Nadru or Nadir(Lotus Root) is consumed in various parts of Asia like India, China, and Japan. Nadru is usually soursed from the Dal Lake of Kashmir. Nadru is used in many Kashmiri dishes famous among which are Nadru Palak(Lotus Root and spinach), Nadir Gaad(Lotus Root and fish), and Nadir Monj (rice flour battered Lotus Root). My earliest childhood memories of Nadru are thin Nadru chips topped with salt and red chili powder. The recipe that we are going to discuss today is quite similar to Mutton Yakhni as discussed in one of our earlier posts.
The recipe I have listed below is for about 2-3 servings with a prep time of 10 mins and a cooking time of 40 mins.
The key ingredients for this dish are patience and commitment. The rest can be bought online or from your nearest supermarket.
Nadru/Lotus Root – 200 grams
Badi elaichi/Black cardamom –1
Elaichi/Green Cardamom – 3
Heeng/Asafoetida – ¼ tsp
Mustard oil – ½ cup
Laung/Cloves – 1
Zeera/Cumin – ¼ tsp
Tej patta/bay leaf – 1
Haldi/Turmeric – a pinch
Saunth /dry ginger powder – 1 tsp
Saunf powder/fennel powder– 3 tsp
Salt – 1 tsp
Whisked Dahi/curd – 750 ml
Water – 100 m
Set the flame to high and heat the mustard oil in a pressure cooker till it starts to smoke, then quickly lower the flame to medium, add Nadru and slightly fry it till colored.
Add Heeng, Badi Elaichi, Elaichi, Tej Patta, Zeera, and Laung.
Mix the contents well till they start releasing aroma.
Now add the Haldi, Saunth, Saunf, and salt.
Mix the spices and add water so that the spices don’t stick to the cooker's surface. Cover the lid and wait for 5 whistles.
After the Nadru is cooked, start adding the Dahi to Nadru and keep stirring it with the wooden spatula so that the Dahi does not curdle. Keep Stirring the mixture till it starts to boil.
Then, let it simmer for about 15 mins on medium flame.
Serve hot with rice.