Poori, Aloo Kura and Perugu

Ingredients

• 500 g Potatoes (About 4 medium, Yukon Gold or red potatoes recommended)
• 2.5 tbsp Vegetable Oil
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 1 tsp Urad Dal (Split and skinned black gram lentils)
• 1 tsp Chana Dal (Split Bengal gram)
• 0.25 tsp Hing (Asafoetida)
• 10 leaves Curry Leaves (Fresh or dried)
• 1 large Onion (Finely chopped)
• 2 pcs Green Chilies (Slit lengthwise)
• 1 tbsp Ginger Garlic Paste
• 2 medium Tomatoes (Finely chopped)
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chili Powder (Adjust to taste)
• 1.5 tsp Coriander Powder
• 1 tsp Salt (Adjust to taste)
• 0.25 cup Water (As needed)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Boil the potatoes in salted water until they are fork-tender but still hold their shape, about 15-20 minutes. Drain, let them cool slightly, then peel and cut into 1-inch cubes. Set aside.

2. 2

   Heat oil in a wide pan or kadai over medium heat. Once hot, add the mustard seeds and let them splutter. This should take about 30 seconds.

3. 3

   Add the cumin seeds, urad dal, and chana dal to the pan. Sauté for about 1 minute, stirring continuously, until the dals turn a light golden brown.

4. 4

   Add the hing and curry leaves. Be careful as the leaves will splutter. Sauté for another 15-20 seconds until the curry leaves are crisp and aromatic.

5. 5

   Add the finely chopped onions and slit green chilies. Sauté for 5-6 minutes until the onions become soft and translucent.

6. 6

   Stir in the ginger-garlic paste and cook for about 1 minute until the raw aroma disappears.

7. 7

   Add the chopped tomatoes and cook for 6-7 minutes, stirring occasionally, until they break down and become soft and mushy. You can add a splash of water if the mixture becomes too dry.

8. 8

Ingredients

• 1 l Whole Milk (For a creamier, traditional result. Do not use UHT milk.)
• 2 tsp Curd Starter (Use active, live culture yogurt from a previous batch or store-bought.)

Instructions

1. 1

   Boil and Thicken the Milk

   • Pour the whole milk into a heavy-bottomed pot.
   • Bring the milk to a rolling boil over medium heat, stirring occasionally to prevent it from scorching at the bottom.
   • Once boiling, reduce the heat to low and let it simmer for 5-7 minutes. This step is key to evaporating some water content, which results in a thicker, creamier curd.
2. 2

   Cool the Milk to the Correct Temperature

   • Remove the pot from the heat and allow the milk to cool down until it is lukewarm. This can take 20-30 minutes.
   • The ideal temperature is between 105-115°F (40-46°C). To test without a thermometer, dip a clean finger into the milk. It should feel comfortably warm, like a baby's bathwater, but not hot.
3. 3

   Inoculate the Milk

   • In a small bowl, whisk the curd starter until it is smooth and lump-free.
   • Add 2-3 tablespoons of the warm milk to the starter and mix well. This process, called tempering, prevents the starter from curdling when added to the larger pot.
   • Pour the tempered starter mixture into the pot of warm milk. Stir gently just 2-3 times to ensure it's evenly distributed. Do not over-mix.
4. 4

   Set the Curd

   • Pour the inoculated milk into a setting container, such as a traditional clay pot (manchatti), glass bowl, or stainless steel vessel.
   • Cover the container with a lid and place it in a warm, dark, and draft-free place to set undisturbed.
   • Allow it to ferment for 6 to 8 hours in a warm climate, or up to 12-16 hours in a colder climate. The curd is set when it is firm and doesn't jiggle like a liquid when gently tilted.
5. 5

   Chill and Serve

   • Once the perugu has set perfectly, transfer the container to the refrigerator.
   • Chill for at least 3-4 hours. Chilling halts the fermentation process (preventing it from becoming too sour) and helps the curd to firm up further.
   • Serve chilled as a side with meals, or use it to make raita, buttermilk, or curries.