Jholi is curry preparation from hills of Uttarakhand. Similar to Kadhi recipe from north India, this is bit thicker and spicier.


  • 1 cup Besan / bengal gram flour
  • 3 cups Curd
  • 1/2 cup ghee
  • 5 garlic cloves
  • 1 teaspoon jeera / cumin seeds
  • 4 red chillies, whole
  • 1 pinch Asafoetida/hing
  • 1/2 teaspoon Dry coriander seed powder
  • 1/2 teaspoon Turmeric powder
  • 1/2 teaspoon Red chillies powder
  • Salt as per taste
  • Chopped spinach / local green vegetables - optional


  1. Beat besan along with little water, turmeric and little salt to thick paste.
  2. Gradually add curd and mix well to flowing mixture.
  3. Heat oil. Splutter cumin seeds. Fry garlic till light brown. Add red chillies and hing.
  4. Add curd mixture and spice powders - coridander seed powder, red chilli powder and turmeric powder.
  5. Stir continously till gravy thickens and boils.
  6. Cook for 5-10 minutes. Adjust taste with salt and consistency with water.
  7. Add chopped greens. Cook for few minutes till leaves are tender.
  8. Garnish with coriander leaves / chillies and serve Jholi as side dish to rice along with ghee.

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