Jholi
Veg
A thin, tangy yoghurt-based curry thickened with gram flour (besan) — tempered with ghee, cumin, and dried red chillies. Similar to North Indian kadhi but lighter and more sour, jholi is a Kumaoni everyday curry poured over rice, relied upon when fresh vegetables are scarce in the high hill winter months.
Cuisines
Kumaoni
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 30 min
Total: 45 min
2-3 servings
Ingredients
| 1 cup | curd (yogurt) |
| 2 tablespoons | gram flour (besan) |
| 2 tablespoons | mustard oil |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | fenugreek seeds |
| 1 teaspoon | red chili powder |
| 1 pinch | asafoetida (hing) |
| 2 cups | water |
| — | salt to taste |
| 2 tablespoons | fresh coriander leaves, chopped |
Instructions
- 1 In a bowl, whisk together the curd and gram flour until smooth.
- 2 Add turmeric powder, red chili powder, and salt to the curd mixture and mix well.
- 3 Heat mustard oil in a pan until it starts to smoke, then reduce the heat.
- 4 Add cumin seeds, fenugreek seeds, and asafoetida to the oil and let them splutter.
- 5 Pour the curd mixture into the pan and stir continuously to avoid curdling.
- 6 Add water to the pan and bring the mixture to a boil.
- 7 Simmer the jholi on low heat for 20-25 minutes, stirring occasionally, until it thickens.
- 8 Garnish with fresh coriander leaves before serving.
Tips
Ensure the curd is at room temperature to prevent curdling when added to the hot oil.