Lets Make Nadru Yakhni Recipe Together
It was a beautiful morning. Amid the lush green hills stood a vibrant and lively city and nestled within it was a stunning lake — so serene that it looked as if a layer of white mist was floating gently over its surface.
In the early morning hours, several boats glided across the lake, each filled with a variety of fresh vegetables and greens. Among them, one boat caught my attention — something about it felt familiar. As I moved closer, I realized it was filled with lotus stems, also known as Kamal Kakdi.
Here in Kashmir, these lotus stems are harvested from the very lake I was admiring — the famous Dal Lake. Locally, they are called Nadru. In Kashmir, a delicious and flavorful dish is made using these stems, known as Nadru Ki Yakhni — a true delicacy of the region.
What is Nadru Yakhni Recipe?
Nadru — A Kashmiri Treasure
As I mentioned earlier, here in Jammu and Kashmir, especially in the Kashmir Valley, lotus stems are locally known as Nadru. And Yakhni refers to a special type of Kashmiri curry, made using curd (yogurt) and a blend of vibrant, aromatic local spices.
Yakhni isn’t limited to Nadru alone — it is prepared using a variety of ingredients. In the coming days, I’ll be sharing with you several versions of this soulful dish: Dal Yakhni, Mutton Yakhni, Chicken Yakhni, and more.
But for today, our focus remains on the beloved Nadru Yakhni.
Being a Kashmiri myself, I can say with pride and passion that I have a deep love for such delicious traditional recipes. Not only do I enjoy eating them, but I also absolutely love cooking them.
And I firmly believe that no matter how small or simple a recipe may be — if it’s not made with heart, it will never turn out well.
In cooking, it’s not just about spices, salt, or heat. There’s one very important ingredient that goes into every successful recipe across the world — and that is “love” (Mann).
When something is cooked with love, it always tastes extraordinary.
Ingredients for Nadru Yakhni
Here’s what you’ll need to prepare a traditional bowl of Nadru Yakhni:
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Lotus stem (Nadru / Kamal Kakdi) – 500g
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Curd (yogurt) – 1 cup (whisked well, not sour)
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Mustard oil – 2 to 3 tablespoons
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Fennel powder (saunf) – 2 tsp
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Dry ginger powder (sonth) – 1 tsp
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Asafoetida (heeng) – a pinch
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Green cardamom (elaichi) – 2 to 3 pods
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Cloves (laung) – 2 to 3
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Bay leaf (tej patta) – 1
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Salt – to taste
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Water – as required
Approximate Cooking Time
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Preparation Time: 15 minutes
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Cooking Time: 30–35 minutes
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Total Time: ~50 minutes
Note: Nadru takes about 15–20 minutes to boil until soft, and another 15–20 minutes to simmer in curd gravy. Kashmiri home cooks often emphasize slow cooking for rich flavor infusion.
Seasonal Availability of Nadru
Best Season:
Winter and Spring — from October to March
Lotus stems are harvested in Kashmir from the frozen or semi-frozen Dal Lake and Wular Lake during winter months. This makes Nadru a popular winter delicacy, when it’s most tender and fresh. Traditional Kashmiri households and street markets such as those around Gada Kocha, Rainawari, and Hazratbal are known to sell Nadru in bulk during winter.
Step-by-Step Recipe: How to Make Nadru Yakhni Racipe
Step 1: Prepare the Lotus Stems
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Wash the Nadru thoroughly to remove any mud.
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Peel the skin and slice them into 1–1.5-inch pieces.
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Boil them in water for 15–20 minutes or until tender.
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Drain and set aside.
NOTE: Nadru is fibrous and often grows in muddy lakes, so thorough cleaning and boiling is essential to soften it and remove any impurities.
Step 2: Prepare the Yogurt Gravy
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In a bowl, whisk the curd until smooth to avoid curdling.
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In a pan, heat mustard oil until it reaches smoking point (very important in Kashmiri cuisine).
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Reduce flame and add heeng, cardamom, cloves, and bay leaf. Sauté for a few seconds.
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Lower the heat and slowly add the whisked yogurt, stirring constantly.
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Add fennel powder, dry ginger powder, and salt.
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Let it simmer for 5–7 minutes on low heat while stirring.
Note: In Kashmiri cooking, mustard oil is always smoked to remove bitterness. Curd is whisked well to prevent splitting.
Step 3: Combine and Cook
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Add the boiled Nadru pieces into the simmering gravy.
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Add a little water if needed to adjust consistency.
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Let the curry cook for 10–15 minutes on low flame so the Nadru absorbs the flavors.
Note: According to traditional Kashmiri cooking methods, Nadru is always simmered in the gravy to let the curd and spice flavors penetrate deeply.
Step 4: Serve
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Turn off the heat and let it rest for 5 minutes before serving.
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Serve hot with steamed rice or Kashmiri roti. Click Here
My Note
As I said before, I am from Kashmir myself, and this recipe is straight from my family kitchen. Nadru Yakhni has always been one of my favorite dishes — not just to eat, but to cook. I truly believe that no recipe turns out great without love, and every time I make this dish with heart, it never fails to impress.
Serving Suggestions
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Best enjoyed with hot white rice
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Serve with a side of mint chutney or radish salad
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Can be part of a full vegetarian Wazwan thali
Summary
| Aspect | Details |
|---|---|
| Dish Name | Nadru Yakhni |
| Main Ingredient | Lotus Stem (Nadru) |
| Cuisine | Kashmiri |
| Cooking Time | ~50 minutes |
| Seasonal Availability | October – March |
| Difficulty Level | Easy to Moderate |
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