Kumaon Style Thechwani (Mooli Aloo Sabzi)
An Authentic North Kumaon Delicacy with a Perfect Balance of Potatoes and Radishes
Introduction
The Kumaon region of Uttarakhand offers a variety of rustic and hearty dishes that are as simple as they are flavorful. One such dish is the Kumaon Style Thechwani, also known as Mooli Aloo Sabzi. This vegetarian dish, which features a delightful combination of mashed potatoes (Aloo) and radish (Mooli), is spiced with aromatic herbs and Indian spices. Often served as a side dish, Thechwani pairs wonderfully with flatbreads like Ragi Wheat Phulka, making it an ideal option for both lunch and dinner.
In this recipe, the potatoes and radishes are pressure cooked, mashed, and then simmered together with a blend of spices. The end result is a thick, flavorful curry that is both comforting and satisfying.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Potatoes (Aloo) – skin peeled & mashed | 5 medium-sized |
| Mooli (Radish) – skin peeled | 2 medium-sized |
| Onion – finely chopped | 1 large |
| Tomatoes – diced | 1 medium-sized |
| Green Chilli – slit | 1 |
| Dry Red Chillies | 3 |
| Cumin Seeds (Jeera) | 1 tsp |
| Fenugreek Seeds (Methi) | ½ tsp |
| Cardamom Pods (Elaichi) | 1 |
| Turmeric Powder (Haldi) | ½ tsp |
| Cumin Powder (Jeera) | 1 tsp |
| Coriander Powder (Dhania) | 1 tsp |
| Red Chilli Powder | 1 tsp |
| Salt | To taste |
| Garlic | 8 cloves |
| Ginger | 1-inch piece |
Preparation Time:
10 minutes
Cooking Time:
25 minutes
Total Time:
35 minutes
Servings:
4 servings
Cuisine:
Uttarakhand – North Kumaon
Course:
Main Course
Diet:
Vegetarian
Instructions:
1. Preparing the Potatoes:
Begin by pressure cooking the potatoes. Add the potatoes to a pressure cooker with about ¼ cup of water. Pressure cook for 4 to 5 whistles, and once done, allow the pressure to release naturally. Set the potatoes aside to cool. Once cooled, peel the skin and mash them coarsely using a potato masher.
2. Preparing the Radish:
While the potatoes are cooling, prepare the radish. Place the peeled radishes in the pressure cooker with 2 tablespoons of water. Pressure cook for 2 to 3 whistles and turn off the heat. After the pressure releases, mash the radishes coarsely with the same potato masher.
3. Grinding the Aromatics:
In a small mixer, grind together garlic, ginger, and the slit green chilli into a coarse paste. Set this mixture aside for later use.
4. Cooking the Spices:
Heat a kadai (wok) with oil over medium heat. Once the oil is hot, add the dry red chillies, cardamom pods, cumin seeds, and fenugreek seeds. Sauté for a few seconds, until you start to smell the delightful aroma of the spices.
5. Sautéing the Onions:
Add the finely chopped onions to the pan and sauté until they turn translucent. Once the onions are soft and lightly browned, add the ground ginger-garlic-chilli paste and cook it for another 2 minutes, allowing the spices to release their fragrance.
6. Adding Tomatoes and Spices:
Next, add the diced tomatoes to the kadai and season with a pinch of salt. Cook the tomatoes until they soften and become mushy, about 5-7 minutes. Once the tomatoes have cooked down, add the turmeric powder, cumin powder, coriander powder, and red chilli powder. Stir the mixture well to combine.
7. Adding the Mashed Potatoes and Radish:
Now, add the mashed potatoes and radishes to the kadai with the onion-tomato mixture. Stir everything together, making sure the mashed vegetables are evenly coated with the spice mix.
8. Simmering the Thechwani:
Add about ¼ cup of water to the mixture, and let it simmer for 10 minutes. This will help the flavors meld together and the Thechwani to thicken slightly.
9. Adjusting Seasonings:
Once the Thechwani has thickened to your liking, taste it for seasoning. Adjust the salt and spice levels according to your preferences.
10. Serving:
Turn off the heat and transfer the Thechwani to a serving bowl. Serve hot, alongside your favorite flatbread like Ragi Wheat Phulka, and enjoy it with a side of Lauki Chana Dal (bottle gourd and chickpea curry) and Tomato Onion Cucumber Raita for a complete meal.
Enjoy this hearty, flavorful Kumaon-style Thechwani as a main course, bringing the authentic taste of Uttarakhand to your table.
Tips:
- You can adjust the consistency of the Thechwani by adding more water if you prefer a lighter curry.
- For a more intense flavor, let the dish simmer for an additional 5-10 minutes.
- The recipe is customizable, so feel free to add other vegetables or even a sprinkle of garam masala for a unique twist.
Conclusion:
The Kumaon Style Thechwani, with its earthy blend of mashed potatoes and radish, creates a dish that is both warming and nutritious. The spices bring depth and flavor, making it a perfect addition to any meal, whether it’s a busy weekday or a special family gathering.
