Khuri Recipe and photo credit @the.glitter.grater (The recipe is an old family one that Each one of us tweak and adapt for our own use)
1 lt doubl Cream yogurt or low fat ½ cup fresh cream
1 teaspoon whole cumin 1 tablespoon ghee (Clarified butter) 2 tomatoes grated and add in the following and mix in with a spoon -1 spring curry leaves 1 teaspoon turmeric powder 2 teaspoon coriander and cumin powder Salt to taste 2 teaspoon garlic paste 2 teaspoon green chili paste Or 2-3 teaspoon green masala
Chopped coriander and spring onions
Method: 1.) place yogurt in a pot and bring go the boil while whisking often toAvoid the yogurt splitting. Set aside but not to cool down 2.) place cumin seed in a pot and allow to burn black3.) add in the ghee (Clarified butter) and once melted add in the tomato mixture and quickly close the pot. Allow it to hiss and steam for a few minutes. 4.) open and add a little water and stir. Allow to cook until the water is burnt out. 5.) add in the hot yogurt and room temperature cream. 6.) whisk in and let it simmer for a few minutes on low. Sprinkle over the chopped greens and a sprinkle of coriander and cumin powder and close the pot. Serve with yellow kitchri, aloo fry, any curried veggies of your choice or dry meat curry.