Monday, November 05, 2012

Nadru Yakhni /Lotus stem and yoghurt curry

Lotus stems cooked with mild aromatic spices and yoghurt-A speciality of Kashmir(India)


To boil with-
  • Lotus steams-2 cup
  • Slit green chilies-4
  • Green cardamom-2
  • Black cardamom-2
  • Cloves-4
  • Cinnamon-1/2 inch
  • Fennel powder(saunf)-1/4 tsp
  • Shah jeera/cumin seeds-1/4 tsp
  • Yoghurt-2 cup
  • Gram flour/besan-1 tsp(optional) 
  • Fennel powder-1/2 tsp
  • Ginger powder (saunth)-1/2 tsp
  • Cardamom powder-1/3 tsp
  • Salt-1tsp
  • Turmeric-1/3 tsp*
  • Fresh coriander-2tbsp
  • Ghee(clarified butter)-2 tbsp
  • Cumin seeds-1/2 tsp
  • Kashmiri chili powder-1/2 tsp
  • Asafoetida-1/4 tsp

  1. Wash and scrape the lotus steams and then slice them thinly.
  2. Soak them in luke warm water for 20 minute to loosen any mud and dirt inside the holes and then wash well.
  3. Take 1 tsp ghee in a pressure cooker and add the sliced lotus steams and whole green and black cardamom,cloves,shah jeera,cinnamom,and fennel powder(all the ingredients listed in -to boil)
  4. Add 2.5 cup water and pressure cook for 5-6 whistles on medium heat or till cooked properly and become soft.
  5. In a bowl beat the yoghurt and 1 tsp gram flour(optional),and then add in the pressure cooker
  6. Mix 1/2 cup water,salt ,turmeric, ginger powder,cardamom powder,1/2 tsp fennel powder,mix and add in the cooker.
  7.  Now cook the curry on low heat for 20 minutes (without puting the cooker lid),keep stirring to avoid curdling.
  8. Heat ghee in a small pan,add cumin and asafoetida ,
  9. When start crackling add kashmiri chili powder and immediately pour over the boiling gravy.
  10. Cook for 2 minutes and add chopped fresh coriander.
  11. Serve hot.
Addition of turmeric is optional,if you want a white gravy then omit it.
Serving suggestions-best serves with boiled rice and naan


PT said...

we dont get lotus stem in chennai.. it looks rich and delicious curry..

DivyaGCP said...

So aromatic and flavorful.. Looks delicious..

Vijayalakshmi Dharmaraj said...

its new to me...
Today's Recipe - Baked Idli without Idli Pan

Faseela Noushad said...

wow....super yummy

Gauri said...

I had been to Kashmir in 2005 and this was the first dish I ate there. You bought back so many memories, thank you so much for sharing this recipe, back then I only loved to eat never thought of cooking, so dint bother to ask for the recipe. I have booked marked this recipe and will try it when I find some lotus stems here in Bangalore!

Meena B said...

wow i never made anything with lotus stem like this
i bet its delicious

mostly sindhis r fond of lotus stem a lot

adirasam-- a sweet

divya said...

OMG...this is so delicious...i'm drooling....

Treatntrick Treat and Trick said...

This looks awesome and so yum!

Divya Pramil said...

Looks like a creamy curry if someone said it was kofta curry I would have believed :) Yum!!
SNC - 1 Results

Santanu Debnath said...

Nice recipe, first time heard about such recipes....liked it.
I blog @

Teena Mary said...

wow love this creamy & delicious looking curry!!

Suja Manoj said...

Never tried this before,unique recipe

Julie said...

unique & delicious:)
Join my ongoing EP events-Asafoetida OR Fennel seeds @ Divya's Culinary Journey

Aruna Manikandan said...

looks healthy and delicious :)

Nayana Shetti said...

Deliciously cooked lotus stem curry!! something very different

Deepti said...

I did make this and it was awesome. Everyone loved this recipe! Thanks to you...


Reshmi Mahesh said...

I have never cooked with lotus stem...have seen this in Indian stores...will try this curry sometime as it looks delicious..

Lakshmi @Purevegetarian said...

It looks tantalizing!