Curry Kichree

There’s something about Gujarati’s and Curry Kichree.  Not sure why they feel so much love towards it, but everybody’s got their thing.  My thing really is just butternut or pasta or pizza.  Which are equally simple.  Simple things do rock.

2 cups yogurt
2 cloves garlic, minced
1/4 onion, chopped roughly
1/2 teaspoon salt
1/2 teaspoon turmeric
2 teaspoons jeeru
1 tablespoon cilantro leaves
3 curry leaves
Several slices onions

In a small frying pan, heat the ghee and add slices of onion.  Over medium heat, saute until golden

brown.  Place into a bowl and set aside.  Next, in the small frying pan, add the curry leaves and 1 teaspoon jeeru and fry until the jeeru starts to blacken.

In a blender, add yogurt, garlic, onion, salt, turmeric, 1 teaspoon jeeru, and cilantro.  Blend

together until smooth.  Pour into a saucepan, and bring to a boil.  Simmer for 5 minutes over low and add the golden brown onions and jeeru.

Serve hot with kichree.

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