How to make Nadru Yakhni in easy steps

Nadru Yakhni Recipe is the Lotus Stem in the pool of Yogurt and spices. Lotus roots/stem is very popular in Kashmiri cuisine. They are also called as Nandru or kamal kakdi. Lotus stem is used as an alternative for meat in most vegetarian cuisines.

There are many health benefits of LOTUS STEM aka NADRU like Lotus stem is a great source of Vitamin C, which helps boost the immunity of a person and fight viral infections. The root also contains essential minerals like zinc, magnesium, copper and iron, which help the body in the production of red blood cells.

Kashmiri cuisine uses cinnamon, black cardamom, green cardamom, cloves, saffron, saunf, and curd (yogurt) widely in their cuisine. Kashmiri red chilies are the other essential ingredient, this chili gives a nice vibrant color, but is not pungent at all. Lets start with our recipe..


  • 1-2 cups Nadru (Lotus Root), sliced
  • 1 tbsp mustard oil
  • One tbsp ghee
  • 1 cup Curd/Yoghurt
  • 1-2 green chilies, slit
  • 1-2′ cinnamon stick
  • 2-3 green cardamoms
  • 5-6 cloves
  • 1/2 tsp. cumin seeds
  • 1/4 tsp. asafoetida
  • 2 tsp. ginger powder
  • 1 tsp. cumin powder
  • 2 tsp. fennel powder
  • 1/2 tsp. cardamom powder
  • 1/2 tsp. garam masala powder
  • 1 tsp. salt or to taste


  1. Wash and scrape the lotus steams and then slice them thinly.
  2. Soak them in luke warm water for 20 minute to loosen any mud and dirt inside the holes and then wash well.
  3. Heat 1 tbsp mustard oil and saute the nadru (lotus root) till they are slightly browned. Drain and keep aside.
  4. Now pressure cook the fried nadru in 1 cup water, salt to taste, half of the cardamom powder, half of the fennel powder and half of the ginger for 4-5 whistles.
  5. Heat ghee in a pan and temper with cumin seeds, green chilies, cinnamon, cardamoms, cloves, remaining ginger and asafoetida. Saute for a few seconds.
  6. Beat the yoghurt, so that no lumps should be present.
  7. Add the yoghurt, salt and all the remaining dry spices. Stir for 2-3 minutes on a low flame. Pour the boiled nadru and the chickpea flour mixed in 1/2 cup water
  8. Cook for 2 minutes and add chopped fresh coriander.
  9. Serve hot with steamed rice,naan or roti’s.

You can also try our other kashmiri recipes like Paneer Chaman, Kashmiri Haak, Lyodur Tschman

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