Palda
Veg
Potatoes or turnips simmered in a thin, lightly spiced yoghurt-based gravy tempered with cumin and dried red chillies — a simpler, thinner cousin of madra served at Dham as an everyday accompaniment. The sour curd gravy provides a cooling contrast to the heavier legume dishes.
Cuisines
Himachali
Best for
Lunch
Dinner
Build a full meal around Palda
Get a matched combo of sides and accents
Recipe
Prep: 10 min
Cook: 30 min
Total: 40 min
2-3 servings
Ingredients
|
1 cup | Yogurt |
|
2 tablespoons | Gram Flour |
|
1 tablespoon | Ghee |
|
1 teaspoon | Cumin , seeds |
|
1 teaspoon | Mustard Seed |
|
1 teaspoon | Turmeric powder |
|
1 teaspoon | Red chili powder |
|
1 teaspoon | Coriander powder |
|
1 | Chili , green, chopped |
|
1 | Onion , finely chopped |
|
1 cup | Water |
|
— | Salt , to taste |
|
1 tablespoon | Cilantro , chopped |
Instructions
- 1 In a bowl, whisk the yogurt and gram flour together until smooth and lump-free.
- 2 Add water to the yogurt mixture and mix well to form a thin, smooth batter.
- 3 Heat ghee in a pan over medium heat.
- 4 Add cumin seeds and mustard seeds to the hot ghee and let them splutter.
- 5 Add chopped onion and green chili to the pan and sauté until the onion turns translucent.
- 6 Stir in turmeric powder, red chili powder, and coriander powder.
- 7 Pour the yogurt mixture into the pan, stirring continuously to prevent curdling.
- 8 Add salt to taste and bring the mixture to a gentle boil.
- 9 Reduce the heat and let it simmer for 10-15 minutes, stirring occasionally, until the palda thickens.
- 10 Garnish with fresh coriander leaves before serving.
Tips
For a richer taste, you can add a pinch of asafoetida (hing) while tempering the spices.