Special Khuri (Sour Milk Gravy)
Category: Miscellaneous
2 cups yoghurt
1/4 tsp whole mustard seed (I use black)
1/4 tsp ginger/garlic
1 sprig curry leaves** (optional)
1/4 tsp whole cummin seed
1/4 onion (sliced)
Salt to taste
2 dry red chillies
1/2 tblsp chana flour (gram)


Mix salt, ginger/garlic, chana flour and yoghurt and whisk well with egg
beater.

Make a base of onions, mustard, curry leaves, red chillies and cumin
seed in 1 tblsp ghee. Just as mustard seeds stop spluttering, add the
yoghurt and stir continuously till it comes to boil and is consistency
of cream.

Serve with khitchri...

**Curry leaves make a wonderful addition and aroma if you can find them.
I have used (when I can find them) "Sweet Neem" dried curry leaves and
got similar results. I found the dried leaves at the local health food
store that had an Indian Import section. These leaves are very
inexpensive.

It is no big deal if you leave them out totally. The gravy will still
taste just as wonderful over the rice. Chop some fresh coriander and
put over the gravy and rice for extra flavour if need be. --Enjoy

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