Nadru Yakhni
Ingredients
- 200 g Lotus Stem
- Water for boiling
- Salt
- Haldi
For Gravy
- 1 cup Dahi/yoghurt/curd
- 1 tbsp Besan
- 1 tsp Red Kashmiri chili powder
- 1 tsp Haldi
- 1 tsp Saunf powder fennel seeds powder
- 1/2 tsp Dry ginger powder
For Tadka
- 2 tbsp Ghee
- 2 sticks Cinnamon (2 inch)
- 2 Cardamom
- 4 Green Cardamom
- 2 Cloves
Instructions
- Peel the skin of the lotus stem and thoroughly wash it
- Cut the Lotus stem into pieces
- Boil the Lotus stem (either in an open vessel or a pressure cooker; if using a pressure cooker then boil it till 1 whistle)
- Strain out the water from boiled lotus stem
- In a bowl, add curd and whisk it well
- Now add the gram flour or besan and whisk till no lumps are left
- To this add red chilli powder and turmeric powder
- Mix it again
- In another small bowl, add dry ginger powder and saunf powder (fennel seeds powder)
- Now add some water to make it a liquid mixture. And mix these well
- In a Kadai or Pan add the ghee and all the spices for Tadka
- Let them crackle
- Now add the dry ginger and soft powder-liquid mixture
- Mix them well
- Next, add the curd mixture and stir continuously on a medium flame till it starts to boil
- Once it starts to boil add the boiled Lotus stem pieces
- Let them cook for about 2 to 3 minutes on Medium flame
- The tasty and authentic recipe of nadru yakhni is ready to serve
- Garnish it with coriander
Notes
NADRU YAKHNI CAN BE SERVED with any Indian bread or chapati or rice or pulav
