Jammu and Kashmir

Nadru yakhni

Name: Nadru yakhni
Total time: 45 min
Yield: 4 servings
Cuisine: Kashmiri
Ingredients: 2 to 3 stems sliced diagonally lotus stem (lotus root); 1 2/3 cups whisked curd (plain yogurt, natural yoghurt); 2 tbsp mustard oil; Whole spices, black and green cardamom, cloves, bay leaf; 1 tbsp powdered fennel seeds; 1 tsp dry ginger powder (ground ginger); a pinch asafoetida; Mint leaves, dried, 1 tsp; 1 1/4 cups water; Salt, to taste

Lotus stem slices in a fennel and cardamom yogurt gravy. Crunchy, creamy and very Kashmiri Pandit.

45 minTime

7 gProtein each

mildSpice

Roots from the lakes2 chapters · 1 min read

Make it your way

Grandma's wayLotus stem, yogurt, fennel. Pandit kitchen classic.

The original

216kcalsame

7 gproteinsame

6 gfibresame

45minutessame

Classic nadru yakhni.

Per serving, worked out from the ingredient table.

Ingredients

Lotus stem (lotus root)2 to 3 stems, sliced diagonally

Curd (plain yogurt, natural yoghurt)1⅔ cups, whisked

Mustard oil2 tbsp

Whole spicesblack and green cardamom, cloves, bay leaf

Fennel seeds1 tbsp, powdered

Dry ginger powder (ground ginger)1 tsp

Asafoetidaa pinch

Mint leavesdried, 1 tsp

Water1¼ cups

Saltto taste

Method

4 steps

1Wash the lotus stem thoroughly, flushing water through the holes. Peel and slice diagonally.
2Boil the slices in salted water for 10 to 15 minutes until a knife goes in but they stay crunchy. Drain.
3Whisk curd until smooth and heat with a cup of water, stirring constantly in one direction until it boils.
4Heat mustard oil until it smokes, cool slightly, add whole spices and asafoetida, then the lotus stem. Pour in the curd, fennel and dry ginger. Simmer 10 minutes. Finish with dried mint.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Jammu and Kashmir

Nadru yakhni

Lotus stem slices in a fennel and cardamom yogurt gravy. Crunchy, creamy and very Kashmiri Pandit.

45 minTime

7 gProtein each

mildSpice

Roots from the lakes2 chapters · 1 min read

Make it your way

Grandma's wayLotus stem, yogurt, fennel. Pandit kitchen classic.

The original

216kcalsame

7 gproteinsame

6 gfibresame

45minutessame

Classic nadru yakhni.

Per serving, worked out from the ingredient table.

Ingredients

Lotus stem (lotus root)2 to 3 stems, sliced diagonally

Curd (plain yogurt, natural yoghurt)1⅔ cups, whisked

Mustard oil2 tbsp

Whole spicesblack and green cardamom, cloves, bay leaf

Fennel seeds1 tbsp, powdered

Dry ginger powder (ground ginger)1 tsp

Asafoetidaa pinch

Mint leavesdried, 1 tsp

Water1¼ cups

Saltto taste

Method

4 steps

1Wash the lotus stem thoroughly, flushing water through the holes. Peel and slice diagonally.
2Boil the slices in salted water for 10 to 15 minutes until a knife goes in but they stay crunchy. Drain.
3Whisk curd until smooth and heat with a cup of water, stirring constantly in one direction until it boils.
4Heat mustard oil until it smokes, cool slightly, add whole spices and asafoetida, then the lotus stem. Pour in the curd, fennel and dry ginger. Simmer 10 minutes. Finish with dried mint.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Nadru yakhni

Make it your way

Ingredients

Method

Nadru yakhni

Make it your way

Ingredients

Method

Make it a meal