Until I got married to a pure vegeterian family of J&K, I had no clue that people eat lotus stem and it is one of the popular dish of this state. First I tasted this yummy dish on my wedding day amazed me. I learned this recipe from my mother in law. Nandru or kamal kakdi locally known is an alternative for meat in vegeterian cuisines.
Yakhni is a popular yogurt based kashmiri curry and this version is a made with crunchy lotus stem called Nandru in kashmir. It is infused with cardamom, bay leaves, ginger powder and balanced out with curd.
Ingredients:
Lotus stem, 250 gm
Curd, 2 cups
Ghee, 2 tablespoons
Gram flour ( besan ) 2 tablespoons
Fennel powder 1/2 teaspoon
Ginger powder, 1/2 teaspoon
Cummin powder, 1/2 teaspoon
Cardamom pods, 2
Cinnamon stick, 1
Bay leaves, 2
Green chillies 2 , chopped
Water, 1 cup
Salt to taste
Coriander for garnishing
Method:
To make nandru yakhni, peel the skin of lotus stem, slice thinly, wash it and cook in water until tender.
Now in a bowl, combine yogurt, water and gram flour well.
Heat a pan, add ghee, put bay leaves, cardamom pods, cinnamon stick, chopped green chillies and fry for 30 seconds. Now pour whisked yogurt mixture and cook for few minutes. Add cooked lotus stem, fennel powder, cumin powder, ginger powder and salt, continue to cook for few more minutes in simmer.
Before turn off flame, pour 1 tablespoon of ghee for aroma. Garnish with coriander.
Enjoy with rice or roti !!
Yakhni is a popular yogurt based kashmiri curry and this version is a made with crunchy lotus stem called Nandru in kashmir. It is infused with cardamom, bay leaves, ginger powder and balanced out with curd.
Ingredients:
Lotus stem, 250 gm
Curd, 2 cups
Ghee, 2 tablespoons
Gram flour ( besan ) 2 tablespoons
Fennel powder 1/2 teaspoon
Ginger powder, 1/2 teaspoon
Cummin powder, 1/2 teaspoon
Cardamom pods, 2
Cinnamon stick, 1
Bay leaves, 2
Green chillies 2 , chopped
Water, 1 cup
Salt to taste
Coriander for garnishing
Method:
To make nandru yakhni, peel the skin of lotus stem, slice thinly, wash it and cook in water until tender.
Now in a bowl, combine yogurt, water and gram flour well.
Heat a pan, add ghee, put bay leaves, cardamom pods, cinnamon stick, chopped green chillies and fry for 30 seconds. Now pour whisked yogurt mixture and cook for few minutes. Add cooked lotus stem, fennel powder, cumin powder, ginger powder and salt, continue to cook for few more minutes in simmer.
Before turn off flame, pour 1 tablespoon of ghee for aroma. Garnish with coriander.
Enjoy with rice or roti !!