Saturday, 14 February 2015

KURDAI KOSHIMBIR / KURDAYANCHI KOSHIMBIR

Kurdai / Kurdaya are a kind of savoury fried sides served along with a meal, just like papads. They are made from wheat and are usually made during the summer when there is ample of heat. They are shaped round like a chakli but the sticky dough is passed through a sev press so they look like small dried rounds of semiya / shevaya / vermicilli.

          (Image sourced from http://www.tatamotorsgrihini.org/images/VKSProduct/DSC_0112.JPG)

Every house usually in villages had a terrace or open space around the house so there was enough space around to dry them up in the suns heat. Unfortunately there is complete space crunch in the cities and that makes it difficult. To top it up, it is a little time consuming process spread over around 3 days, which is a deterrent in itself.

Thankfully they are available in the market. Here I have used the store brought ones.


KURDAI KOSHIMBIR / KURDAYANCHI KOSHIMBIR

INGREDIENTS

Gavhachya kurdaya / Wheat Kurdaya crushed
1 cup
Beaten chilled curd
2 – 2 ½ cups
Onion minced
1 no small
Coriander leaves chopped
½ cup
Green chillies chopped                 
1 – 2 nos
Salt
T.T.
Sugar
¼ tsp
Oil
2 tbsp
Rai / mustard seeds
¼ tsp
Heeng / asafoetida
¼ tsp
Dry whole red chilli
1 no

METHOD:


1.       Heat around 2 glasses of water, add salt and ½ tsp oil and bring it to a boil.


2.       Add in the kurdaya and allow them to cook.

3.       When they are just cooked, pour in a colander and drain out the excess water.


4.       Refresh with cold water, drain, transfer to a container and keep till further use.



5.       Beat curd, add to it onion, coriander leaves, green chilli, salt and sugar. Mix well.


6.       Pour the curd over the kurdaya. Mix till all are coated well.


7.       Heat the remaining oil, add in the rai seeds, when they crackle add in the Heeng and red chilli.

8.       Pour the tadka over the curd mix. Stir and serve chilled.






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