Kamal Kakdi (Lotus Stems) is always found in ponds and lakes, embedded in water, thus is considered as sea food. It has very less food value but iodine is present in sufficient quantity. Thus it has a great medicinal value and is advised to take in sufficient quantity in case of thyroid patients. Here is the recipe of the Nadir yakhni on popular demand.
- 1 kg nadir (lotus stems).
- 3 table spoon saunf powder (fennel powder).
- 1/4 tea spoon hing (asafoetida).
- 1 tea spoon zeera (cumin).
- 1 tea spoon kala zeera (black cumin).
- 4 crushed moti elaichi (black cardamom).
- 1 tea spoon saunth powder (ginger powder).
- 2 tej patte (bay leaves).
- 1 table spoon salt or to taste.
- 2 big ladles mustard oil.
- 2 big cups of whipped curd.
- Peel of the kamal kakdi, cut it into 2" size pieces and soak in luke warm water for 10 minutes.
- Now clean the holes of all the pieces with the help of a knitting needle.
- Put the cleaned pieces in a pressure cooker along with 1/2 table spoon of salt, tej patte, 2 glasses of water and pressure cook up to 5 whistles or till tender.
- Heat oil in a pan. Put zeera and hing along with whipped curd and stir constantly to avoid curdling till it starts boiling.
- Stop stirring and add remaining salt, saunf and saunth, boil it for one minute and then add in the cooker with nadru.
- Boil the whole contents for 10 minutes on low flame.
- Add moti elaichi and kala zeera crushed between the palms and boil for another two minutes.
- Serve hot with boiled rice.
Note If nadru are not tender then they should be fried before cooking to make them tender.