Friday, January 15, 2010
Let me be the first one to tell you that this recipe needs a big time acquired taste. Also, it's one of the forgotten recipes. and so it's dear to me. But if you want to try it, please look at the ingredients and ask yourself if the combination suits your taste buds (or not!) and then proceed. The word to word translation of Chhasiyo loat would be buttermilky flour or flour with buttermilk.
1/2 cup vada nu loat
1 cup sour buttermilk
salt to taste
1/4 cup green peas (optional)
2 tsp oil (or per taste)
1/2 tsp mustard seeds
1/2 tsp asafoetida
1/2 tsp turmeric powder
3-4 garlic cloves (fresh garlic cloves along with greens work the best)
1 small onion, chopped approx. = 1/4 cup
1 tbsp finely chopped cilantro/coriander leaves
1. Heat oil in a kadai or wok. Add seeds and powders. As they sizzle, add chopped garlic and onion. Saute till onion is soft.
2. Stir in vada nu loat. Saute for 5 minutes on a low flame, taking care not to burn the flour. Add green peas if using.
3. Meanwhile, whisk buttermilk with salt. Pour it over the roasted flour.
4. Keep on stirring till porridgelike consistency is reached.
5. Switch off the gas. Keep covered for 5 minutes.
6. Garnish with cilantro.
7. Serve hot.
1. The original recipe calls for fresh green garlic along with cloves and greens. If you do not have it, use the regular cloves.