogurt slowly while stirring.
   
5. Add dry ginger and fennel powder. Simmer gently for 10 mins.
   

Pro Tips:

• Yogurt must be added gradually on low flame to avoid curdling.
  
• Nadru should retain slight crunch.
  

Serving Suggestions:

• Serve hot with steamed basmati rice.
  

Fun Fact:
In Kashmiri Pandit cuisine, Nadru is a delicacy served on special occasions.