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As a kid I always used to wonder about the difference between the “Kumoani Palyoo” that my mother
used to cook at home and the Punjabi pakora curry that we sometimes had in “Kake De Dhaba. They
always tasted very different. Finally I had to learning cooking in order to realize the difference. Here is the
tasty recipe of Punjabi curry err…err…... The Kumaoni Palyoo.
Ingredients:
Butter milk or yogurt (sour the better) 1 Kg
Gram flour 200 grams (75 for curry & 125 for pakoras)
Cumin seeds 1/2 Tea spoon
Turmeric powder 1/2 Tea spoon
Green chilies 3 in number
Coriander Leaves (chopped) ¼ bunch
Oil 2 table spoon
Salt To taste
Seasoning:
Red Chili powder 1/2 Tea spoon
Whole Red Chilies 4 in number
Garlic (finely chopped) 2 cloves
Ghee (clarified butter) 1 table spoons
Method:
Curry:
Mix sour buttermilk, 75g of gram flour, turmeric powder rand salt in a bowl.
Heat oil in a pan
Add cumin seeds and wait for it to crackle.
Add chopped green chilies and cook for one minute.
Add the butter milk mixture.
Bring it to boil and reduce the heat and cook on low for 10 minutes
Pakoras:
Add water and salt to remaining gram flour and make a thick batter.
Heat oil in a pan and make small pakodas from the batter.
Fry the pakoras till they turn golden brown and crispy.
Add the pakodas to the curry.
Cook until the curry has a consistent thickness and the pakoras are nicely soaked about 10 minutes.
Seasoning:
Add ghee in the pan.
Add whole red chilies, chilly powder and chopped garlic.
Once the garlic turn brown, season the “palyoo” with this mixture
Garnish with cilantro.
In my own experience it goes best with plain rice. Suggested accompaniment is “paalak kappa” (Kumaoni
dish with spinach…recipe will be available soon).
