Nadru Yakhni
By Nandini Bhushan
The picturesque and spectacular paradise of Kashmir is known for its breathtaking landscape. Its flavourful and aromatic cuisine has a delightful blend of Indian, Central Asian and Persian influences. From the traditional Wazwan to the quintessential Kahwa, traditional Kashmiri food bursts with the aroma of whole spices. Broadly categorised into two groups – Kashmiri Pandit Cuisine and Kashmiri Muslim Food, the food is primarily dominated by meat dishes but at the same time also offers a wide variety of vegetables and rice dishes. Overall, Kashmiri cuisine is a delightful exploration of unique and unforgettable dining experiences.
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Nadru or Lotus stem is an irreplaceable ingredient in a traditional Kashmiri kitchen. The earthy and fibrous texture of nadru is a great substitute for lamb dishes. Nadru Yakhni, especially cooked during Navroz or Irani new year, is a mildly spiced Kashmiri dish in yoghurt gravy.
Ingredients
(Serving for 4)
Nadru: ½ kg
Curd: 1 cup
Shah jeera: ½ tsp
Green cardamom: 3
Black cardamom: 2
Cinnamon sticks: 2
Clove: 6
Peppercorn: 4
Turmeric powder: ½ tsp
Fennel powder: 1 tsp
Ginger powder: 2 tsp
Asafoetida: a pinch
Oil : 3 tsp
Salt to taste
Step 1
Slice the nadru and wash them a couple of times.
Step 2
In a deep pan add about half a litre of water along with nadru, salt and turmeric powder. Strain the excess water.
Step 3
In the meantime whisk the curd and if required add a tsp of besan to avoid the curdling of the curd.
Step 4
Heat oil in a pan. Add shah jeera, cardamom. Cinnamon, clove and let it splutter.
Step 5
Pour the whisked curd and let it simmer for about 8 to 10 minutes along with hing, ginger powder, saunf powder, and salt and let it simmer in the yoghurt sauce for about five to seven minutes.
Step 6
Nadru Yakhni is ready to be served along with rice and deep-fried nadru chips.
