Nadru Yakhni (Kashmiri Lotus Stem Curry)

Nadru Yakhni Recipe – Authentic Kashmiri Lotus Stem Curry in Yogurt Gravy

Learn how to make Nadru Yakhni, a traditional Kashmiri lotus stem curry cooked in a mild yogurt gravy. Healthy, comforting, and authentic recipe.

Introduction

Nadru Yakhni is a comforting and elegant dish from Kashmir, made using lotus stem (nadru) cooked gently in a creamy yogurt-based gravy. Mildly spiced, aromatic, and soothing to the stomach, this dish reflects the slow-cooked, soulful nature of traditional Kashmiri cuisine. Unlike spicy curries, Nadru Yakhni is subtle, balanced, and deeply satisfying.

Traditional & Regional Value of Nadru Yakhni

In Kashmir, lotus stem is harvested from Dal Lake and nearby wetlands and is a staple vegetable in many households. Yakhni-style cooking, which uses yogurt instead of tomatoes or onions, is a signature of authentic Kashmiri Pandit cuisine. Nadru Yakhni is often prepared during special family meals, festivals, and winter gatherings, symbolizing warmth, purity, and tradition.

Is Nadru Yakhni Healthy?

Yes, Nadru Yakhni is both nourishing and light. Lotus stem is rich in dietary fiber and supports digestion, while yogurt provides probiotics and calcium. Since this dish uses minimal oil and no heavy masalas, it is gentle on the stomach and suitable for people who prefer mild, wholesome meals.

• Good for digestion
• Rich in fiber and antioxidants
• Protein and calcium from yogurt
• Low in spice and oil

Recipe Key Ingredients & Steps (Quick Summary)

Key Ingredients

• Lotus stem (nadru), cleaned and sliced
• Fresh yogurt (curd), well whisked
• Fennel powder (saunf)
• Dried ginger powder (sonth)
• Bay leaf
• Cloves and green cardamom
• Mustard oil or ghee
• Salt to taste

Quick Cooking Steps

• Boil lotus stem slices until tender and drain well.
• Heat mustard oil or ghee in a pan and add whole spices.
• Lower the heat and add whisked yogurt slowly, stirring continuously.
• Add fennel powder, dry ginger powder, and salt.
• Add boiled lotus stem and simmer on low heat until the gravy thickens.
• Switch off heat and let it rest for a few minutes before serving.

Watch video and learn how to make Nadru Yakhni

Tips & Tricks

• Always whisk yogurt thoroughly to avoid curdling.
• Keep the flame low when adding yogurt.
• Pre-boiling lotus stem ensures a soft texture.
• Mustard oil adds authenticity, but ghee works well too.

Variations of Nadru Yakhni

• Nadru Yakhni with Dum Aloo: Add small boiled potatoes for a richer meal.
• Vegan Nadru Yakhni: Use thick almond or cashew yogurt.
• Garlic-free version: Traditionally, garlic and onion are avoided.

What Can Be Eaten Together or Served With Nadru Yakhni?

• Steamed basmati rice
• Kashmiri haakh (greens)
• Simple moong dal
• Plain naan or soft roti

Frequently Asked Questions (FAQ)

What is lotus stem called in India?

Lotus stem is commonly known as Nadru in Kashmir and Kamal Kakdi in other parts of India.

Is Nadru Yakhni spicy?

No, this dish is mildly flavored and not spicy. It focuses on aroma rather than heat.

Can I store Nadru Yakhni?

Yes, it can be stored in the refrigerator for up to 24 hours. Reheat gently on low flame.

Can this dish be made without mustard oil?

Yes, ghee or neutral oil can be used, but mustard oil gives the authentic Kashmiri taste.

Nadru Yakhni recipe, Kashmiri lotus stem curry, nadru recipe, Kashmiri vegetarian curry, yogurt based curry, kamal kakdi Kashmiri style, traditional Kashmiri food

Nadru Yakhni

Nadru Yakhni is a traditional Kashmiri curry made with lotus stems cooked in a mild, aromatic yogurt-based gravy, known for its delicate flavors and rich texture. It is a staple in Kashmiri cuisine, often served with steamed rice or flatbreads.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 Servings

Course: Main Course

Cuisine: Indian

Calories: 225

Ingredients Equipment Method Notes

Ingredients

  

• Lotus stem Nadru: 2 cups (approximately 500 grams)
• Yogurt Dahi: 2 cups (approximately 500 grams), at room temperature
• Ghee: 1–2 tablespoons 15–30 ml
• Cinnamon stick: 1/2 inch 1–2 cm
• Green cardamom: 2–4 pods slit or crushed
• Black cardamom: 1–2 pods crushed
• Cloves: 4–6
• Fennel powder Saunf: 1/2–2 teaspoons (2.5–10 grams)
• Ginger powder Saunth: 1/2–1 teaspoon (2.5–5 grams)
• Cumin seeds Jeera: 1/2–1 teaspoon (2.5–5 grams)
• Asafoetida Hing: A pinch (1/8–1/4 teaspoon)
• Turmeric powder: 1/4–1/2 teaspoon 1–2 grams, optional
• Salt: To taste approximately 1–1.5 teaspoons (5–7.5 grams)
• Rice flour or gram flour Besan: 1 teaspoon (5 grams), optional for thickening
• Kashmiri chili powder: 1/2–1 teaspoon 2.5–5 grams, for tempering
• Fresh coriander leaves: For garnish chopped

Equipment

• Pressure cooker or saucepan
• Mixing bowls
• Whisk or spoon for blending yogurt
• Small pan for tempering
• Knife and cutting board
• Measuring spoons and cups

Method

 

1. Peel the lotus stems using a vegetable peeler and slice them into 1/2-inch thick pieces or diamond shapes. Rinse thoroughly under running water, passing water through the holes to remove any dirt.
2. Soak the sliced lotus stems in lukewarm water for 20 minutes to loosen trapped mud, then drain and set aside.
3. In a pressure cooker, heat 1 teaspoon of ghee. Add whole spices (green cardamom, black cardamom, cloves, cinnamon, and fennel powder), and sauté for 10–15 seconds until aromatic.
4. Add the lotus stems and stir for 1–2 minutes. Pour in 2.5 cups of water and pressure cook for 5–6 whistles on medium heat, or until the stems are tender.
5. In a separate bowl, whisk the yogurt with 1 teaspoon of gram flour or rice flour and 1/2 cup of water until smooth.
6. This prevents curdling when added to hot liquid.
7. Once the lotus stems are cooked, open the pressure cooker and carefully add the yogurt mixture. Stir continuously to avoid curdling.
8. Add salt, turmeric, ginger powder, cardamom powder, and fennel powder. Simmer on low heat for 20 minutes, stirring occasionally.
9. In a small pan, heat 1 tablespoon of ghee. Add cumin seeds and asafoetida. When they crackle, add Kashmiri chili powder and immediately pour the mixture over the hot curry.
10. Cook for 2 more minutes. Garnish with fresh coriander leaves and serve hot with steamed rice, naan, or roti.

Notes

Safety Notes:

Always use room temperature yogurt to prevent curdling when adding to hot gravy.
Stir continuously during the final simmering stage to avoid burning or curdling.
Handle hot pressure cooker carefully; release pressure naturally before opening.
Substitutions:

Yogurt can be replaced with coconut milk for a dairy-free version, though flavor will differ.
Gram flour can be substituted with rice flour or omitted if a thinner gravy is preferred.
Fresh ginger can replace ginger powder, though adjust quantity accordingly.
Storage:

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on low heat to avoid curdling.
Pro Tips:

Do not overcook the lotus stems before pressure cooking; they should remain firm but tender.
Whisking the yogurt thoroughly with flour ensures a smooth, creamy gravy.
The tempering step (tadka) with ghee, cumin, and chili powder enhances the aroma and depth of flavor.