28 October, 2010

Dahi curry Iskon style

Sunday feast at Iskon has memories which are beyond words. It used to be a day full of spiritual fun for the family. While my parents participated in bhajans & discourses; my sisters and me would be submerged in learning Raas Lila dances, competing in painting competitions and mindlessly wandering through the little vatika (garden) within the premises...

Here is the recipe of one of my favorites from the feast...a refreshing curry which can be sipped just as is or had with rice... Divine is what I call it!!! :)

Curd- 2 cups
Water- 1/2 cup
Besan (chick pea wheat)- 2 tablespoons
Green chillies- 2
Ginger- 2 inch
Jaggery- About the size of 2 limes
Salt- As per taste ( 1 1/2 teaspoons)
Hing- A pinch-full
Jeera (cumin seeds)- 1 teaspoon
Rai (mustard seeds)- 1/2 teaspoon
Ghee- 1 tablespoon
Curry Leaves- 8 to 10 nos
Tulsi (basil leaves)- 10-12 nos 


Ginger chilly paste- Wash and peel ginger. Add the ginger and green chillies in a mortar and muddle till it forms a pulpy consistency.

In a large bowl add the curd, ginger chilly paste, besan, salt and jaggery. Mix this thoroughly. You can use the food processor OR mixer for doing the same. I usually use the daal ghotni (special ladle like the egg whisker) for mixing this concoction.

In a wok heat the ghee. When warm add the jeera and rai. Let the seeds splutter and at this point add the hing as well as the curry leaves. Add the basil leaves as well.

Pour the mixture immediately into the wok. Add the water. Bring the curry to a boil. Keep stirring continuously to avoid burning/curdling of the curry.

Once the first boils done remove from heat.

Garnish with a few basil leaves ( you could choose to muddle the leaves a bit, brings out the fragrance of fresh tulsi) and serve with steam rice....

Hare Krisna!!! :)

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