A thin yogurt curry tempered with mustard oil, garlic and whole spices — the Pahadi version of kadhi, thinner and more lightly spiced than North Indian kadhi, always served over rice.
Ingredients
2 cups sour yogurt
2 tbsp besan (gram flour)
1/2 tsp turmeric
3 cups water
Salt to taste
For tempering:
2 tbsp mustard oil
1 tsp cumin seeds
1/4 tsp fenugreek seeds
4 garlic cloves — thinly sliced
2 dried red chillies
1/4 tsp asafoetida
1/2 tsp red chilli powder
Fresh coriander to garnish
Method
Whisk yogurt and besan together until completely smooth with no lumps.
Add turmeric and 3 cups water. Whisk again until uniformly combined.
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.
Once boiling, reduce to medium-low.
Simmer uncovered for 20 to 25 minutes, stirring every 4 to 5 minutes.
The jholi thickens slightly and develops a cooked flavour. Season with salt.
Heat 2 tbsp mustard oil to smoking in a small pan.
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.
Pour the entire tempering over the jholi. Stir. Simmer together 2 minutes.
Garnish with fresh coriander. Serve poured over steamed rice — jholi is always served with rice, not roti, in Uttarakhand.