Nadru Yakhni

"Nadru Yakhni: Dive into Kashmiri Cuisine with Every Silken Bite!" 😊

Kashmiri Nadru Yakhni: A Subtle Symphony of Lotus Roots and Aromatic Spices

Nadru Yakhni is a dish that beautifully embodies the essence of Kashmiri Pandit cuisine, blending the subtle flavors of lotus roots (nadru) with the aromatic richness of a yogurt-based sauce. This unique delicacy, often served during special occasions and festive gatherings, is a testament to the culinary heritage of the Kashmir Valley. Its delicate flavors and aromatic spices create a harmonious blend that delights the palate. Here’s how you can recreate this Kashmiri gem in your kitchen.

Ingredients

- For the Yakhni:

- 500 grams lotus root (nadru), cleaned and sliced diagonally

- 4 cups water

- 2 cups yogurt, whisked

- 2 tablespoons besan (gram flour)

- 2-3 green cardamom pods

- 2-3 black cardamom pods

- 4-5 cloves

- 1 stick cinnamon

- 2-3 bay leaves

- 1 teaspoon cumin seeds

- 1 teaspoon fennel seeds

- 1/2 teaspoon turmeric powder

- 1 teaspoon dried ginger powder (saunth)

- 1/2 teaspoon garam masala

- 2 tablespoons ghee (clarified butter)

- Salt to taste

- Fresh coriander leaves for garnish

Instructions

1. Prepare the Nadru:

- Clean the lotus roots thoroughly to remove any mud or dirt. Slice them diagonally into thin pieces and set aside.

2. Blanch the Nadru:

- In a large pot, bring 4 cups of water to a boil. Add the sliced lotus roots and blanch for about 5-7 minutes until tender but still slightly crisp. Drain and set aside.

3. Prepare the Yakhni:

- In a heavy-bottomed pan, heat ghee and add cumin seeds, fennel seeds, cardamom pods, cloves, cinnamon, and bay leaves. Sauté until the spices release their aroma.

- In a separate bowl, whisk the yogurt and besan together until smooth. Gradually add this mixture to the pan, stirring continuously to prevent curdling.

- Add turmeric powder, dried ginger powder, garam masala, and salt. Mix well and bring the mixture to a gentle simmer.

4. Add the Nadru:

- Add the blanched lotus root slices to the simmering yogurt sauce. Cook on low heat for about 15-20 minutes, allowing the flavors to meld together and the sauce to thicken.

5. Garnish and Serve:

- Once the nadru are tender and the yakhni has reached a creamy consistency, turn off the heat. Garnish with fresh coriander leaves.

- Serve the Kashmiri Nadru Yakhni hot with steamed rice for a traditional and comforting meal.

Tips

- The key to a perfect Nadru Yakhni is ensuring the yogurt does not curdle. Whisk the yogurt well and add it gradually while stirring.

- Adjust the spices according to your taste preference. Kashmiri cuisine is known for its balanced and aromatic flavors.

- For an added depth of flavor, you can lightly fry the blanched nadru in ghee before adding them to the yakhni.

Experience the delicate and aromatic flavors of Kashmir with Nadru Yakhni, a dish that promises to transport you to the serene valleys with every bite. Happy cooking! 😊

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