Tuesday, March 15, 2011

Dahi Wale Aloo and marathon cooking


Have been away for quite a few days this time. The winter has been creating a little trouble of and on with my health. After dealing with the slight throat irritations and a few feverish days I am back and this time with plans for some marathon cooking to spice up the space. So for all those who have been nice enough to visit my blog in spite of my absence here's some news. From today for the next 7 days I will have a new post every single day ...do keep coming back for more.

Thank you to all who shared the awards with me. Will be posting them soon and passing it on in the coming days.

Starting the cooking marathon with one of my current favorites the Dahi aloo or the Dahi wale Alu. I first had this dish at my neighbour's place and just loved the subtle flavours and the tangy twist to it. It is a dish with simple ingredients that is readily available in every Indian kitchen. Although I do make several Kerala curd based dishes this one did give me a tough time and had to try it a second time to get it right. A little care while handling the curd is essential for the right consistency and to ensure that the curd/yogurt does not split.

A simple and quick recipe from my kitchen to yours. You are sure going to love the tangy taste that yogurt/curd lends to this delicious potato dish. This goes well with puris or even rice.

Ingredients:
Potatoes – 4 (medium sized, cubed and boiled)
Curd/ Plain Yogurt – 1 cup
Water – ½ cup
Onions – 1 (small, finely chopped)
Garlic – 3 to 4 cloves (finely chopped)
Turmeric powder – ½ tsp
Kashmiri red chilli powder – 1 tsp
Coriander powder – 1 tsp
Jeera (Cummin) powder – ½ tsp
Whole Jeera (Cummin) -1/2 tsp
Ajwain – 1 pinch
Methi seeds (fenugreek) – 5 to 6
Green chilli – 1 (finely chopped)
Curry leaves – 5 to 6
Kasoori methi – 1 tsp
Besan/ Chickpea flour – 2 tsp
Oil – 1 tbsp
Salt to taste

Method:
1- Wash, peel and cube the potatoes. Microwave for 7 minutes and keep aside.
2- Take a pan and add the oil. When hot add the whole jeera, ajwain, methi seeds, green chillies and chopped garlic. Saute for 10 seconds and add in the chopped onions. Saute for 2-3 minutes and add the red chilli powder, coriander powder and jeera powder. Saute for another 2-3 minutes. Take off the fire and add the curd/yogurt little by little (keep stirring).
3- Put the pan back on fire (do not forget to keep stirring). Add the water and potatoes. Cook on low heat. When it comes to a boil, add the turmeric powder, salt and kasoori methi. Cover and cook for 7 to 10 minutes.
4- Add the besan diluted in 2 tbsp of water and mix into the gravy (this would thicken the gravy). Cook for a minute or so till the gravy/sauce is of the right consistency.

Serve with hot puris or rice.

I am sending this over to the AWED-Indian event started by DK and currently hosted by the Tasteof Pearlcity.

6 comments:

Rumana Rawat said...

I am going to cook this on weekend .. delicious:)

Umm Mymoonah said...

That looks so delicious, perfect side for poori's.

Panchpakwan said...

Looks delicious curry.All the best for cooking marathon.

Cham said...

Didn't made any curd base gravy, looks delicious with aloo!

Swathi said...

Dahi wale aloo looks delicious perfect for chapathis.

EVE-O-LUTION said...

Im sooo making this 2moro