Monday, March 5, 2012

Nadir Yakhni (Lotus stem cooked in yogurt sauce)

Ingredients :
Lotus stem (nadir) - 1kg
Curd - 1/2 kg (beaten)
Bay Leaves (tez patta) - 1-2
Cloves - 2
Cumin seeds - 1tsp
Fennel (saunf) powder - 1tsp
Ginger (sund/shonth) powder -1tsp
Black Cardamom - 3-4  (ground)
Small Cardamom - 3-4  (ground)
Cinnamon -1/2 tsp
Asafoetida (hing) - 1 pinch
Green chillies (optional)
Oil - 3 tbsp
Salt - to taste

Procedure :
  • Wash and scrape the lotus stem thoroughly and then cut the stem into 2 inch long pieces.
  • Heat oil in a pressure cooker, add asafoetida, bay leaves, cloves, cumin seeds, black cardamom and 'nadir'. Fry for 2-3 minutes and then add salt.
  • Pressure cook for 5 minutes. On opening check the 'nadir' for tenderness and dry the gravy if any left.
  • Meanwhile beat curd together with cinnamon, ginger powder and fennel powder. 
  • In a separate vessel, heat some oil and add the curd mixture. Saute`at low heat till its smooth.
  • Add this mixture to the contents of the cooker and boil for 5-10 minutes on high flame.
  • Add grounded green cardamom and whole green chillies. 
  • Remove the cooker from the flame and cover it for a minute.
  • Serve hot with rice.


Poonam Borkar said...

very nice recipe..sounds delicious!!

Manisha Dhar said...

thanks Poonam! Glad you liked it..

Extremist said...

I don't know how I am going to find Lotus stems here, but can try chicken yakhni, is it similar to this?

Manisha Dhar said...

If you want to cook chicken yakhni use this recipe.

Anonymous said...

This is really interesting…