Kheru: The Himachali Spiced Yoghurt That You Should Try Once
Image Credit: Kheru is light on the stomach and incredible for the weather

When you’re heading to the hills, you have a certain expectation in your head about the weather, the people and the food. The climatic conditions and geographical location makes it important for you to adjust your lifestyle according to the same. The harsh cold weather up in the hills leads to warmer dishes and clothes. Himachal Pradesh is home to a plethora of hill stations and scenic views. Not only that, they’ve also got a rich and vibrant culture. Their traditional Garhwali and Kumaoni outfits are a reflection of their cultural heritage. So is the food on their plate. 

Himachali food or pahadi food, as it is popularly known, is very deeply-connected to the roots. Their rustic flavours, earthy taste, local ingredients, seasonal vegetables and a host of other things are a clear reflection of how intrinsically they are connected to nature. For them, what is available around them is what they can and should consume. Apart from walking miles for work and other purposes which keeps them active, it is their nutrient-rich food that plays a major role in maintaining their health. 

Siddu is a well-known bread of the region that is filling and tasty. The soft, bun-like bread is stuffed with desi ghee and eat with dal or pudina chutney. This is high in taste and nutrition and perfect for breakfast. Himachalis also gorge on a variety of parathas and flatbreads for breakfast, including their very own pancakes called aktori. Did you know that the famous bhatura also has a pahadi cousin called babru? This is served with chana madra, similar to chole. 

Lunch time is meant for satiating the appetite to the core. During this time, an authentic recipe is Tukdiya bhath. This amazing and flavourful pulao is a staple in the region. Similarly, we’ve found another lunch special from Himachal called kheru. Also known as rehru, this is a very light and simple preparation made from yoghurt. 

Considered to be a watery curry, you can very well eat the dish with steamed rice. A close cousin of the kadhi that is popular in several parts of north India, kheru is a thinner version of the same. It doesn’t consist of any pakoras or fritters and is very basic. 

To prepare kheru at home, begin by beating curd, mixed with salt and some water and let it rest for some time. Meanwhile, chop onion, garlic and coriander and grind the coriander seeds till they are crushed. Take some mustard oil and heat it in a pan. Throw in some cumin, red chillies and coriander seeds. Toss in the onions and garlic and let them turn light brown. Be careful not to burn the spices and keep them crunchy. Next, sprinkle some red chilli powder and turmeric. Finally, add in the beaten yoghurt to this spice blend and stir constantly over low flame. 

Once the kheru is ready, pour it in a serving bowl and garnish with some coriander leaves. Serve hot with rice or roti. 

Since its lunch already, we suggest you take a look at the detailed recipe and try it now.