Nadru Churma (Kashmiri Lotus Stem Mash): Traditional Kashmiri Nadru Churma | Lotus Stem Churma | Nadru Churma Recipe | How to Make Nadru Churma | Kashmiri Nadru | Kashmiri Nadru Recipe | Kashmiri Nadru Plant | Here's a traditional Kashmiri recipe for Nadru Churma:
Ingredients:
250g lotus stem (nadru), peeled and cleaned
2 medium potatoes
1 medium onion, finely chopped
2-3 green chilies, finely chopped (to taste)
1-2 whole dry kashmiri red chilli
1-inch piece of ginger, grated
1 teaspoon cumin seeds
½ teaspoon fennel powder (saunf)
½ teaspoon red chili powder
2 tablespoons fresh coriander leaves, chopped
1 tablespoon oil or ghee
Salt to taste
Lemon juice to taste
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| Kashmiri Nadru Churma (Lotus Stem Churma) |
Instructions:
Prepare the vegetables:
Wash, peel, and cut the lotus stem into thin rounds.
Peel and dice the potatoes.
Boil the lotus stem and potatoes:
In a pan, add the lotus stem slices and potatoes.
Add water, cover, and simmer until both are soft and well cooked (about 15-20 minutes).
Drain and let cool slightly.
Mash the mixture:
In a large bowl, coarsely mash the boiled lotus stems and potatoes together.
Prepare the tempering:
Heat oil or ghee in a pan.
Add cumin seeds and let them crackle.
Add chopped onion, green chilies, whole dry kashmiri red chillies, and grated ginger. Saute until the onions are soft and translucent.
Mix and season:
Add the mashed lotus stems and potatoes to the pan.
Add fennel powder, red chili powder, and salt.
Simmer over low heat for 5-7 minutes, stirring well.
Add fresh coriander leaves and lemon juice.
Serve:
Serve hot with rice or roti.
Notes:
Nadru Churma is traditionally served as a side dish at Kashmiri feasts.
You can add more green chilies for color and flavor, or use Kashmiri red chilies.
Some variations include adding a pinch of asafoetida to the tempering. Enjoy this unique and delicious Kashmiri dish!
Also read:
Kashmiri Shufta Recipe (Traditional Dessert)
Kashmiri Style Nadru Yakhni Recipe
Kashmiri Lyodur Chaman Recipe
Kashmiri Nadru Veg Curtlets Recipe
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