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Ingredients
16
Oz. Plain yoghurt/cultured buttermilk
1/4 teaspoon turmeric
Salt to taste
1 1/2 Tablespoon of chickpea/pea/corn/all purpose flour
1 level teaspoon coriander chutney*
l medium/large onion - sliced
1 or 2 teaspoons cumin seeds
3 - 4 Tablespoons vegetable oil.
Directions:
l. Put yoghurt into a medium sized pot.
2. Add turmeric, salt and flour
3. Whisk well to combine ingredients.
4. Bring to boil on medium to high heat.
Continue to stir mixture with whisk throughout heating process to
prevent mixture from curdling.
5. Once mixture begins to boil add coriander chutney.
6. Simmer and continue to stir for 3 - 5 minutes.
7. Remove from heat.
8. In a separate pan - heat oil.
9. Add cumin seeds to hot oil.
10. As soon as seeds begin to splatter, add onions.
11. Sauté till onions are transparent to light-brown
12. Remove from heat and add to cooked yogurt mixture.
13. Stir. Dish is read to serve
Serve with rice, curried potatoes, spiced fried fish/papadums or
drink it just as it is.
Note: The amount of coriander chutney can be increased or decreased
to suit one's taste. The amount of flour can be increased or
decreased to make khuri thinner or thicker as desired.
Coriander Chutney
(May be found at Oriental Market in East Lansing, Michigan)
Ingredients:
Coriander leaves
Mint leaves (spearmint)
Use approximately 2/3 coriander leaves to 1/3 mint. If less than 1/3
mint is available - this is no problem.
Chills - green - to taste
Salt to taste - (acts as a preservative)
Directions:
Blend together. Freeze in ice-cube trays. When frozen, store in a
plastic bag. Use one cube at a time - as desired. |