Kari Chawal
Indulge in the comforting and aromatic flavors of Kari Chawal, a classic North Indian dish that pairs tangy yogurt-based curry with steaming hot rice. This wholesome recipe combines the velvety richness of yogurt and besan (gram flour) with the warming spices of mustard seeds, cumin, fenugreek, and curry leaves, all tempered in golden ghee for an irresistible aroma. With hints of grated ginger, garlic, and a touch of red chili, this dish achieves the perfect balance of spice and tanginess. Easy to prepare in under an hour, Kari Chawal makes for a hearty and satisfying meal that's perfect for weeknights or festive occasions. Serve it with a sprinkle of fresh cilantro for a vibrant finish, and let the flavors transport you straight to a traditional Indian kitchen. Ideal for vegetarians, this gluten-free delight is a must-try for anyone craving authentic Indian comfort food.
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Recipe Information
Ingredients
- 2 cups Yogurt
- 1 cup Besan (gram flour)
- 6 cups Water
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 2 teaspoons Salt
- 1 teaspoon Ginger (grated)
- 3 cloves Garlic cloves
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 1 teaspoon Fenugreek seeds
- 10 leaves Curry leaves
- 2 chilies Dried red chilies
- 2 tablespoons Ghee (clarified butter)
- 2 cups Rice
- 2 tablespoons Cilantro (for garnish)
Instructions
In a large mixing bowl, whisk together the yogurt and besan until smooth and there are no lumps.
Add 6 cups of water to the mixture, followed by turmeric powder, red chili powder, and salt. Mix everything well and set aside.
In a large pot, heat the ghee over medium heat. Add mustard seeds, cumin seeds, and fenugreek seeds. Allow them to crackle for a few seconds.
Add grated ginger, crushed garlic, dried red chilies, and curry leaves. Sauté until the garlic turns golden brown.
Pour the yogurt and besan mixture into the seasoned pot. Stir continuously to prevent it from curdling.
Cook the mixture on medium heat, stirring occasionally, until it thickens and begins to simmer. This should take about 20-25 minutes.
Meanwhile, rinse the rice under cold water until the water runs clear. Cook the rice with 4 cups of water in a separate pot or rice cooker until soft and fluffy.
Once the curry is cooked, check for seasoning and adjust salt if needed. Turn off the heat.
Serve the kari hot over a bed of steamed rice, garnished with fresh cilantro.
Nutrition Facts
Calories |
1544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.9 g | 61% | |
| Saturated Fat | 24.0 g | 120% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 5976 mg | 260% | |
| Total Carbohydrate | 211.4 g | 77% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 48.9 g | ||
| Protein | 66.5 g | 133% | |
| Vitamin D | 5.9 mcg | 29% | |
| Calcium | 1167 mg | 90% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 2700 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
