Nut-Free Kari Chawal
Experience the comforting flavors of **Nut-Free Kari Chawal**, a wholesome, allergen-friendly twist on the classic South Asian dish. This recipe pairs fragrant basmati rice with a creamy, tangy yogurt-based curry, thickened with gram flour and spiced to perfection with turmeric, red chili powder, and a fragrant tempering of cumin, curry leaves, and hing. Perfect for those seeking a nut-free meal option, the dish is packed with rich flavors that come together in just an hour. Topped with fresh coriander leaves, Nut-Free Kari Chawal is a satisfying, vegetarian meal that's ideal for family dinners or a flavorful weeknight treat. Keywords: nut-free recipes, kari chawal, vegetarian South Asian recipes, yogurt-based curry, basmati rice.
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Recipe Information
Ingredients
- 1.5 cups Basmati rice
- 3 cups Water for rice
- 1 cup Yogurt
- 3 tablespoons Gram flour (Besan)
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1.5 teaspoons Salt
- 4 cups Water for curry
- 2 tablespoons Vegetable oil
- 1 teaspoon Cumin seeds
- 1 pinch Asafoetida (Hing)
- 10 leaves Curry leaves
- 2 Whole dried red chilies
- 0.5 teaspoon Fenugreek seeds
- 1 medium, thinly sliced Onion
- 2 tablespoons, chopped Fresh coriander leaves
Instructions
Rinse the basmati rice under cold water until the water runs clear to remove excess starch.
In a medium pot, combine the rinsed rice with 3 cups of water. Bring to a boil, then lower the heat, cover, and simmer for 15-20 minutes or until the rice is tender and water is absorbed. Fluff with a fork and set aside.
In a large mixing bowl, whisk yogurt with gram flour until smooth and lump-free.
Add turmeric powder, red chili powder, and salt to the yogurt mixture. Slowly add 4 cups of water while continuously whisking to create a smooth curry base.
In a large saucepan, heat vegetable oil over medium heat.
Add cumin seeds, a pinch of asafoetida, and fenugreek seeds. Sauté for about 30 seconds until aromatic.
Add curry leaves and whole dried red chilies to the oil. Fry for another 20 seconds.
Introduce sliced onions to the pan and sauté until they are golden brown.
Pour the yogurt mixture into the pan, stirring continuously to prevent curdling. Bring the mixture to a gentle boil.
Reduce the heat and let the curry simmer for 20-25 minutes or until it thickens, stirring occasionally.
Adjust seasoning if necessary and remove from heat.
Serve the nut-free kari hot over a bed of freshly cooked rice, garnishing with chopped fresh coriander leaves.
Nutrition Facts
Calories |
1015 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.3 g | 45% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 3758 mg | 163% | |
| Total Carbohydrate | 145.0 g | 53% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 28.6 g | ||
| Protein | 36.4 g | 73% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 608 mg | 47% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 1727 mg | 37% | |
*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.
