Jholi

झोली

Traditional dish from the Garhwal hills, the Garhwal region, Uttarakhand

Also spelled: jhoi, garhwali kadhi, curd kadhi

The Pahadi take on kadhi: buttermilk or curd whisked with gram flour, simmered smooth and tempered, usually with the crackle of jakhya seeds. Light and tangy, jholi is comfort food poured over a plate of rice.

Ingredients

  • •Curd or buttermilk
  • •Gram flour (besan)
  • •Mustard oil, jakhya, cumin
  • •Turmeric, garlic, dry red chilli

How it's made

  1. 1Whisk curd with gram flour and water until smooth and lump-free.
  2. 2Temper mustard oil with jakhya, cumin, garlic and chilli.
  3. 3Pour in the curd mixture and add turmeric.
  4. 4Simmer gently, stirring, until it thickens slightly.
This recipe is a general reference written for readers who want to know the dish. Quantities are to taste and every household cooks it a little differently.