Exotic Khuri

INGREDIENTS

Vagaar:2 dishing spoons ghee (Clarified butter)Drizzle of oil1 teaspoon Whole jeeraPinch of mustard seedsPinch of Methi (Fenugreek) seeds1 or 2 sprigs of curry leaf
Liquidise:500g box sourmilk (maas)1 cup double cream plain yoghurt1 can coconut cream1 heaped tablespoon flour/gram flour1 egg½ cup milk2 fistfuls dhania (coriander), cleaned1 fistful of spring onionFew mint leaves1-2 cloves of fresh garlic2-3 green chillies½ a medium tomato½ a medium onion1 teaspoon salt½ teaspoon arad (Turmeric)Pinch of gharam masalaPinch of brown sugar

METHOD

Begin by liquidising the ingredient list above. Set aside.
Heat a large, thick based pot. Add in the ghee (Clarified butter)/oil and spices. When the seeds start to splutter and the aroma arises, add in your liquidised mixture. Stir constantly until the khuri comes to a full boil. Remove from the heat and taste and adjust salt if needed. You can also add more arad (Turmeric) at this point for a yellower khuri.Return to the heat and allow to boil until you reach desired thickness.
Serve with: yellow rice (kitchri), aloo fry, creamed pumpkin and spinach, Methi (Fenugreek) bhaji (Spinach) mince or some masala chicken/fish🔥

INFO & TIPS

For a normal khuri, replace the coconut cream with fresh cream.

POSTED ON

29 Sep 2024

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