Authentic Himachali Khatta Meetha Seelu with Phulka
Experience the rustic charm of Himachal Pradesh with this tangy and sweet seasonal delicacy. Perfectly balanced with jaggery and tamarind, it offers a comforting, soul-warming flavor profile.
55min
Total Time
4
Servings
Himachali
Cuisine
Recipe
1
Heat mustard oil in a heavy-bottomed kadhai until it smokes slightly, then reduce the heat to let it cool a bit.
2
Add cumin seeds, fennel seeds, fenugreek seeds, and asafoetida to the warm oil, allowing them to crackle and release their aromas.
3
Toss in the pitted seelu and sauté for about 4 to 5 minutes until the fruit begins to soften slightly.
4
Stir in the turmeric powder, red chilli powder, dry ginger powder, and salt, mixing well to coat the fruit evenly.
5
Pour in the water, bring the mixture to a rolling boil, then lower the heat and cover to simmer until the seelu is completely tender.
6
Add the jaggery powder and stir continuously until it dissolves completely and the gravy thickens to a glossy, syrupy consistency.
7
Garnish with roasted melon seeds and serve hot with freshly made phulkas.
Ingredients
500g ripe seelu or local wild plums, washed and pitted
2 tablespoons mustard oil
1 teaspoon fennel seeds
1/2 teaspoon fenugreek seeds
1 teaspoon cumin seeds
1/2 teaspoon asafoetida
1/2 cup jaggery powder
1/2 teaspoon turmeric powder
1 teaspoon Kashmiri red chilli powder
1 teaspoon dry ginger powder
Salt to taste
1.5 cups water
2 tablespoons roasted melon seeds for garnish
*This AI-generated recipe may contain inaccuracies.