Nadru Ki Yakhni (Lotus Stem Yakhni)

Image showing Nadru Yakhni (Lotus Stem Yakhni)

Yakhni are cooked using Yoghurt and are famous cuisine from Kashmir. Nadru Yakhni finds its place in all celebrations and marriage ceremonies. Here I present you the full recipe. Enjoy the mouth watering delicacy from Kashmir.

How to make Lotus Stem Yakhni:

Objective: Learn how to make authentic Lotus Stem Yakhni.

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Total time: 30 minutes

Servings: 4-5

Cuisine: Indian (Kashmiri)

How to make Lotus Stem yakhni

Video: Video showing the detailed recipe

Video duration: 13:18 minutes.

Watch the full video for complete recipe here.

Ingredients:

Recipe Specific Ingredients:

Lotus Stems: 500 Gms

Curd (Yoghurt): 500 Gms

Spices:

Asafoetida: 1 pinch

Cumin Seeds: 1 tea spoon

Ginger Powder: 1 tsp

Fennel Powder: 1/2 tea spoons

Cloves: 1/2 tea spoons

Pepper Corn: 2 tsp

Big Cardamom: 7-8 Pieces

Cinnamon: 1 piece of 1 inch length

Basic Ingedients:

Salt: 1 tsp (as per taste)

Green Chilies: 2-3

Mustard Oil: 1spoon

Image showing pieces of Lotus Stems

How to do Basic preparation:

Peel the Lotus Stems and clean them thoroughly with fresh water.

Cut the stems into pieces.

Boil the stems in water added with salt and little turmeric powder. This will clean the stems from inside. Discard the water and wash them with fresh water.

How to prepare Youghurt for the gravy:

Take the Youghurt in a pan and let it come to boil on slow flame.

Keep stirring till it thickens. Else it can curdle.

Powder 1 cinnamon, 3-4 cardamoms and 1 tsp of whole pepper.

How to Fry the Lotus Stems:

Heat some oil in a pan.

Add the Lotus Stems and fry them a little till they change their colour to little brownish.

You can buy the utensils from here:

How to cook Mushroom Yakhni for final dish:

Heat some oil in a pressure cooker, around 1 to 1 1/2 spoons.

Add a little of Asafoetida and 1 tsp of cumin seeds and sauté them well.

Add the Lotus stems and shallow fry them.

Add salt 1 tsp, 2 tsp fennel powder and mix it well.

Add cinnamon, 2-3 big cardamoms, 3-4 cloves and one tsp black pepper corns and saute it well.

Add a little water to cover the stems in water.

Cover the cooker with the lid till you hear the whistle and then cook on low flame for 4-5 minutes. Remember Lotus Stems should not lose the crunch.

Switch off the flame and let the steam come out and open the lid.

Now again put it on low flame. Add the whisked yoghurt slowly while stirring it well. Remember the yoghurt should be on room temperature.

Keep adding the whole yoghurt slowly and stirring it may curdle.

Let it come to the boil again.

Add the powdered spices.

Add chopped green chilies to it.

Let it boil for another few minutes.

Shift to serving bowl.

Serve hot. You can enjoy this delicacy from Kashmir with rice or chapatis. But It goes well with rice.

Yakhni is quite popular in Kashmir where vegetables are cooked in thick gravy of yogurt. Enjoy!

Some of the links in this article are "affiliate links", a link with a special tracking code. This means if you click on an affiliate link and purchase the item, we will receive an affiliate commission. The price of the item is the same whether it is an affiliate link or not. Regardless, we only recommend products or services we believe will add value to our readers. By using the affiliate links, you are helping support our Website, and we genuinely appreciate your support.
About Sanjay Pandita 67 Articles
Sanjay Pandita is an alumni of REC (NIT) Srinagar and has a great interest in travelling and food. He has a keen interest in trying different cuisine and writes about food and health. Here he brings authentic cuisine from Kashmir and other regions. You may also contact him for Web Development, SEO and Writing projects.

Be the first to comment

Leave a Reply