I have always loved Tehri unlike the rest of my siblings which meant I didn’t get to eat it as often as I liked. When I did it always felt special. The version I grew up with had a spice paste, no tomatoes, no seeds, no curry leaves. It is a dish that I had only ever seen made in my house and it didn’t even occur to me that there was another way to make it.
A New Way to Make Tehri
When I got married my mother in law told me about her way - a way that involves tomatoes, curry leaves, and onion seeds. The combination creates a flavor explosion which makes this such a fun change from the usual. It is also different from my usual Tehri recipe that I do not pre fry the potatoes for it. In this one you slice them nice and thin and cook it with the rest of the dish making this a one pot meal. Who doesn’t like a one pot meal? My favourite way to eat Tehri is straight from the pot. No, no, I kid. My favourite way to eat this Tehri recipe is with some green chutney style raita (blitz a little yogurt, chilies, mint, salt, roasted cumin powder) and some kachumbar. Kachumbar for those of you who don’t know is a simple salad with chopped onions, tomatoes, cucumbers, cilantro, chilies and lemon juice. The fresh acidity of the kachumbar with the tangy raita and the flavorful Tehri is a big ol flavour party I always want to be invited to. If you make this Tehri then let me know how it turns out! You can rate the recipe below, and/or leave a comment! You can also share your recreations with me on Instagram @flourandspiceblog. Can’t wait to see your version! Making it later? Pin it below to save the recipe!
