My name is Sarah and I am a carbaholic. There, I said it, it’s done. Judge me all you skinny people with your zoodles and quinoa. By the way I like both things just fine, but put a steaming bowl of tehri in front of me and well…. I think you know how this plays out. You enjoy your zoodles ok?
I have always loved Tehri unlike the rest of my siblings which meant I didn’t get to eat it as often as I liked. When I did it always felt special. The version I grew up with had a spice paste, no tomatoes, no seeds, no curry leaves. It is a dish that I had only ever seen made in my house and it didn’t even occur to me that there was another way to make it.
A New Way to Make Tehri
When I got married my mother in law told me about her way – a way that involves tomatoes, curry leaves, and onion seeds. The combination creates a flavor explosion which makes this such a fun change from the usual. It is also different from my usual Tehri that I do not pre fry the potatoes for it. In this one you slice them nice and thin and cook it with the rest of the dish making this a one pot meal. Who doesn’t like a one pot meal?
My favourite way to eat Tehri is straight from the pot. No, no, I kid. My favourite way to eat Tehri is with some green chutney style raita (blitz a little yogurt, chilies, mint, salt, roasted cumin powder) and some kachumbar. Kachumbar for those of you who don’t know is a simple salad with chopped onions, tomatoes, cucumbers, cilantro, chilies and lemon juice. The fresh acidity of the kachumbar with the tangy raita and the flavorful Tehri is a big ol flavour party I always want to be invited to.
If you make this Tehri then let me know how it turns out! You can rate the recipe below, and/or leave a comment! You can also share your recreations with me on Instagram @flourandspiceblog. Can’t wait to see your version!
- 2 cups basmati rice washed and soaked
- 1 1/2 to 2 cups potatoes sliced into 1/2 cm thick squares
- 1 onion diced
- 4 tomatoes finely diced
- 1-2 sprigs of curry leaves
- 1/2 tsp nigella/onion seeds/kalonji
- 1/2 tsp cumin seeds
- 2-3 finely sliced green chillies
- 2 tsp salt
- 1 tsp turmeric
- 1 1/2 tsp red chilli powder
- 1/2 tsp coriander powder
- a glug of neutral oil – enough to cook the bottom of your pan
- optional: lemon for squeezing, green chilies for garnish
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Take out a nice big pot, preferably non stick, but if you use a heavy bottomed one then increase the oil and make sure you keep checking for sticking (add a little water).
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Heat the oil and add in your cumin seeds, nigella seeds, and curry leaves.
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When it gets spluttery and aromatic add your onions and green chillies and saute on until the onion starts to brown at the edges.
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Then add the rest of your spices and stir fry until they darken slightly, if they stick to the bottom of the pan add a splash of water.
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Then add your tomatoes and cooked till the 'wetness' sautes out and you're life with a rich paste with the oil rising above it – in Urdu we call this Bhunna
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Add your potatoes and saute for a minute or two.
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Now add your rice, and then add just enough water that you have approximately half an inch of water rising above your rice. Now some brands cook quicker than others so please adjust the water accordingly. In a pinch you can add more, but taking water away – that’s not so doable.
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Bring the water to a boil, and cook on medium till the water level drops to that off the rice, then simmer on low heat to tender fluffy perfection. Again if your brand of rice cooks quickly then please start with less water and watch your cooking times!
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Top with a little lemon juice and sliced green chilies and serve hot with raita and kachumbar
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