Wednesday, December 24, 2008

Singhania's traditional "Aloo Jhol"

Once upon a time, when my dad's family all stayed together, in a joint-family kind of structure, and had a couple of full-time cooks at home, this particular dish was a mandatory part of the menu for dinner, E-V-E-R-Y D-A-Y!

In my almost 31 years of life on this planet, as myself, I have not seen this dish cooked at anyone else's place -- my maternal relatives, my friends, my office colleagues, NO-where! Neither has any of the other members of dad's family seen or heard of it being prepared in the household of any of their vast network of friends, family & acquaintances! As such, we all refer to it as the "Singhania's traditional 'Aloo Jhol'!"

After the family broke up into nuclear units, we stopped making this dish EVERY day, although my Grandma (dad's mom) still prefers to have it as a part of her daily routine! She has to compromise a lot obviously, but she never fails to share with us her golden reminiscences, of days when dinner would include "aloo jhol", "hari chatni", "paapad", "bhindi" & of course, "parathas"! :)

Here's the recipe, if any of my readers wanna try it out... it looks very similar to "kadhi" btw! And yeah, it tastes absolutely delicious with crunched "paapad"! The quantity in the picture below serves only 2 people -- my dad & me! Yeah... that's how crazy we are about this dish! :-p

The recipe:-

1 cup thick curd (slightly sour if possible, definitely NOT sweet!)
2 cups water
250 gm boiled potatoes (approx)
1 tsp finely chopped green chillies
2 tbsp finely chopped fresh coriander leaves
2 tbsp refined cooking oil
salt, haldi powder (turmeric), red chillie powder, coriander powder, jeera (cumin seeds), powdered heeng (asofetida)

1. Pass the curd through a strainer so it acquires a smooth flowing consistency. Add the water to it & mix them well to maintain the consistency. (You may want to decrease/increase the amount of water in case it seems to get too watery or too viscous.)
2. Crumble the boiled potatoes into small pieces and add them to the curd-water mixture.
3. Add 1/2 tsp haldi powder and 1 tsp coriander powder to the above. No need to stir the mixture after adding these spices.

1. Heat the oil in a deep fry pan.
2. Add 1/2 tsp jeera to the heated oil.
3. Add a pinch of heeng and the chopped green chillies.
4. Add 1/2 tsp red chillie powder and immediately pour the contents prepared above to the oil. (You don't want the red chillie powder to become black! So timing is crucial here!)
6. Add salt to taste (AFTER IT STARTS BOILING).
7. Let it simmer on medium-to-low flame for another 5 minutes. Keep stirring occasionally.
8. Remove from flame. Garnish with chopped coriander leaves.

Serve hot with "parathas" and crunched "paapad"!

Here's more in Recipes!

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Mahesh Nayak said...

Hey sexy,
Am back to commenting on your blog. Quite soon(mebbe by the end of this month) I will also be back to blogging too. Looks yummy dear, cook it for me whenever I visit you ok?

Kaddu said...

Heyyyyy handsome! I missed you! You've been gone for like ages!

Yeah.. have been waiting for u to blog abt something! Glad to hear my wait is abt to end! :-p

So u like my traditional Aloo Jhol? But u aren't going to come down to India for quite a while! :-( So I have a better idea... I'll cook it for u when I reach the US. But u remember our deal na... YOU will hv to the rest of the cooking!

Roshmi Sinha said...

I tried this last night... meaning my hubby cooked this for me... and it turned out to be D.E.L.I.C.I.O.U.S... !!!

Thanks for sharing! :D

Smita said...

We make it amy Mom's place but we call it Dahi waale aloo :)

Chicky a.k.a. Kaddu said...

Smita, aren't they just yummmm! :D :D
Especially with sattu ka paratha... oooohhhhh!

Smita said...

personally am not a fan of sattu ka paratha but my dad loves them. I love these with plain kurkure parathe!!! :D

Chicky a.k.a. Kaddu said...

@Smita - I love these with any kind of parathe! :P But we usually overeat whenever we make this, so I don't make it more than once a month!

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