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, 4:39 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.