Tahri Recipe Tehri Whiskaffair

on Jan 30, 2022, Updated Oct 05, 2023 If you are looking for more traditional UP-style recipes, try Mathura ke Dubki wale Aloo, Banarasi Chura Matar, and Matar Ka Nimona. There is a small village called Chilla near the town I grew up in. The Ken River flows through this village. Every Sankranti, many of my parents’ doctor friends and their families would go there for a picnic. After a dip in the river, we were treated to piping hot Tahri with raita, chutney, and papad. This ritual continued for many years until the families moved out one by one because of the transferrable jobs. However, the good memories remained.

About Tahri (Tehri)

Tahri (Tehri or Tahari) is an easy and comforting one-pot meal from Uttar Pradesh (Awadhi cuisine) made using rice, vegetables, and basic spices. It is made mostly in winter when fresh green peas and cauliflower are in season. Aloo Matar Gobhi ki Tahri is also made for the Sankranti festival. It comes together using a few simple ingredients. You can make tahri in a traditional pressure cooker, an instant pot, or over the stovetop. I share all three methods in the post below. I make this tehri recipe in my 3-liter pressure cooker or a 3-quart instant pot. To scale the recipe, use a bigger cooker or instant pot, but the cooking time will remain the same. Serve it with papad, boondi raita, pickle, and green chutney. Drizzle ghee on top to make it even more indulgent. You can use any white rice that you have. Vegetables – Traditionally, green peas, cauliflower, and potatoes are used to make Tahri, but feel free to add any vegetable you choose. Green beans, carrots, broccoli, etc., are some options. Sometimes, cauliflower has tiny insects hidden inside the florets. To get rid of them, I like to blanch my cauliflower before using it. Spice Powders – Spice up the tahri with basic everyday spice powders such as coriander powder, red chili powder, turmeric powder, and garam masala powder. Others – You will also need oil, ghee, asafetida (hing), cumin seeds, cloves (laung), whole black peppercorns (kali mirch), whole black cardamoms (badi elaichi), onions, and fresh tomatoes. Avoid adding hing (asafetida) to make gluten-free tahri. To make vegan tahri, replace ghee with oil. You can use vegetable oil, canola oil, mustard oil, sesame oil, or any cooking oil of your choice. You can also add a teaspoon of rose water or a few drops of kewra essence. Soak it in 4 cups of water for 30 minutes.

3-4 cloves 4-6 whole black peppercorns 2 black cardamoms

1 cup green peas 1 cup potatoes (peeled and cubed) 2 cups cauliflower (cut into small florets and blanched)

3 teaspoon coriander powder 1 teaspoon Kashmiri red chili powder 1 teaspoon turmeric powder ½ teaspoon garam masala powder 2 teaspoon salt

Add 3 and ½ cups of water and stir gently. Remove the cooker from the heat and let the pressure release naturally. Once the pressure is completely released, open the lid of the cooker. Gently fluff the tahri using a fork and serve hot. You can garnish the tehri with golden fried onions and chopped cilantro (coriander leaves).