Nandoo or Nandru Yakhni is a traditional Kashmiri-style recipe. It is made with lotus root or lotus root in a yogurt sauce. The lotus root/stem called nandru here is very popular in Kashmiri cuisine (Kashmiri nadru yakhni recipe). In most vegetarian dishes, lotus root is used as a meat substitute.
Kashmir is said to be a paradise on earth, and traditional Kashmiri cuisine has evolved over the years. The dietary habits of various invaders have a clear impact on the food here. Many delicious dishes are cooked here in different cooking styles.
Cinnamon, black cardamom, green cardamom, cloves, saffron, fennel and curd are widely used in traditional Kashmiri cuisine. Kashmiri red peppers are another important ingredient. This chili is not spicy, but its color is a very spicy red. The nandru yakhni recipe can be served with naan or rice for lunch or dinner.
you need to do
1 cup lotus root, 2 cups curd, 1 tbsp gram flour, 1 tsp dried ginger powder, 1 tsp ground fennel, 2 tsp cardamom, 1 inch cinnamon stick, 2 cardamom, 2 cardamom, 2 cloves, 1 slice bay leaf, 1/4 tsp asafoetida, 1 tsp Indian curry powder, 3 to 4 tbsp ghee, salt – as per taste
How To Make Kashmiri Style Nandru Yakhni Recipe – Lotus Root in Yogurt Sauce
To make lotus root in yogurt sauce, peel and slice the lotus root. Wash thoroughly with water. Put the lotus root in a saucepan and cook until softened. Do not overcook or mash.
In a bowl, whisk together curds, water (about 3/4 cup) and gram flour.
Heat 3 tablespoons of ghee in a pan. Add the cumin seeds and fry for a minute.
Add the whipped yogurt to the mixture. Let it boil for about 10 minutes.
Now add the ripe lotus root, sprinkle with masala, fennel powder and cook over low heat for about 5 minutes.
Melt remaining ghee in another pan. Add cumin seeds and blend for 10-15 seconds. Then add cinnamon, cloves and cardamom, bay leaves and saute until fragrant. Sprinkle asafoetida over Kashmiri-style lotus root in a condensed lactic acid sauce, then turn off the gas.
Add this curd to the gravy and mix well. Turn off the heat and serve immediately. You can garnish Nandru Yakhni recipe with dried mint before serving. Enjoy with rice or naan.
