Nadru -Even though they are known as lotus root in English, they are the stem of the plant that can grow up to 4 feet, modified for underwater growth. The actual roots are fine and thin and are found below the stem.

The lotus root / Nadru is frequently used as a vegetable in Asian and Indian cuisines within soups and curries. It can also be deep-fried, stir-fried, or braised. Kashmiri’s call it “Nadru”. They are also known as “Kamal Kakdi” or “Bhein” in India.
 
In Kashmiri cuisine, “Nadru” is cooked in several ways. It is often combined with fish, collard greens, potatoes, spinach, or just by itself as a curry. It is also deep fried.

Lotus roots are a good source of dietary fiber and vitamins.They have a crunchy and delicate flavor.

Yakhni is a yogurt-based curry and is a signature Kashmiri dish. Some of the popular Yakhni dishes in Kashmiri cuisine include goat/lamb yakhni, chicken yakhni, lotus root (nadru) yakhni, mushroom yakhni, and several others. Yakhni is extremely delicious and does not contain red chili powder (cayenne pepper) or ground turmeric. Yakhni is made by adding whole spices such as dried bay leaf, cloves, cinnamon stick, black and green cardamom pods. Some of the ground spices used for Yakhni include fennel powder, ginger powder, asafoetida, and garam masala. Cumin seeds are used. Yogurt is key in making Yakhni. The yogurt needs to be at room temperature and whipped well. Kashmiris typically like to add 2 teaspoons of rice flour into the yogurt and whip it together. The rice flour makes the yakhni consistency thick.

Prep:

• Keep the yogurt in a bowl out of the refrigerator for an hour until it reaches room    temperature.
• Whisk the yogurt and rice flour with a spoon for about a minute or two until it is well blended. Keep it aside.
• Rinse, peel, and cut lotus root into round 1” to 1.5” pieces or you can cut in to length wise also.

Method:

• Take a pressure cooker or a thick Bottom Pan. Turn on flame on medium heat.
• Add oil to the pressure cooker or a Pan.
• When the oil is hot, add cloves, bay leaves, cinnamon stick, black and green cardamom pods, cumin seeds, and asafetida.
• When the cumin seeds splutter, add lotus root.
• Sauté lotus root for about 2 minutes.
• Add 1/ ½ cups of water, ground fennel, ground ginger, and salt. Stir.
• Make sure nothing is stuck to the bottom of the pan
• Secure the lid on the pressure cooker. Cook at medium heat till you hear whistle from the pressure cooker.  
• On third whistle turn off heat, let it be on the stove for few minutes. Open the lid.
• Add whisked yogurt mixed with rice flour slowly to the pot mixing it continuously. The continual mixing will prevent curdling of the yogurt.
• When you are done adding all the yogurt mix, add garam masala and dried fenugreek leaves. Stir and let it cook for about 3 to 4 minutes until the gravy thickens.
• Transfer to a serving bowl. Discard the bay leaves.

Serve over steamed rice.

Note: If you are cooking in a pan, make sure you cook Nadru about 20 to 25 minutes till Nadru is tender.