AURIA RECIPE - JAMMU CUISINE - INDIAN COOKING

 



 

This Dogri curd-based dish is a popular side dish in the Jammu region. Auria is always served cold at room temperature. It is easy to prepare.

The fermented curd is the main ingredient for the preparation of Auria. It is preferred to ferment the curd overnight. However, if time is a constraint, it can also be allowed to ferment by keeping the curd in the sun.

Ingredients:

Mustard Seeds      5 gms

Curd/Yoghurt     250 gms

Potatoes            150 gms

Turmeric Powder     5 gms

Red Chilly Powder   5 gms

Mustard oil           20 gms

Salt to taste

Recipe:

1. Coarsely grind five gms of mustard seeds in a mortar pestle or a mixie.

2. Add the coarsely ground mustard to the curd and mix it well. Allow it to ferment either in the sun or overnight.

3. Take a suitable pan. Add a tablespoon of mustard oil, and allow the oil to smoke. Switch off the flame to cool the oil a bit.

4. Add chilly powder, turmeric powder, and salt. Keep the pan back on the flame and mix well.

5. Add small pieces of pre-boiled potatoes and mix well, so the potatoes get nicely coated with the masala.

6. Switch off the flame. Allow the potatoes to cool down fully to room temperature.

7. Add these spiced potatoes to the fermented curd.

8. Mix well. Auria is ready to serve.

Serve Auria with Chole Bhature or Gehur/Kyur. 

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