A Kashmiri curry made with lotus stem and yogurt. Nadroo Yakhni is a delicacy from the land of Kashmir and tastes nothing less than heavenly.
Nadroo or Lotus Roots are cooked in yogurt with a variety of spices to make this delicious gravy. It goes well with steamed rice or biryani.
This sunday U4U Voice exclusively brings The Flavour of Kashmir “Nadroo Yakhni” recipe for the readers.
- 500 gm lotus stem
500 gm yoghurt
25 gm dry ginger powder
25 gm green cardamom powder
50 gm fennel powder
2 gm bay leaves
5 gm asafoetida
Salt to taste
Cut the lotus stem into 1/2 inch pieces.
Whip the yoghurt.
Boil 1 litre of water and cook lotus stems for 10 minutes.
Add all the ingredients and cook briskly for another 15 minutes stirring constantly until the lotus root is tender and the gravy is creamy.
Serve as an accompaniment with rice.