Uttarakhand Jholi Thin Yogurt Pahadi Kadhi Mustard Tempered

Method

1. 1

   Whisk yogurt and besan together until completely smooth with no lumps.

2. 2

   Add turmeric and 3 cups water. Whisk again until uniformly combined.

3. 3

   Pour into a pot. Place on medium heat. Stir continuously until the mixture comes to a full boil — this constant stirring prevents lumps forming and stops the yogurt from curdling.

4. 4

   Once boiling, reduce to medium-low.

5. 5

   Simmer uncovered for 20 to 25 minutes, stirring every 4 to 5 minutes.

6. 6

   The jholi thickens slightly and develops a cooked flavour. Season with salt.

7. 7

   Heat 2 tbsp mustard oil to smoking in a small pan.

8. 8

   Reduce to medium. Add cumin and fenugreek seeds — sizzle. Add thinly sliced garlic — fry until golden. Add dried red chillies and asafoetida. Turn off heat. Add red chilli powder.

9. 9

   Pour the entire tempering over the jholi. Stir. Simmer together 2 minutes.

10. 10

    Garnish with fresh coriander. Serve poured over steamed rice — jholi is always served with rice, not roti, in Uttarakhand.