Nadru yakhni — lotus stems in yogurt (Kashmiri style)
Slices of lotus stem (nadru) gently simmered in a white yogurt sauce, flavored with ground fennel, dried ginger, and black cardamom, without tomato or onion per Pandit tradition. Creamy, delicately spiced, elegant.
Slices of lotus stem (nadru) gently simmered in a white yogurt sauce, flavored with ground fennel, dried ginger, and black cardamom, without tomato or onion per Pandit tradition. Creamy, delicately spiced, elegant.
On my mother's side, we're Kashmiri, and there are flavors I never forget. Nadru yakhni is all about subtlety: no onion, no tomato, just yogurt that you whisk so it doesn't curdle, fennel, black cardamom that smells smoky. You have to simmer it unhurriedly, stirring so the sauce stays smooth. The lotus stems crunch a little under the tooth — it's subtle, it's noble, it's a dish for special family days.
- •Lotus stems (nadru) — one bunch (main vegetable)
- •Yogurt — one bowl (yakhni sauce)
- •Ground fennel — a generous spoonful (signature spice)
- •Dried ginger (saunth) — a pinch (warmth)
- •Black cardamom, clove, Indian bay leaf — a few (aromatics)
- •Ghee or mustard oil — a little (cooking)
Nadru yakhni — lotus stems in yogurt (Kashmiri style)
Slices of lotus stem (nadru) gently simmered in a white yogurt sauce, flavored with ground fennel, dried ginger, and black cardamom, without tomato or onion per Pandit tradition. Creamy, delicately spiced, elegant.
Why this dish? Alia's mother, Soni Razdan, is of Kashmiri descent; Kashmir is also one of the places associated with the actress. Nadru yakhni — lotus stems simmered in a yogurt sauce scented with fennel — is a classic vegetarian dish of Kashmiri Pandits, the kind of refined dish prepared for large family gatherings.
On my mother's side, we're Kashmiri, and there are flavors I never forget. Nadru yakhni is all about subtlety: no onion, no tomato, just yogurt that you whisk so it doesn't curdle, fennel, black cardamom that smells smoky. You have to simmer it unhurriedly, stirring so the sauce stays smooth. The lotus stems crunch a little under the tooth — it's subtle, it's noble, it's a dish for special family days.
Ingredients (period version)
- Lotus stems (nadru) — one bunch (main vegetable)
- Yogurt — one bowl (yakhni sauce)
- Ground fennel — a generous spoonful (signature spice)
- Dried ginger (saunth) — a pinch (warmth)
- Black cardamom, clove, Indian bay leaf — a few (aromatics)
- Ghee or mustard oil — a little (cooking)
Ingredients
- Lotus stems (Asian grocery, fresh or frozen) — 300 g (main vegetable)
- Plain yogurt — 250 g (sauce)
- Ground fennel — 1.5 tsp (signature)
- Dried ginger powder — 1/2 tsp (warmth)
- Black cardamom — 1 pod (smoky)
- Clove + bay leaf — 2 + 1 (aromatics)
- Mustard oil or ghee — 2 tbsp (cooking)
- Salt — to taste (seasoning)
Method
- Scrape and rinse the lotus stems thoroughly, cut diagonally, blanch for 5 minutes.
- Heat mustard oil until it smokes then let it cool slightly (to mellow its pungency), sauté the whole aromatics.
- Add lotus stems, fennel, and ginger, sauté for 2 minutes with a little water, salt, cover and simmer until tender.
- Whisk the yogurt with a little cold water to prevent curdling.
- Reduce heat, incorporate the yogurt stirring constantly in one direction until it lightly simmers.
- Let thicken gently for a few minutes, adjust salt, serve with rice.
How it was made : Kashmiri Pandit cuisine, vegetarian and Brahminical, traditionally bans onion and garlic and favors fennel and dried ginger. Yakhni refers to this yogurt base that is incorporated over very low heat to prevent curdling — a skill passed down from mother to daughter.
The contemporary twist : A few crushed pistachios and a veil of saffron when serving, for a festive touch.
Alia Bhatt · Charactorium
