Khuri, Indian Yoghurt Curry

Some dishes are like therapy for the soul. Khuri Kitchri while an everyday meal in many Indian homes is a nostalgic dish of childhood memories and my mother’s kitchen. The gentle and consistent stirring required to prevent it from curdling requires you to pause through all the madness and just be in that moment for a while. It’s cooking therapy that leads to eating bliss and no Indian home should ever be without a warming spread with all the accompaniments for too long. Recipe below. #TherapyfortheSoul


2 cups Bulgarian Yoghurt (any yoghurt will do actually)
2 cups water (use 1 Cup if you prefer it thicker)
2 dried red chillies
3 Tbsp coconut
1 Tbsp rice
2 tsp ground Jeera (cumin)
1/4 tsp turmeric
1/2 head of fresh garlic or 1 Tbsp of garlic paste
Liquidise all the above in a blender.

If you like your curry tangy, add 2 pieces of Kokum after adding the yoghurt to the pot. This is a dried eastern fruit a bit like tamarind.

1/4 onion sliced
1/2 tsp mustard seeds
1/2 tsp whole Jeera seeds (cumin)
2 Tbsp oil or ghee
Add oil to pot. When hot add seeds and as soon as they start to pop add onion. Saute till soft then add yoghurt mixture and stir till it comes to a boil on medium heat. Do not stop stirring otherwise the mixture will split. When it starts bubbling turn down the heat to low and allow to simmer for about 10-15 minutes.

Serve on Kitchri which is Jasmine white rice cooked with Methi (Fenugreek) Seeds. Sides for this are typically aloo fry and masala fried fish on the side.


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