Khus-Khus Khobaryachi Aamti / Poppy Seeds Curry / Indian Winter Comfort Food Recipes

Khus Khus Khobaryachi Aamti is a simple yet hearty Maharashtrian curry made with dry coconut and poppy seeds. The curry is mildly spicy and has a distinct nutty flavor which it gets both from poppy seeds and dry coconut. Khus Khus Khobaryachi Aaamti is a winter curry as it provides warmth to the body and usually paired with Bajrichi Bhakri ( bajra roti / pearl millet flat bread). It also goes well with hot chapati / phulka. This poppy seeds curry is given to nursing mothers as well. I have added fresh coriander leaves which give a vibrant green color to the other wise dull looking curry.

Winter season has officially begun in my part of the world and as temperature begins to drop down, there is transition in not only our wardrobes but also in our food. For me winter is the best season as its the time of the year for indulgence , for that extra pampering , it is the time when you actually do not mind having those rich parathas smeared in ghee , it is when you crave for that dry fruit laden dinkache laadu ( edible gum dry fruit sweet balls) , a time for sweet citrus juices and fiery hot chilly pickles , a holiday season to relish on cakes, cookies , puddings and other sweet treats !

Our theme for Foodie Monday Bloghop this week is also all about Winter Recipes. What do you cook when you crave warm and satisfying foods in cold months ? Well for many of us there is no other joy than to sip a warm bowl of soothing soup on those cold nights , for many others the definition of comfort food it is bowl of a piping hot one pot meal. In India , every state has its own set of winter foods. For Punjabi's winter is all about their favourite Makki Ki Roti da Sarson Ka Saag , for Gujarati's it is winter special vegetable preparation Undhiyo , for the people of Rajasthan , winter is incomplete without their Kachi Haldi Ki Subji and Bajra Khichdi, Thukpa ( a hearty noodle soup) in the hilly regions and Gulachi Poli , Tilgul Ladu , Bhogichi Bhaji , Dinkache Ladu are some among the must foods for we Maharashtrians  during winters. (Click on the highlighted words for the recipes)

 We all cook elaborate meals and popular winter dishes on occasions and to treat our guests, but what is a food you cook when it comes to those chilly days , when you actually feel too lazy to step out of your cozy comforts and quilts ? Well for me it is a simple desi platter with a green vegetable or curry dish, a chutney ( which is always handy) , a flat bread, with some salad and papadam and i am sorted. Today i am sharing a simple yet hearty curry made from coconut and poppy seeds , called khus khus khobyrachi aamti in Marathi. This curry provides warmth to the body and is usually paired with Bajra Bhakri (a flat bread made from pearl millet flour). The platter has a lip smacking Til Chutney( sesame seeds chutney), roasted Nachanicha papad ( Ragi Papadam) , onions and green chilies (Salad) along with Bajra Roti and the poppy seeds coconut curry. A piece of jaggery fits perfect in this platter to end the meal with a sweet , here i have served a Dinkacha Laadu( an edible gum dry fruit ladu) instead.

Preparation time: 5 minutes.

Cooking Time: 15 minutes

Serves: 4

Ingredients:

• 2 tablespoon poppy seeds / khus-khus
• 2 tablespoon dry coconut , grated 
• 1 tablespoon roasted gram 
• 4-7 garlic cloves
• 1 small bunch of fresh coriander leaves
• 1/4 teaspoon cumin seeds
• 1/4 teaspoon turmeric powder
• Pinch of asafoetida / hing
• 1 teaspoon red chili powder
• 1/4 teaspoon garam masala
• 2 tablespoon oil / ghee
• Salt to taste

Method:

1. Heat 2 teaspoon of oil in a pan. Add the poppy seeds and fry on a low to medium flame until the poppy seeds turn aromatic and turn light pink in color. 

2. Add the grated dry coconut to the pan and stir fry for 1 minute or so on low flame. Keep stirring continuously to ensure the poppy seeds and coconut do not burn.

3. Now add the roasted gram and fry them too. Remove all the ingredients from the pan and allow to cool down. 

4. In the same pan , add few drops of oil and fry the garlic until it turns light brown.

5. Transfer the fried garlic, coconut , poppy seeds and roasted gram to a grinder jar along with fresh coriander leaves. Grind to a fine paste. add 2-3 tablespoon water while doing so.

6. In the same pan , heat remaining oil . Add cumin seeds. Once the seeds crackle, add in the asafoetida and turmeric powder. Add the ground paste to it and stir fry for 1-2 minutes. Now add the red chili powder and garam masala . Add 2-3 cups of water and stir the curry very well.

7. Season the curry with salt to taste and allow it to boil for 4-5 minutes. Put off the flame and serve the curry with Bajra Roti or chapati.

                         

  Sending this recipe to the #120th #FoodieMondayBlogHop where the theme for this week is #WinterRecipes.

  For more Indian winter recipes  do check my posts on 

• Sarso Ka Saag

Sarso Ka Saag

Makki Ki Roti

Kachi Haldi Ki Subji

Kachi Haldi Ki Subji

• Khoya Matar Makhana

  

  Khoya Matar Makhana

• Methichi Patal Bhaaji / Fenugreek Curry Recipe

Fenugreek Curry

• Bhogichi Bhaaji

Bhogichi Bhaji

Bajra Khichdi

Bajra Khichdi