Uttarakhand Kappa Colocasia Root Yogurt Pahadi Curry
Taro root cooked with yogurt and mountain spices — a thick, tangy colocasia...
17 recipes found
Taro root cooked with yogurt and mountain spices — a thick, tangy colocasia...
Bhatt — the local black soybean of Uttarakhand — cooked into a thick, deeply flavoured...
Fresh spinach cooked into toor dal with a generous garlic-ghee tempering — the Kumaoni...
Black-eye beans slow-cooked with mountain spices in a thin, tangy Pahadi curry — a...
Thick wheat flour pudding sweetened with jaggery and cooked in ghee — the festive...
Boiled taro root pieces glazed in jaggery and ghee with cardamom — an unusual sweet...
Grated cucumber folded into thick mountain yogurt with roasted hemp seeds, mint and...
Thick spongy buckwheat flour pancakes sweetened with jaggery and cardamom — a...
A thick, slow-cooked purée of spinach and fenugreek leaves finished with a mustard oil...
Thick, dark-coloured flatbread made from finger millet flour — the primary grain of...
Horse gram slow-cooked until soft and then tempered with smoking mustard oil, garlic...
Barnyard millet cooked in full-fat milk with sugar and cardamom until thick and creamy...