Jammu special auria recipe

19 Apr Jammu special auria recipe

Last Updated on March 24, 2022 by blessmyfoodbypayal

Auria recipe | jammu special auria | how to make dogri recipe auria with step wise pictorial and video recipe.

WHAT IS AURIA?

From the land of Jammu, Auria is a traditional dogri curd based dish which is made with fermented curd for several hours with mustard seeds, paste or powder and then assembled with spiced potatoes. As simple as that..

HOW TO SERVE?

It is served as a side dish with jammu wale naan and chole, Khameere, puri chana, chole bhature or Gheur. As a matter of choice, few love to cherish it with regular dal roti, paratha or rice.
And yes, this is always served cold @room temperature.

TRADITIONAL VALUES

Being the natives of jammu, it has always been a dream or say passion to bring the food to our blog, which carry traditional values attached to our soil. This is the reason, a separate head is contributed in this blog to the cuisines of jammu and kashmir, which you must visit profoundly.

If talking about auria, we have cherished it since from the childhood used to be prepared by the elders in the family. And this is not the tale confined to we only, but entire region can recognize it’s story with ours.

With the past pace of life, people begin to divert towards instant processes which applies to cooking primarily. And it has badly affected the traditional food which is time consuming and as a result is taking the back seat. Alas.

Now you will rarely find people making auria at home but get to see it on salad table in wedding parties or with the street food sold by outside vendors.

Auria was in our bucketlist since long but it was getting delayed for no reason. Probably because, though we had the idea of the recipe, but were not firm with the quantity and ratio of ingredients to be used. What comes first and what next was also conflicting.

If this recipe is published today in this blog, all credit goes to Mr. Ajay Kumar Siotra, a young talent belonging to the city of temples jammu & has the glory of being a finalist at MasterChef India season 5.

His sincere guidance has helped a lot in keeping us on the right track while making auria.

The little dark side of traditional cuisine is that you can not play with the process and ingredients. You have to add only what is being added since ages and have to follow the method that is being written with permanent marker. Slight changes and experiments may enhance the taste and flavours of your food but your recipe will loose the traditional touch .

While we were thinking of keeping the curd overnight for fermentation, Mr. Ajay guided us to keep it under sun for best results.

From measurements varying from teaspoon to tablespoon and requisite time to get the curd fermented, he was courteous enough to be just a ping away for guidance.

Thank you chef Ajay for your timely support.

So let’s begin with the recipe of spicy and pungent flavored dish which has the tendency to bring a perfect tanginess with each bite you put on your tongue.

We take this opportunity to share few of the other traditional recipes of jammu i.e. kaladi, kaladi kulcha, pyaz wali kaladi, Doodh wali kaladi, roadside kulche chole recipe, jammu rajma, ambal, madra,  dogri recipe gheur, Jammu wale chole with Jammu wale naan, Lakhanpur de bhalle/gurgulle,Nutri kulcha, sund, pude and jammu chocolate.

Stepwise pictorial method of Auria recipe 

1. Add mustard seeds in a mortar.
2. Crush them coarsely with a pestle. You can use grinder too for this purpose.
3. Transfer coarsely crushed mustard powder in curd.
4. whisk the curd well.
5. Keep the bowl of curd under the sun for about 6 to 7 hours for fermentation.
6. Take a pan and add oil in it.
7. Let oil smoke first. Then off the heat and let the temperature of oil come down a bit.
8. Add red chilli powder, turmeric and salt. Mix well.
9. Add potatoes (boiled, peeled & cut into pieces) and mix them so that the spices coat them finely.
10. Remove the pan from heat & let potatoes cool completely.
11. Transfer these spiced potatoes into the bowl of curd.
12. Mix them well. Your auria is ready.

STORAGE

Keep it in refrigerator when not in use. It is served only cold.

NOTES

1. In case mustard seeds are not available, use mustard paste or mustard powder instead.
2. To get the best flavours, prefer to ferment the curd under the sun light only. But for any reason you can’t do it, then leave the curd overnight for fermentation at some warm place in your kitchen.

Auria recipe – recipe card

Auria recipe | jammu special auria | how to make dogri recipe auria

blessmyfoodbypayal

Auria recipe is a curd based dish which is fermented for several hours with mustard and then assembled with spiced potatoes. Simple.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Resting time 7 hours hrs

Total Time 20 minutes mins

Course Side Dish

Cuisine Jammu

Servings 1 cup

Ingredients

  

• 1 tsp mustard seeds/rai
• 1 cup curd/dahi about 250gms
• 1/2 cup potatoes boiled, peeled & cut into pieces
• Salt to taste
• 1/4 tsp Turmeric powder
• 1/2 tsp red chilli powder
• 1 tbsp Mustard Oil

Instructions

 

• Add mustard seeds in a mortar.
• Crush them coarsely with a pestle. You can use grinder too for this purpose.
• Transfer coarsely grinded mustard powder in curd.
• Whisk the curd well. 
• Keep the bowl of curd under the sun for about 6 to 7 hours for fermentation.
• Take a pan and add oil in it.
• Let oil smoke first. Then off the heat and let the temperature of oil come down a bit.
• Add red chilli powder, turmeric and salt. Mix well.
• Add potatoes (boiled, peeled & cut into pieces) and mix them so that the spices coat them finely.
• Remove the pan from heat & let potatoes cool completely.
• Transfer these spiced potatoes into the bowl of curd.
• Mix them well. Your auria is ready.

STORAGE

• Keep it in refrigerator when not in use. It is served only cold.

Notes

1. In case mustard seeds are not available, use mustard paste or mustard powder instead.

2. To get the best flavours, prefer to ferment the curd under the sun light only. But for any reason you can't do it, then leave the curd overnight for fermentation at some warm place in your kitchen.

Keyword auria, dogra, dogri, orea, oria

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