Jhol

• By Shruti Negi
• Garhwali Recipe

INTRODUCTION 

In Garhwali, Jhol means very thin gravy. A Jhol can be made out of tomatoes, potatoes and other tubers.

On the other hand Jholi is gravy made out of curd. It is comparatively much thicker than a Jhol and similar to Phanu in preparation. (Some of the Indian egulleters might recognize this as a Kadhi)

INGREDIENTS

1. Besan (chick pea flour) or Rice flour - 1 cup
2. Curd - 3 cups
3. Oil or Ghee - 1/2 cup
4. Garlic - 4 to 5 cloves
5. Cumin seeds - 1 tsp
6. Red chilies whole - 4 to 5
7. Asafetida - a pinch
8. Dry coriander powder - 1/2 tsp
9. Turmeric powder - 1/2 tsp
10. Red chilies powder - 1/2 tsp
11. Water - 3 cups
12. Salt - 3 tsp or to taste
13. 1 cucumber grated or chopped spinach or spring Onion leaves -optional
14. Fenugreek seeds

METHOD

• Mix besan, turmeric powder and salt. Gradually add water continuously folding with a spatula to make a thick paste. Add Curd and blend the mixture well.
• In a sauce pan or Kadhai heat the fat. Add the Cumin and splutter, add the Asafetida. Immediately pour the curd mix into the frying pan.
• Let the Jholi cook for about 10-15 minutes till the gravy starts thickening and the raw smell of the flour is gone. If you are using rice flour then cook it for few minutes more. Add more water to keep the consistency thin.
• Before taking it off from heat, add the optional grated cucumber or a handful of chopped spinach leaves or chopped spring onion leaves. Cook for few more minutes till the leaves are tender.
• Garnish with additional ghee (entirely optional), coriander leaves and green chilies (slit apart into two pieces) and serve with steamed rice.