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
- Add mustard seeds in a mortar.
- Crush them coarsely with a pestle. You can use grinder too for this purpose.
- Transfer coarsely crushed 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
- In case mustard seeds are not available, use mustard paste or mustard powder instead.
- 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
Auria recipe is a curd based dish which is fermented for several hours with mustard and then assembled with spiced potatoes. Simple.
- 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
- 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.
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.
PIN IT FOR LATER
YOUTUBE
For more easy and interesting recipes, please do visit our YouTube Channel and do subscribe it and also hit the bell icon. It’s free. Gratitude for subscribing.
Pingback: Authentic Nepali Chukauni Recipe
Pingback: Dry fruit raita recipe | dry fruits raita | how to make dry fruit raita - Bless My Food By Payal
Pingback: Jammu special Khamira recipe | jammu wale khamire | how to make jammu special khameera - Bless My Food By Payal
Good to know about this traditional recipe Auria. It looks delicious. I need to try it sometime.
Go ahead. You would love it. Thank you.
Traditional and flavourful recipes like this always make me hungry, the colour and texture are just incredible. Must try.
Absolutely. Thanks heaps
Love this authentic dish dear 🙂
Wonderful share. The curry looks so eyecatchy here . Very well explained auria recipe from Jammu !
This is tonguecatchy too. Thanks for writing in.
That’s a very interesting recipe. I can imagine the flavors of this. Bookmarking to try
Thank you. Would love to hear from you when you try it out.
Such a lovely dish and pretty easy to prepare. I am sure, mustard seeds would have lent it a beautiful taste as well as aroma. Would love to give it a try soon
This is absolutely delish with a nice aroma and flavour of mustard. Try it as a side dish and you will find it surely amazing. Thanks a bunch.
I would love to try traditional dishes… But I have a question can I make this with vegan curd? Looks so yummy!
Hi Uma.
To this, we can only say that as long as we haven’t tried that way, it’s not fair to say yes or no. However you can make an attempt with a small batch of vegan curd and please do let us know, whether it works or not. Thank you tons for writing in.
Loved this simple and easy traditional recipe. chilled curd with mustard flavours sounds super delicious.. shall try it soon.
You are surely gonna love it as a side dish with your regular meal. Do try it along side chole bhature. Thanks a bunch.
I love your recipes. This recipe also is very unique like most of your other recipes. Anything that has mustard in it becomes my favorite so I am sure I will love this too. I will definitely try it.
Highly obliged to receive such beautiful words from your end. Thanks a lot.
I am so glad to see authentic kashmiri recipe here. A few that i know were taught by a dear friend at college and her family. I am sure I will love to try this with the winter coming up.
Thank you tons.
Thanks for sharing this traditional Kashmiri recipe with all of us, It is a very interesting dish with mustard and yogurt. Will have to try it out sometime.
Hi pavani….Thank you for appreciating a traditional recipe from jammu.
Loved reading about the dish. It is such a pleasure when we are able to recreate a traditional dish in our kitchen,i love how you have explained it in details on how to go about the dish!!!! i would love to try this one!!!!
Thanks a bunch
Wow what a wonderful recipe. Very well explained.. dish looks mouth watering. Thanks for traditional recipe
Thank you heaps.
Traditional recipes always gives me joy as I too love to share my culture recipes often. The recipe sounds super delicious and this is a short and crisp, a very hatke recipe.
It’s such a good read about the cuisines lesser known.
Good to know about your love for traditional cuisines. Thank you heaps.