Kumaon Style Thechwani Recipe-Mooli Aloo Sabzi
The Thechwani Recipe is a classic combination of Aloo and Mooli that is chopped and then cooked along with sauteed onions and tomatoes. The pahari cuisine is simple and does not use much of exotic spices.They add simple homemade Indian spice powders to lift up the flavour. Serve it along with phulka, dal and raita.
North Kumaon Thechwani Recipe is a famous dish from Pahari cuisine that is particularly from a region called North kumaon in Uttarakhand. The sabzi is made by pounding radish and potatoes and mixed along with sautéed onions and tomatoes. They add simple homemade Indian spice powders to lift up the flavour.
If you are looking for more Sabzi recipes here are some :
- 5 Potatoes (Aloo) , skin peeled & pound
- 2 Mooli/ Mullangi (Radish) , skin peeled, roughly chopped & pound
- 1 Onion , finely chopped
- 1 Tomatoes , diced
- 1 Green Chilli , slit
- 3 Dry red chillies
- 1 teaspoon Cumin seeds
- 1/2 teaspoon Methi Seeds (Fenugreek Seeds)
- 1 Cardamom (Elaichi) Pods/Seeds
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Cumin (Jeera) powder
- 1 teaspoon Coriander (Dhania) Powder
- 1 teaspoon Red chilli powder
- Salt , to taste To Grind
- 1 Green Chilli
- 8 Garlic
- 1 inch Ginger
How to make Kumaon Style Thechwani Recipe-Mooli Aloo Sabzi
To begin making the North Kumaon Style Thechwani Recipe-Potato & Radish Sabzi, pressure cook the potatoes in 1/4 cup of water for 4 to 5 whistles.
Once done, allow the pressure to release naturally and set the potatoes aside to cool down. Once it is cool down, peel the potatoes and pound it coarsely using a potato masher.
Place the radish along with 2 tablespoons of water in the pressure cooker and pressure cook for 2 to 3 whistles and turn off the heat. Once the pressure releases, pound it coarsely using a potato masher.
Next to grind, add ginger, garlic and green chillies in a mixer and grind it into a coarse paste and keep it ready to use.
Heat a kadai with oil, add dry red chillies, cardamom pod, cumin seeds and fenugreek seeds and sauté for few seconds until you get a good aroma.
Add in chopped onions and saute till they turn translucent. Add in ground mixture, and saute till the onions have cooked well.
Once the onions are softened, add in chopped tomatoes and sprinkle little salt and sauté until the tomatoes become mushy.
Add in pounded radish and potatoes and combine it well with the onion tomato mixture. Sprinkle all the spice powders like red chilli powder, turmeric powder, coriander powder and cumin powder and give it a mix.
Add 1/4 cup of water and allow the Thechwani to simmer for at least 10 minutes, until the Thechwani thickens lightly. Once done, check the salt and seasonings and adjust according to taste.
Turn off the heat and transfer the Thechwani to a serving bowl and serve hot.
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