Kids Corner

Cuisine

Punjabi Vurrih-wali Kurrih

by MEERA

 

 

This kurrih recipe was suggested by a local vurrih (vadhi, vadi) seller in Amritsar, Punjab. I had to try my hands as soon as I reached my kitchen.

Vurrih-Wali Kurrih

INGREDIENTS

Whisk together

1 cup yogurt

1 cup water

1 tbsp besan/ chickpea flour

salt to taste

 

TEMPERING

2 tsp oil/ ghee

1/2 tsp mustard seeds

1/8 tsp fenugreek seeds

1/8 tsp kalonji/ nigella seeds

1/4 tsp coriander seeds

1/2 tsp cumin seeds

1/2 tsp asafoetida

1/2 tsp turmeric powder

1 tsp ginger-garlic paste

1 tbsp finely chopped onion

1 Punjabi vurrih, broken into pieces

 

GARNISH

1 tbsp chopped cilantro

or

1 tbsp chopped fenugreek leaves

 

METHOD

1   Whisk yogurt mixture till there are no lumps.

2   Heat oil or ghee in a heavy bottomed saucepan.

3   Add the ingredients for tempering.

4   Fry the vurrih and onion till they ae soft.

5   Add yogurt mixture and desired amount of water.

6   Add salt. Bring to boil.

7   Simmer for a few minutes before switching it off.

8   Garnish with cilantro or fresh methi.

 

NOTE

i   Since the Punjabi vurrihs are spicy, you do not need to add chillies in this kurrih.

ii  Sometimes, I make a basic tempering of mustard seeds, asafoetida and turmeric powder and put vurrihs.

 

August 2, 2010

Conversation about this article

1: Jagbeer Singh Khalsa (Birmingham, United Kingdom), August 03, 2010, 1:39 AM.

My brother Gurjeet and I just read this delicious recipe and Gurjeet pointed out that you forgot to mention that you have to mix the 1 tbsp besan/ chickpea flour with the yogurt.

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