Yogurt Curry With Gramflour Fritters and Cumin Rice (Kadhi Pakora and Jeera Rice)

Yogurt Curry With Gramflour Fritters and Cumin Rice (Kadhi Pakora and Jeera Rice) is a mildly flavoured yogurt curry laden with Golden fried Gram flour (chickpea flour) Fritters with spicy tempering and served with delicious Cumin flavoured rice. An ultimate Heart warming dish!  

 Food for the body is not enough. There must be food for the soul.

Can’t agree more with the saying. This Yogurt Curry With Gramflour (Chickpea flour) fritters is absolutely comforting and delicious, definitely a food for soul. I cherish this dish very much, as Maa makes this curry the same way.

It has a mild flavour with a slightly spicy tempering and the gramflour fritters or dumplings (besan vadi) immersed in the curry soaking up all the yogurty goodness, just a bowlful of this yogurt curry with a some rice, makes it a hearty and filling dish. 

The best part is it you don’t have to wait in the kitchen for hours in this hot summer days to prepare this dish. It can be prepared in a jiffy. The gramflour (chickpea flour or besan) fritter is suppa easy to make, just take gram flour and add in salt, chilli powder, turmeric powder and a pinch of baking soda mix it with a little water (add little water at a time) until you get a thick pourable batter. To make this even more healthy and interesting, you can add in chopped spinach to the batter. It will taste delicious. Just heat oil and deep fry the fritters in small batches until golden brown. Now now.. don’t be tempted to eat these delicious crispy golden fried babies ( as I did.. 😉 ) Ok you can have few of them and save some for later for the curry. 😉

The yogurt is simple too. Just take 2 cups of thick yogurt ( I used natural yogurt) and to it add chilli powder, turmeric powder, salt and 2 tablespoons of gramflour (chickpea flour) and whisk everything together until there are no lumps. Now add 2 1/2-3 cups of water and whisk everything well and keep it aside.

Heat 2 tsp of oil on low -medium heat in a pan and add the dried red chillies and fry for few seconds then add mustard seeds and when it starts to sputter add asafoetida (hing), ginger paste and curry leaves and fry it for few seconds. Now pour in the yogurt mixture and keep stirring constantly for a minute or two, to incorporate the spices to it. Simmer for 10 – 15 minutes.

The curry will reduce to 2/3rd, if you want a thicker consistency increase the heat and bring it to a boil stirring constantly.The curry thickens further 1s the gramflour fritters are added to the curry. When your desired consistency is achieved turn off the heat and add in the fritters and cover the pan and let it sit for 10 minutes, allowing the dumplings to soak up all the goodness. Garnish with coriander and serve it with plain rice or in my case I served it with Cumin Flavoured Rice.

This rice is oh-so-delicious and flavourful. The addition of pungent aromatic cumin seeds gives a warm spicy flavour that blends beautifully with the rice and and gives the rice a wonderful flavour. Extremely easy to make and even better if you have some left over long grain rice in hand. It makes work more easy. Just heat oil or ghee in a pan and add dried red chilli and fry for few seconds then add in a teaspoon of cumin seeds and let it splutter. Then add in the cooked left over rice and some salt and mix everything well. Now toss in lots of freshly chopped coriander and mix everything well. Tadaaa!! 

Yogurt Curry With Gramflour Fritters and Cumin Rice - Kadhi Pakora and Jeera Rice

2015-07-09 17:23:55

A mildly flavoured yogurt curry laden with Golden fried Gramflour (chickpea flour) Fritters with spicy tempering and served with delicious Cumin flavoured rice. An ultimate Heart warming dish!

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For the Gramflour Fritters

1. 3/4 cup Gramflour (chickpea flour or beasn)
2. 1/4 tsp chilli powder
3. 1/4 tsp turmeric powder
4. pinch of baking soda
5. Salt as per taste
6. Water to make a thick pourable paste
7. Freshly Chopped Spinach (optional)
8. Oil for deep frying

For the Yogurt Curry ( Kadhi)

1. 2 cups Yogurt ( I used Natural Yogurt)
2. 1/2 tsp Turmeric powder
3. 1/2 tsp Chilli powder
4. salt as per taste

Tempering for the curry

1. 2 1/2- 3 cup Water
2. 2 tsp oil
3. 2 Dried red chilli
4. 1 tsp Mustard seeds
5. 1/2 tsp Ginger paste
6. Pinch of Asafoetida
7. 10-12 Curry leaves
8. 2 green Chillies

For the Cumin Rice (Jeera rice)

1. 2 cups cooked long Grain Rice (Basmati)
2. 1 tsp cumin seeds
3. 2 tsp oil / ghee
4. chopped coriander
5. salt as per taste

Fritters

1. In a bowl take the gram flour add in salt, chilli powder, turmeric powder and a pinch of baking soda and mix it with a little water (add little water at a time) until you get a thick pourable batter.
2. To make this even more healthy and interesting, you can adding chopped spinach (I was out of spinach) to the batter at this time and mix it well.
3. Heat oil in a pan and deep fry the fritters in small batches until golden brown and keep it aside.

For the yogurt curry (Kadhi)

1. In a large bowl take 2 cups of yogurt and to it add chilli powder, turmeric powder, salt and 2 tablespoons of gramflour (chickpea flour) and whisk everything together until there are no lumps. Now add 2 1/2-3 cups of water and whisk everything well and keep it aside.
2. Heat 2 tsp of oil on low to medium heat in a pan and add the dried red chillies and fry for few seconds then add mustard seeds and when it starts to sputter add asafoetida (hing), ginger paste, curry leaves and green chillies and fry for few seconds. Now pour in the yogurt mixture and keep stirring constantly for a minute or two, to incorporate the spices to it. Simmer for 10 – 15 minutes, stirring it 1s in a while.
3. The curry will reduce to 2/3rd, if you want a thicker consistency increase the heat and bring it to a boil stirring constantly. The curry thickens further 1s the gramflour fritters are added to the curry.
4. When your desired consistency is achieved turn off the heat and add in the fritters and cover the pan and let it sit for 10 minutes, allowing the dumplings to soak up all the goodness. Garnish with coriander.

For the Cumin Flavoured Rice (Jeera Rice)

1. Heat oil or ghee in a pan and add dried red chilli and fry for few seconds then add in a teaspoon of cumin seeds and let it splutter.
2. Then add in the cooked left over rice and some salt and mix everything well.
3. Now toss in lots of freshly chopped coriander and mix everything well.
4. Serve the Yogurt Curry with gramflour fritters with the cumin flavoured rice.

Gastronomic BONG https://thegastronomicbong.com/

Hope you enjoy this delicious Kadhi as much as I do. 🙂

Bon Appetite!!! 

Love Arpita..