Kashmiri Nadru Yakhni – Lotus Stem in Creamy Yogurt Gravy

 Kashmiri Nadru Yakhni

Kashmiri Nadru Yakhni is a traditional Kashmiri dish made with lotus stems simmered in a creamy yogurt-based gravy. It is gently spiced and has a delicate, aromatic flavor that pairs wonderfully with steamed rice.

Ingredients

- 500 g lotus stems (nadru)

- 1½ cups thick yogurt

- 2 tbsp mustard oil

- 1 tsp cumin seeds

- 1 tsp fennel seeds

- ½ tsp ginger powder

- ½ tsp turmeric powder

- 1 tsp coriander powder

- 2 green cardamoms

- 1 small cinnamon stick

- 1 bay leaf

- 1 pinch asafoetida

- 1 cup water

- Salt to taste

- Fresh coriander for garnish

How to Make Kashmiri Nadru Yakhni

1. Prepare the Lotus Stems

Wash the lotus stems thoroughly and peel away any tough outer layer. Cut them into medium-sized pieces.

Boil them in salted water until slightly tender. Drain and keep aside.

2. Prepare the Yogurt

Whisk the yogurt until smooth. Mix in ginger powder, turmeric, coriander powder, and a little salt.

3. Cook the Whole Spices

Heat mustard oil in a deep pan. Add cumin seeds, fennel seeds, cardamom, cinnamon, bay leaf, and asafoetida.

Let the spices release their aroma.

4. Add the Yogurt

Lower the heat and gradually add the yogurt mixture while stirring continuously.

Cook gently until the yogurt thickens and the oil begins to separate.

5. Add the Lotus Stems

Add the cooked lotus stems and water. Mix gently and bring to a simmer.

Cover and cook on low heat for about 10–15 minutes so the lotus stems absorb the flavors.

6. Finish and Serve

Adjust the salt and consistency. Garnish with fresh coriander and serve hot.

Tips

- Wash lotus stems thoroughly to remove any dirt from the inner channels.

- Keep the heat low when adding yogurt to prevent curdling.

- Don't overcook the lotus stems; they should remain slightly firm.

- Mustard oil gives the dish a distinctive traditional flavor.

Serving Suggestion

Serve Kashmiri Nadru Yakhni with steamed basmati rice or Kashmiri-style rice.

Final Thoughts

Kashmiri Nadru Yakhni is a gentle and aromatic dish that highlights the unique texture of lotus stems. Its creamy yogurt gravy and fragrant spices make it a wonderful vegetarian addition to an Indian meal.