Authentic Kumaoni Jaul with Pahadi Bhaat
A comforting, tangy rice soup from the Kumaon hills cooked with buttermilk, local spices, and tempered with mustard seeds. This wholesome dish is best enjoyed warm with steaming red rice.
45min
Total Time
4
Servings
Uttarakhandi / Kumaoni
Cuisine
Recipe
1
Heat mustard oil in a heavy-bottomed pan until it smokes slightly, then reduce the heat.
2
Add black mustard seeds, fenugreek seeds, dry red chillies, and asafoetida, letting them splutter.
3
In a bowl, whisk the sour buttermilk together with turmeric powder, coriander powder, and salt.
4
Pour the spiced buttermilk mixture into the pan along with the soaked rice and extra water.
5
Bring the mixture to a gentle boil, stirring continuously to prevent the buttermilk from curdling.
6
Lower the heat and simmer uncovered until the rice is completely cooked and the soup thickens slightly.
7
Garnish with freshly chopped coriander leaves and serve piping hot alongside steamed hill rice.
Ingredients
2 cups sour buttermilk (chaas)
1/2 cup rice, washed and soaked for 20 minutes
2 tablespoons mustard oil
1 teaspoon black mustard seeds
1/2 teaspoon fenugreek seeds (methi)
2 dry red chillies
1/4 teaspoon turmeric powder
1 teaspoon coriander powder
1 pinch asafoetida (hing)
Salt to taste
2 cups water
Fresh coriander leaves for garnishing
*This AI-generated recipe may contain inaccuracies.