Kamal Kakdi Yakhni is a side dish prepared using Lotus stems.
Cuisine: Kashmiri
Time Required: 30 Minutes
Ingredients:
3 – 4 Lotus Stems, Peeled and washed
2 Cups Curds / Yoghurt
2 tbsp Gram Flour / Besan
1 tsp Saunf / Fennel Powder
1 tsp Ghee / Clarified Butter
1 tsp Saunth / Dry Ginger Powder
1 tsp Shahjeera / Kala Jeera
1 or 2 pieces of Dalchini / Cinnamon
1 or 2 Green Cardamom
2 or 3 Cloves
3 – 4 Green Chilies, Slit
1/4 tsp Hing / Asafoetida
Few sprigs of Coriander, Chopped finely
For the seasoning:
1 tsp Ghee / Clarified Butter
1 tsp Jeera / Cumin Seeds
1/2 tsp Turmeric Powder
1 tsp Chili Powder
Method:
Cut Kamal Kakdi / Lotus stem into Roundels and keep them immersed in warm water for half an hour. This will remove the dirt.
Heat Ghee in a cooker and add Shahjeera, Cinnamon, Cardamom, and Cloves.
Add Lotus Stem and two cups of water and cook for a whistle.
Mix Curd and Besan and add to the cooked Louts Stem.
Add Green Chilies and Hing and cook for 2 to 3 minutes. Keep stirring.
In another pan Heat Ghee and add Jeera, when they splutter, add Turmeric Powder and Chili Powder. Add this to the Yakhni.
Mix well. Remove to a serving dish and garnish with Coriander leaves. Serve hot with your choice of Indian Bread.
