Nadru Yakhni


Nadru Yakhni

Chef Ruchika Jain


  • 200 g Lotus Stem
  • Water for boiling
  • Salt
  • Haldi

For Gravy

  • 1 cup Dahi/yoghurt/curd
  • 1 tbsp Besan
  • 1 tsp Red Kashmiri chili powder
  • 1 tsp Haldi
  • 1 tsp Saunf powder fennel seeds powder
  • 1/2 tsp Dry ginger powder

For Tadka

  • 2 tbsp Ghee
  • 2 sticks Cinnamon (2 inch)
  • 2 Cardamom
  • 4 Green Cardamom
  • 2 Cloves


  • Peel the skin of the lotus stem and thoroughly wash it
  • Cut the Lotus stem into pieces
  • Boil the Lotus stem (either in an open vessel or a pressure cooker; if using a pressure cooker then boil it till 1 whistle)
  • Strain out the water from boiled lotus stem
  • In a bowl, add curd and whisk it well
  • Now add the gram flour or besan and whisk till no lumps are left
  • To this add red chilli powder and turmeric powder
  • Mix it again
  • In another small bowl, add dry ginger powder and saunf powder (fennel seeds powder)
  • Now add some water to make it a liquid mixture. And mix these well
  • In a Kadai or Pan add the ghee and all the spices for Tadka
  • Let them crackle
  • Now add the dry ginger and soft powder-liquid mixture
  • Mix them well
  • Next, add the curd mixture and stir continuously on a medium flame till it starts to boil
  • Once it starts to boil add the boiled Lotus stem pieces
  • Let them cook for about 2 to 3 minutes on Medium flame
  • The tasty and authentic recipe of nadru yakhni is ready to serve
  • Garnish it with coriander


NADRU YAKHNI CAN BE SERVED with any Indian bread or chapati or rice or pulav

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