Kashmir has been described in many intricate arts, architectures, and poetries. But apart from being a land of dreamers, artists, poets, and beauty, there is a lot more to explore in this heaven on earth. One of which is Kashmiri cuisine and this starts with a fragrant cup of Kashmiri tea Kahwa and Kashmiri wazwan. For those who don’t know, Kashmiri wazwan is a multicourse Kashmiri meal that consists of meat, vegetables, and rice. 

Also Read: The Story Of Exotic Kashmiri Gushtaba

Kashmiri cuisine would be incomplete without Kashmiri nadru i.e., lotus stem. It is a protein-based rich and complex preparation indigenously grown across picturesque lakes. It is a porous and fibrous lake vegetable that was once commonly available. It could be made in so many dishes. Right from being cooked into a dal to fried into a crispy snack, this is the most versatile vegetable you could find in Kashmiri cuisine. Apart from being so delicious, nadru has remarkable health benefits. It is rich in vitamin E, vitamin B, vitamin C, fibre, riboflavin, thiamine, copper and manganese. It has many other benefits as well. Let us learn a little about them.

Keeps heart healthy

Nadru or lotus stem has high calcium content that works great for healthy heart functioning. Besides, it helps in maintaining muscle contraction and heartbeat. 

Keeps bones healthy

As we told you lotus stem is the best source of calcium and thus, positively impacts the strength and bone density of the body.

Relives from constipation

This vegetable has high fiber content which can help in getting rid of constipation problems. Some people don’t take constipation seriously but it can have a negative effect on physical as well as mental health.

Regulates blood pressure and blood sugar level

Because of being rich in potassium, the lotus stem or nadru helps in effectively regulating the blood pressure level. Besides, it is also highly beneficial for diabetic patients as it helps in regulating the blood sugar level. 

Kashmir’s lotus stem has the power to replace the usually superior lamb in traditional curd and a cumin-based dish called yakhni. Known as nadru yakhni, this dish is quite famous in the Kashmir valley. So, let us tell you about this recipe that you can nosh on.

                                                  Image credits: Nadru Yakhni


  • 1 cup lotus stem
  • 2 cups curd 
  • 1 tsp dry ginger powder 
  • 2 tsp ajwain
  • 1 tsp saunf
  • 1 tsp garam masala powder
  • 2 black cardamom 
  • 2 cloves 
  • 1 tsp gram flour 
  • ¼ tsp hing 
  • 4 tbsp ghee
  • Salt, to taste


  • Peel out the skin of the lotus stem and slice them into thin pieces.
  • Rinse them in water and cook in a pan until tender. 
  • Meanwhile, Whisk curd, besan, and water into a thick batter.
  • Take a pan and heat ghee in it.
  • Add cumin seeds and let them splutter.
  • Add the curd batter and bring it to a boil on simmer for around 10 to 12  minutes.
  • Add the cooked lotus stem and the spices. Let it cook for 5 minutes.
  • Take another pan and melt the ghee. 
  • Now add cumin seeds and let them splutter.
  • Now add cinnamon and other whole spices.
  • Add hing and turn off the flame.
  • Pour this tadka into the gravy and mix well. Turn the flame off.
  • The dish is ready.