Tahaer tastes great with tcharvan -aulov, or Dum aloo, and it even tastes great with plain zaam’d’odh.
But this yellow doesn’t look right. What’s wrong with this turmeric. The yellow doesn’t come out right anymore. It’s all pale.
Koshur tamul was sweet. It came from villages, certain villages. You had to pay a sort of excise duty if you bought food items – rice, vegetables, or a duck and much else- from village to the city. But often, one could, with some planning, sneak them along.
Is today a bod doh? Did you survive something? Are you taking this to a shrine? Is it yellow enough? Do you know how to add the oil properly? Is this the oil? Is it oil of teel gogul? Is it mustard? Does tahaer give you heartburn?
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You may check out some Kashmiri cooking at A Mad Tea Party
