Nadroo Yakhni | Lotus Root in Yogurt Gravy | Kashmiri Style Nadroo Curry
This delectable delicacy comes from the state of Jammu & Kashmir in India where Nadru , also known as Lotus Root /Stem or Kamal Kakdi is grown in abundance. Stewed in a yogurt based gravy, this simple yet exotic curry truly makes for a heavenly treat for all the gastronomes seeking a vegetarian dish with mild flavors and rustic aromas to soothe their palettes. If you are a Nadru fan, I am sure you will love this recipe too. Do try it making in your homes; it takes no more than 30 minutes and goes perfectly well with plain rice, biryani or naan . Ingredients Nadru (diagonally sliced in 1 inch pieces) - 1 cup Fried onion paste - 1/2 tbsp Beaten curd/yogurt - 1 cup Gram-flour - 2 to 3 tsp Fennel powder - 2 tsp Dry ginger powder - 2 tsp Cinnamon - 1 inch piece Cloves - 4 to 5 Big cardamon - 1 Green cardamoms - 2 to 3 Black pepper corns - 4 to 5 Cumin seeds - 1 tsp Asafoetida - 1/4 tsp Garam Masala powder - 1 tsp Kasoori methi powder - 1 tsp Dried mint powder - 1