Recipe for Tahari / Taheri, a rice dish from Uttar Pradesh
The concluding part of the Awadhi / Uttar Pradesh cuisine series on the blog is this popular rice dish called Tahari or Teheri. What makes it different from a pulao is the preparation in mustard oil, and the addition of crushed red chillies, shares UP food expert, Atiya Zaidi. It has also got a fair bit of turmeric in it, giving it the bright golden yellow colour. The kind of ingredients that go into a Tahari depends on the region. For example, Jaunpuri Tahari is made traditionally with potato, peas and vadiyan / badiyan / wadi (lentil paste, sundried and used in various dishes). In Meerut, they add a tablespoon of tur dal to the tahari, along with cauliflower and carrot when in season. In Awadhi cuisine, Tahari is also made with added kheema
Feel free to add the kind of vegetables and / or meat you like, but the spice paste with turmeric and fried red chillies along with the strong flavour of mustard oil is what gives this dish its character
You can make a complete vegetarian Awadhi / UP menu using the recipes shared this month:
Badinjan Burani (Eggplant and yogurt)
Arbi ka Korma (Colocassia curry)
Til wale Aloo (Potatoes in sesame sauce)
Zaffrani Warqi Paratha (Layered saffron flat bread)
Alu Matar Vadiyan ki Tahari (a rice dish with potato, peas and sundried lentils)
Recipe for Teheri / Tahari
Prep time: 30 mins | Cooking time: Less than 20 mins
Recipe courtesy: Atiya Zaida
Heavy bottomed vessel with tight fitting lid OR Pressure Pan
Recipe for Tahari - a rice dish from Uttar Pradesh
- 1 cup rice
- 2 tbsps mustard oil
- 4 chillies dried red
- 1 tsp turmeric powder
- 1 onion large , peeled and chopped into chunks
- 1/2 ginger " piece
- 4 cloves garlic
- 1 cup peas frozen or fresh
- 1 - 2 potatoes medium , peeled and diced
- Wash the rice in plenty of water and soak for 30 minutes.
- In a heavy bottomed pan or pressure pan, heat mustard oil, fry the chillies and remove with a slotted spoon, keep aside.
- In a mixer, grind the onion, turmeric powder, ginger and garlic to a fine paste.
- Add this paste to the same mustard oil in the pan and fry until oil leaves the masala, say around 5-7 minutes.
- To this, add the peas, potato, shallow fried badiyan and salt and stir well for 2-3 minutes.
- Add 1 and 3/4 cups water. Bring to a boil, add the soaked and drained rice. Cover and cook for around 10 minutes until the potato and rice are cooked. If cooking in pressure pan or pressure cooker, switch off after one whistle. Open when cool and fluff with a fork.
- Remove in a serving bowl and garnish with the crushed fried red chillies.
Its a wonderful dish.. I m frm Rajasthan n we love pakoda kadhi but i didnt liked d frying process. Pakodis being made in an appam pan makes it a perfect dish. Thanks a lot mam for sharing such a wonderful idea.
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