Chuk-Nadur (Lotas-Root)

                                                    Chuk-Nadur (Lotas-Root)

                                                    Khatey kamal-kakdi

Ingredients:

• 1 lb. of lotus root 
• Lemon juice or Tamarind pulp or Tataric acid granules
• Salt to taste,
• 1 tsp. chili powder or Peprika
• 1 tsp. of fennel powder or badiyan
• 1 tsp. ginger powder or shonth
• ¼ tsp. Turmeric powder or haldi
• Pinch of asafetida or heeng
• 1 tsp. of cumin powder or zeera
• 3 tbsp. of oil.

Method:

• Cut vertically 2-1/2” long pieces of lotas root
• Take 3 tbsp. of oil in a pan or patilla
• Add lotas-root or nadur to oil and a pinch of heeng
• Stir-Fry till lotas-root or nadur becomes little brown
• Add chili or paprika powder, fennel, ginger, cumin and salt.

• Add little water and stir.
• Add 1 cup of water and let boil. Put lid on
• Cook it for 20 minutes or till lotas-root becomes soft
• Open the lid
• Add lemon juice or tamarind pulp or tartaric acid to nadur.
• Boil for 5 minutes.
• Turn off the stove. 

·                      Chuk-Nadur is ready, serve with Rice.

Note: Tartaric acid is tatri in kashmiri.