Ingredients
1 cup curd/yoghurt (at room temperature)
2 tsp rice flour
1 to 2 cups Nadru or lotus root (sliced)
1 tbsp oil
1 tbsp ghee
1 green chilly (slit)
1 stick cinnamon
2 green cardamoms
5 cloves
½ tsp cumin seeds
¼ tsp asafoetida or hing
2 tsp ginger powder
1 tsp cumin powder
2 tsp fennel powder
½ tsp cardamom powder
½ tsp garam masala powder
Salt to taste
Method
1. Wash the lotus stem gently. Chop off the extreme ends. Pass running water through the holes several times, if you see any dirt.
2. Once done, peel the top layer using the a peeler.
3. Then slice thick or thin as required.
4. Whisk the yoghurt and rice flour with a spoon for about a minute or two until it is well blended. Keep it aside.
5. Heat 1 tablespoon oil and sauté the nadru till they are slightly browned. Drain and keep aside.
6. Now pressure cook the fried nadru in 1 cup water with salt, half of the cardamom, fennel and ginger powders for 4-5 whistles.
7. Heat ghee in a pan and temper with cumin seeds, green chili, cinnamon, cardamoms, cloves and the remaining ginger power and asafoetida. Sauté for a few seconds.
8. Add the yoghurt and rice flour mix, salt and all the remaining dry spices. Continuously stir for 2-3 minutes on a low flame. Pour the boiled nadru into it.
9. Nadru yakhni is ready to be served with hot rice and nadru churma or deep fried nadru chips.
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