Name: Kashmiri Nadru Shorba
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 133 g Lotus Root, cleaned and cut into thin rounds; ⅔ cup Indian-Style Yogurt, whisked smoothly, at room temperature; ⅔ tbsp Ghee, for tempering; ⅔ tsp Fennel Powder, saunf powder; ⅓ tsp Ground Dried Ginger, saunth; ½ Black Cardamom, crushed; 2 cup Water, for boiling; ⅔ tsp Salt, to taste

45 mintotal

Prep 15 min · Cook 30 min

Serves: 2
Difficulty: Medium
Spice: Mild

Add to your week

Ingredients

133 gLotus Rootcleaned and cut into thin rounds
⅔ cupIndian-Style Yogurtwhisked smoothly, at room temperature
⅔ tbspGheefor tempering
⅔ tspFennel Powdersaunf powder
⅓ tspGround Dried Gingersaunth
½Black Cardamomcrushed
2 cupWaterfor boiling
⅔ tspSaltto taste

Quantities are for 2 servings.

You'll need: Stovetop.

Method

In a pan, boil the lotus stem slices (nadru) in a portion of the water with a pinch of salt until they are tender but still retain a slight bite (about 15-20 minutes). Keep the cooking water.
15–20 min
In a heavy-bottomed pot, heat the ghee. Add the crushed black cardamom and sauté for a few seconds to release its aroma.
Lower the heat entirely. Add the whisked curd gradually while stirring continuously in one direction to prevent curdling.
Once the curd is warm and stable, add the fennel powder and dry ginger powder. Mix well.
Add the boiled lotus stems along with their cooking water into the yogurt mixture. Add the remaining water if the soup feels too thick.
Simmer the shorba gently on low heat for 10 minutes, allowing the nadru to absorb the rich, spiced yogurt flavor. Adjust salt.
10 min
Serve hot, garnished with a sprinkle of roasted fennel powder if desired.

How to tell it's done

A pale, creamy, velvety yogurt broth featuring crunchy, porous discs of lotus stem with a sweet fennel aroma.

Getting it right

Tip

Continuous stirring while adding the yogurt is the most crucial step in any Yakhni-based recipe; it ensures a silky smooth, non-grainy soup.

What to serve it with

An elegant, light soup perfect for a sophisticated dinner party. Serve as a starter before a heavy North Indian meal.

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