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Himachal Pradesh has a rich culture of which food is an integral part. From festivals to holidays, traditional recipes are the centre of every occasion and promote harmony among indigenous communities. Himachali cuisine is a crucial part of the culinary tapestry of India. The dishes are a rich blend of flavourful herbs and spices that offer warmth in the cold days.
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Since the majority of places in Himachal Pradesh are hill stations, surrounded by dense forests and snow-capped hills, the regional cuisine is highly influenced by climate, terrain, and easily accessible natural resources. An important part of Himachali food heritage is dham, a traditional feast prepared during festivals, weddings, and special events. Curd has a crucial role to play in this.
Many curries have curd-based paste because people believe that it helps with digestion. Apart from popular delicacies, one can observe curd being used at home to prepare everyday comfort meals. One such dish is Himachali redu. Made in many households, it is often paired with rice. Some call it a version of kadhi, while others think it is dahi tadka.
No matter what you call it, this recipe is perfect to prepare on days when you don’t want to spend much time cooking but also wish to avoid ordering food from outside. Even if you call yourself a cooking noob, you can prepare this dish without hassle and with just a few ingredients in your kitchen. Many food enthusiasts from the region claim to make it multiple times a week in their homes. The best part of this recipe is it is healthy, loaded with flavours, and oh-so nutritious.
Ingredients For Himachali Redu
- A cup of water
- 200 gm curd
- Salt to taste
- 1 sliced onion
- ½ teaspoon red chilli powder
- ¼ teaspoon turmeric powder
- A pinch of asafoetida
- 1 tablespoon oil
- ¼ teaspoon cumin seeds
- ¼ teaspoon mustard seeds
- 1 tablespoon finely chopped garlic
- 1 sliced green chilli (optional)
- 1 tablespoon curry leaves
- 1 tablespoon kasuri methi
- 1 tablespoon finely chopped coriander leaves
- 1 red chilli
Also Read: Curry Powder: Know The History Of This Anglo-Indian Spice Blend
Method To Make Himachali Redu
- In a heated pan, add oil, cumin seeds, garlic, broken red chilli, asafoetida, mustard seeds, curry leaves, and sliced green chilli.
- Once the garlic achieves a golden brown colour, add onion slices to it.
- Once the onion becomes translucent, you can add turmeric powder, red chilli powder, and salt to taste.
- After a couple of minutes, pour curd mixed with half a cup of water and keep stirring it until the spices are done and the mixture comes to a boil.
- Add more water to adjust the consistency, and add kasuri methi and coriander leaves on the top.
- After a couple of minutes, serve the tangy, spicy, and flavourful gravy with rice and some pickles on the side.
This is not the only traditional dish that uses curd as the star ingredient, other curd-based Himachali dishes are sepu badi, jhol, and more. In many dishes during the festive season, people avoid onion, garlic, and tomatoes in curries and dham. They use curd for sour and creamy texture.
