In the Bundelkhand region, a special local dish is traditionally prepared that cooks very quickly. This dish is made from rice and yogurt (mattha) and is very popular among local residents.
Maheri Recipe for UP
Indian cuisine is famous for its variety of flavors, as every city has its own unique gastronomic style. From Uttar Pradesh to Punjab, various dishes with an inimitable taste are served. The local cuisine of Bundelkhand, located on the border of Uttar Pradesh and Madhya Pradesh, deserves special attention; it is distinguished not only by its excellent taste but also promotes good digestion.
If you are looking for quick recipes for lunch or dinner, you can try the famous Bundelkhand dish—Maheri. This light dish is liked by both children and the elderly, and it is ideal if you want to diversify your diet beyond usual dal-rice or bread with vegetables. Maheri is made from rice and yogurt and does not require much preparation time.
To begin cooking, thoroughly wash the raw rice, then soak it in water for about half an hour. Soaking helps the rice swell and facilitates the cooking process.
In a pot, heat the yogurt (mattha) together with water, adding turmeric and salt. It is important to stir this mixture gently and constantly so that the yogurt does not curdle.
When the mixture begins to boil, add the soaked rice and continue stirring. After about 8–10 minutes, the rice will be fully cooked, and the consistency of the dish will be appropriate—it should not be too thick nor too thin.
Once the rice is cooked, cover the pot with a lid and let it sit for 2–3 minutes, then turn off the heat and set the Maheri aside.
To prepare the aromatic tempering, heat vegetable oil (desi ghee) in a pan, fry cumin seeds (jeera) and dried red pepper in it. Then, add this tempering directly over the Maheri and mix well.
