Allergens in Auriya Kaddu: milk, mustard.
Ingredients
Quantities for 4.
- 600g, peeled and cut into 3cm cubes Pumpkin
- 2 tbsp, soaked 2 hours and ground to a paste Mustard Seedsthe auriya. This ground mustard is the whole dish
- 200g, whisked smooth Yogurt
- 2 tbsp Ghee
- 1 tbsp Mustard Oil
- 1/2 tsp Fenugreek Seeds
- 1/4 tsp Asafoetidause compounded-free hing to keep this gluten-free
- 2, broken Dried Red Chilli
- 1 tsp Turmeric
- 1/2 tsp Chilli Powder
- 1 tsp Amchur
- 1 tsp Sugarbalances the bite of the mustardoptional
- 200ml Water
- to taste Salt
- 2 tbsp, chopped Coriander Leavesoptional
Cookware
stovetop, kadhai, blender
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Soak the mustard seeds 2 hours, then grind with 2 tbsp of the soaking water to a fine grey paste. Ground dry, they stay gritty and turn bitter.
- Take the yogurt out of the fridge an hour ahead. Cold yogurt splits the moment it meets a hot pan.
- Whisk the yogurt with the turmeric and chilli powder before it goes anywhere near the heat.
Method
- Heat the ghee and mustard oil together until the mustard oil stops smelling raw, about 1 minute.
- Crackle the fenugreek seeds and broken red chillies for 20 seconds, then add the hing.Fenugreek goes from fragrant to bitter in about 10 seconds. Pull it the moment it turns reddish-brown.
- Add the pumpkin cubes and toss over medium heat 5 minutes until the edges catch a little colour.
- Take the pan off the heat for a minute so it cools, then pour in the whisked spiced yogurt and stir continuously.Off the heat and stirring. This is the only reliable way to stop the yogurt curdling.
- Return to a low flame and cook, stirring in one direction, until the yogurt loses its raw smell and thickens slightly, about 4 minutes.
- Stir in the ground mustard paste, 200ml water and salt. Simmer uncovered 12 minutes until the pumpkin is tender at a knifepoint but not falling apart.Never boil the mustard hard. Heat turns it acrid. A bare simmer only.
- Add the amchur and sugar, cook 2 minutes more and taste. It should be sour, mustardy and only faintly sweet.
- Rest 5 minutes off the heat and serve with rice as part of a dham.
Storage
Keeps 2 days refrigerated. Reheat over the lowest flame with a spoon of water. A hard reheat splits the yogurt and sharpens the mustard.
Nutrition Good estimate
One serving of Auriya Kaddu (262 g) is about 187 calories, or 72 calories per 100 g.
Low protein: 4 g a serving, 10% of the calories
| Per serving262 g | Per 100 g | |
|---|---|---|
| Calories | 187 kcal | 72 kcal |
| Protein | 4.5 g | 2 g |
| Carbohydrate | 16.3 g | 6 g |
| of which sugars | 8.7 g | 3 g |
| Fibre | 1.8 g | 1 g |
| Fat | 12.9 g | 5 g |
| of which saturated | 5.6 g | 2 g |
| of which unsaturated | 6.5 g | 2 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for amchur, asafoetida. Estimated from raw ingredients using USDA FoodData Central.
More like this: Vegetarian Indian recipes · Gluten-free Indian recipes · No onion no garlic recipes · Pahari recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.