Kuri for Kitchri

Recipe Credits: Fehmz

Ingredients

• Ghee
• 1 tbsp mustard seeds
• 5-6 curry leaves
• 1-2 garlic cloves, minced (1 tsp)
• 1 green chili, slit (optional)
• Chopped mint
• Chopped coriander (for garnish)
• 1.5 cups plain, thick yogurt
• ½ - ¾ cup milk
• 1 tbsp green chili (chopped or paste)
• Salt, to taste
• ½ tsp crushed, roasted cumin
• 1 level tsp turmeric
• 2 slightly heaped tbsp chana flour (chickpea flour) or 4 level tbsp
• Handful of fried onions
• Juice of half a lemon (set aside)

Method

1. Heat ghee in a saucepan over medium heat. Add mustard seeds and cumin seeds.
2. In a separate bowl, whisk together yogurt, crushed cumin, salt, turmeric, milk, green chili, and chana flour. Mix well until you achieve a thin, milkshake-like or pancake batter consistency.
3. Once the mustard seeds begin to pop, increase the heat slightly. Add the minced garlic, curry leaves, slit chili, and chopped mint. Stir well.
4. Pour in the yogurt mixture and combine thoroughly. If the mixture is too thick, add a small amount of water or more milk (or coconut milk) to adjust the consistency.
5. Reduce the heat to medium and let it cook until it thickens.
6. Garnish with chopped coriander and serve warm with yellow rice or moong kitchri.