Khuri Kitchri

CREDITS

Recipe&pic: @naeema_mia

INGREDIENTS

Khuri:500ml buttermilk /inkomasi½ cup fresh cream 2 tablespoon dhania (coriander) ½ teaspoon arad (Turmeric) 1 teaspoon salt 1 teaspoon teaspoon jeeru (cumin) seeds 2 tablespoon maziena 1 egg 2 teaspoon coconut 1 teaspoon crushed green chillies Liquidise 🔝½ teaspoon mustard seeds Curry leaves


Kitchri:¼ cup mag dhaal(soaked in boiling water for 30 minutes)2 cups rice2 teaspoon saltPinch of arad (Turmeric)

Tin fish :1 tin pilchards 2 tomatoes 2 tablespoon tomato pureedhania (coriander) 1 teaspoon fish spice ½ teaspoon arad (Turmeric) Salt 2 cloves garlic

Butternut :1 medium butternut cut into chunks 1 onion sliced 1 teaspoon salt 1 tablespoon green masala 1 teaspoon heaped dhana jeeru (cumin) 1 teaspoon chilli powder ½ teaspoon arad (Turmeric) ½ cup water 2-3 tablespoon brown sugar

METHOD

Method for Khuri :
In a pot make the mustard seeds hot with a little oil. Add the inkomasi mixture and keep stirring till it boils. Once it’s boiled add few curry leaves and boil little longer.


Kitchri:
Bring water to boil in a pot , once boiled add, salt, arad (Turmeric). Then add dhaal & rice let in boil for 10 minutes , strain in colander grease the pot with oil. Add rice back in pot with some water. Leave to steam about 15 minutes

Fish:
Liquidise, tomatoes garlic and dhania (coriander).
Add to pot with 2 tablespoon oil. Add fish spice and arad (Turmeric) and puree. Allow to boil few minutes, then add fish cook for 5 minutes

Butternut :
Mix onion butternut and spice. Add to pot with half cup water and cook until half done. Lastly add sugar and cook until tender

POSTED ON

25 Feb 2017

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