Nadru Yakhni

Nadru Yakhni is a traditional Kashmiri dish that highlights the delicate flavors of lotus stems (nadru) cooked in a creamy yogurt-based sauce. This vegetarian delicacy is a part of the rich culinary heritage of Kashmir and is often prepared for special occasions and festive meals. The combination of tender lotus stems with aromatic spices and yogurt creates a dish that is both unique and comforting.
The word “Yakhni” refers to the yogurt-based sauce, which is subtly spiced to enhance the natural flavors of the main ingredient. Nadru Yakhni is mild in heat but rich in taste, making it a favorite among those who appreciate nuanced flavors. This dish pairs wonderfully with steamed rice or naan, making it a versatile addition to any meal.
Ingredients Required for Making Nadru Yakhni

- Lotus stems (नादरु) – 500 grams
- Yogurt (दही) – 2 cups
- Ginger powder (सौंठ पाउडर) – 1 teaspoon
- Fennel powder (सौंफ पाउडर) – 2 teaspoons
- Asafoetida (हींग) – a pinch
- Green cardamoms (हरी इलायची) – 6
- Cloves (लौंग) – 4
- Cinnamon stick (दालचीनी) – 1-inch piece
- Bay leaves (तेज पत्ता) – 2
- Salt (नमक) – to taste
- Mustard oil (सरसों का तेल) – 2 tablespoons
- Water (पानी) – 4 cups
The Step-Wise Process of Cooking Nadru Yakhni
- Prepare the Lotus Stems: Clean and peel the lotus stems. Cut them into 2-inch pieces and set aside.
- Blanch the Lotus Stems: In a pot of boiling water, add a pinch of salt and the lotus stem pieces. Blanch for 5 minutes, then drain and set aside.
- Prepare the Yogurt Mixture: In a bowl, whisk the yogurt until smooth. Add ginger powder, fennel powder, and salt. Mix well.
- Prepare the Spice Infusion: In a large pot, heat the mustard oil over medium heat until it begins to smoke slightly. Reduce the heat and add asafoetida, green cardamoms, cloves, cinnamon stick, and bay leaves. Sauté for a minute until the spices release their aroma.
- Cook the Lotus Stems: Add the blanched lotus stems to the pot and stir to coat them with the spices. Cook for a few minutes until the lotus stems are well mixed with the spices.
- Add the Yogurt Mixture: Reduce the heat to low and gradually add the yogurt mixture to the pot, stirring continuously to prevent curdling.
- Simmer: Add water and bring to a boil. Reduce the heat to low, cover the pot, and let the curry simmer for about 30-40 minutes, or until the lotus stems are tender and the flavors have melded together. Stir occasionally and adjust the seasoning if needed.
- Finish: Once the lotus stems are tender and the sauce has thickened to your desired consistency, remove the pot from heat.
Number of Servings
This recipe serves 4-6 people.
Time Required to Make Nadru Yakhni
- Prep Time: 20 minutes
- Cooking Time: 40 minutes
- Total Time: 1 hour
Important Points to Keep in Mind While Making the Dish
- Ensure the yogurt is well-whisked and smooth to prevent curdling during cooking.
- Mustard oil adds a distinct flavor, but it must be heated to the smoking point to eliminate its raw taste.
- Use fresh spices for the best flavor and aroma.
- Simmer the curry on low heat to allow the flavors to develop fully and the lotus stems to become tender.
How to Serve the Nadru Yakhni

Nadru Yakhni is best served hot with steamed basmati rice or naan. Garnish with fresh coriander leaves for added flavor and color. Accompany the dish with a simple cucumber and yogurt raita to balance the flavors.
Final Thoughts
Nadru Yakhni is a delightful dish that showcases the depth and elegance of Kashmiri cuisine. Its subtle spices and creamy texture make it a comforting and impressive dish to serve at any gathering. Whether you are new to Indian cooking or an experienced chef, this recipe is sure to become a favorite in your culinary repertoire. Enjoy the rich flavors and the warmth it brings to your dining table.
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