This is hands down one of my favorite meals to eat, as a child growing up as well as an adult! The great thing about Khuri Kitchrie are really all the side dishes that go along with it. I tend to make the standard pumpkin curry and fish chutney accompaniments but spinach and masala aloo are my favorites too. If I didn’t have a 3 plate stove I would probably make them all! hahaha (who buys a 3 plate stove??)
- 1 cup yoghurt/buttermilk/maas
- 1/4 tsp garlic
- 1-2 small fresh chilli
- 1/4 onion
- 1 Tb dessicated coconut
- Handful fresh coriander
- salt to taste
- Vagaar: 1tsp black mustard seeds, fresh curry leaves, jeera (whole cumin) and few Tb oil.
- Make a paste in a magimix or blender with all ingredients except the yoghurt.
- Add paste to the yoghurt and mix with 1/4 cup water and 1 Tb of chana flour.
- Make vagaar with above ingredients and add to Khuri
Serve with Yellow rice (basmati or bimri rice, boiled with 1/2 tsp haldi, salt) and steamed. You can also add 1Tb of pre-soaked oil dhal to rice before boiling. There are many variations.
- 1 small butternut
- 1 small onion, grated (use 1/2 if you don’t want too thick)
- 1 tsp ginger & garlic paste
- 1 tsp chilli powder
- 1 tsp each dhana, jeera & haldi
- 1 tsp mehti seeds (fenugreek)
- Brown mehti seeds in oil.
- Mix pumpkin pieces in masala, add to pot when mehti seeds are ready. Braise for a while then add 1 Tb of coconut.
- Add water until the pumpkin is just covered and cook.
- Add 1Tb of sugar (optional). Garnish with freshly chopped coriander.
Fish in tomato chutney: serves 2
- 1 clove garlic
- 1 small tomato chopped
- 1/2 onion, chopped
- 1 tsp each ground coriander, ground cumin
- 1/2 tsp salt
- 1/2 tsp chilli flakes
- Fish of your choice (tinned tuna, fresh fish, smoked snook etc)
- Sauce the garlic and onion in a little bit of oil.
- Add the chopped tomatoes and spices, add some water so the tomato can cook down until soft.
- Add fish of your choice. Serve with Khurri.
If you don’t have chana flour, blend all the ingredients (except vagaar), then make the vagaar in a pan and put the yoghurt mixture in. It’s a bit back to front but it still works!