Auriya (fermented mustard raita)
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A tangy, pungent Dogra raita of curd and vegetables flavoured with ground mustard seed and left to ferment for a day or two.
Region: Jammu regionOccasion: Summer meals and the Dogra dhamTime: 15 min + 1–2 days fermentingServes: 6Vegetarian
Ingredients
- 2 cups curd
- 1 cup water
- 2 tbsp yellow or brown mustard seeds, finely ground
- 1 small cucumber, grated, or 2 boiled potatoes, cubed
- 1 tsp red chilli powder
- ½ tsp turmeric
- Salt to taste
Method
- Whisk the curd with the water until smooth.
- Add the ground mustard, chilli powder, turmeric and salt and mix well.
- Stir in the cucumber or potato.
- Cover and leave in a warm place for one to two days until it turns pleasantly sour and sharp.
- Chill and serve with rice and dal.
History
Fermenting with ground mustard is an old way of making sour, pungent side dishes in the hills of north India, and auriya is the Dogra form.
Significance
Auriya is served at Dogra feasts and in summer, when its sharp, cooling taste is welcome.