Sunday, January 20, 2013

Doi Diye Alur Dum - Simple Yogurty Alu Dum

An arctic wave of cold air is entering USA via Canada from tomorrow onwards, because of which the temperature is forecasted to be dropping down below 6 F, equivalent to -15 C. Last 10 days of salubrious tolerable cold is now going to be replaced by another round of shitty cold. This is just too much for me. Even yesterday evening when we went out with a pair of old friends to a park nearby the Maumee bay, the wind though frosty was not exactly unbearable, although my friends were shivering like a leaf as soon as they were out of the car but still compared to what is looming, the climate was of feathery comfort. Today evening after I came back home after an hour having spent in the outdoor driving and walking across a yard to the grocery shop, my head started reeling being unable to cope up with the sudden drop in temperature. One good thing that is coming out of this freezing winter is no matter what I eat, nothing is clinging on to my body. I am losing weight. Now an hour spent walking outdoor amounts to 2 hours slogging in the gym. 

Talking about eating, today evening my hubby came up with the request of having alur dum that my mother in law prepares at home. It's been a year I have not seen her and tasted the range of her delicious vegetarian concoctions the very sight of which makes me salivate. Couple of times when I had been to my in law's place, she cooked this tasty yet simple alur dum caked in yogurt almost nil of spices and served with kochuri, and I literally licked the plate clean.

Ingredients:                                                      Cooking time: 20 minutes
ü  3 large potatoes (cut into big size cubes)
ü  200 gm yogurt
ü  1 tsp dry red chilli powder
ü  Salt to taste
ü  2-3 tsp sugar
ü  1/2 tsp roasted cumin powder
ü  1 tsp hing or asafetida powder
ü  2 tsp all-purpose flour
ü  Ghee
ü  Mustard oil for cooking
1) Heat mustard oil in a wok. When oil turns hot, add hing powder and sizzle.
2) Add potatoes and shallow fry till potatoes are golden brown in color.
3) Beat yogurt, dry red chilli powder, all-purpose flour, salt and sugar into smooth mixture.
4) Pour the yogurt mixture into the wok and mix in with potatoes. Cook on medium low heat for 15 minutes till potatoes are tender, adding a dash of water occasionally to save the curry from burning at the bottom.
5) When the potatoes are tender and the gravy dries up, add ghee and roasted cumin powder. Give a good stir mixing in the ingredients.
6) Serve hot with paratha, roti or mangsher kochuri.

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