Fenugreek Yogurt Curry with Fritters

Serves: 4
Total Calories: 267


12 to 15 Fresh Fenugreek Pakora Fritters with Pomegranate Seeds
3 cups nonfat plain yogurt
3 cups water
1/4 cup chickpea flour
1 to 3 fresh green chili pepper, such as serrano, stemmed
3 tablespoons mustard oil
2 tablespoons peeled minced fresh ginger
1 teaspoon minced garlic
2 tablespoons coriander seeds, coarsely crushed with that back of a spoon
1 teaspoon coarsely ground fenugreek seeds
12 to 15 fresh curry leaves
1/2 cup finely chopped daikon radishes
1/8 teaspoon ground asafoetida
1 teaspoon ground cumin
1/4 teaspoon ground turmeric
1 teaspoon dried fenugreek leaves
2 tablespoons finely chopped fresh cilantro


1. Prepare the pakoras. Then, in a blender, blend together the yogurt, water, chickpea flour, and green chili peppers until smooth. (Blend well, or the yogurt will curdle while cooking.) Transfer to a bowl and set aside.

2. Heat the oil in a large nonstick wok or a saucepan over medium-high heat and cook the ginger and garlic, stirring, until golden, about 1 minute. Add the coriander, fenugreek seeds, curry leaves, daikon radishes, asafoetida, cumin, and turmeric. Stir momentarily. Then slowly add the yogurt mixture, stirring constantly, and continue to stir until it comes to a boil, 2 to 4 minutes. Watch carefully and reduce the heat if the sauce starts to boil over.

3. Reduce the heat to medium-low and summer, uncovered, stirring occasionally and watching carefully, until the kadhi is smooth and silky and traces of oil are visible on the top surface and the sides, 30 to 35 minutes. (The sauce, at this point should be somewhat soupy it will thicken after the pakoras are added.)

4. Add the fenugreek leaves and he pakoras and simmer 3 to 5 minutes, allowing the pakoras to soften as they absorb the sauce. Transfer to a serving dish, garnish with cilantro, and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 267
Calories from Fat: 124

This Fenugreek Yogurt Curry with Fritters recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.

More Recipes from the 1000 Indian Recipes Cookbook:
* Vegetarian Curries
Anaheim Peppers in Spicy Tamarind Sauce
Bitter Melon Curry
Butter-Cream Sauce with Fresh Tomatoes
Buttermilk and Cucumber Creamy Curry
Chickpea Pancakes in Curry Sauce
Classic Spicy Curry Sauce
Crispy Fried Okra in Yogurt Sauce
Curried Almond and Poppy Seed Potatoes
Curried Baby White Turnips with Turnip Greens
Curried Eggplant with Hot and Spicy Lentil Nuggets
Curried Fresh Peas or Corn and Potatoes
Curried Jackfruit
Curried Soybean Nuggets
Diced Potato Curry with Pickling Spices
Eggplant Curry with Sambar Powder
Fenugreek Yogurt Curry with Fritters
Green Mango Curry
Haridwar Potato Curry
Hot and Tangy Goan Mixed Vegetables
Hyderabadi Tomatoes in Spicy Tamarind Sauce
Hyderbadi Spicy Eggplants with Roasted Peanut and Sesame Sauce
Kerala Cucumber Curry
Kerala Mixed Vegetable Curry
Lotus Root Balls in Classic Curry Sauce
Mango Curry with Split Pigeon Peas
Minty Green Curry Sauce
Minty Pot-Roasted Potato Curry
Mixed Vegetables in Tomato-Cream Sauce
Mushrooms in Almond and Poppy Seed Sauce
Mustard Greens with Cauliflower Florets
Nani Mama's Yogurt Curry with Onion Fritter
Onion Wedges in Curry Sauce
Peach Halves in Savory Ginger-Peach Sauce
Pot-Roasted Fried Whole Potatoes in Yogurt Curry
Punjabi Chickpea Drops Curry
Punjabi Chickpea Flour Bits in Curry Sauce
Punjabi Mustard Greens
Quick Potatoes and Peas Curry with Tomato Sauce
Quick Punjabi Yogurt Curry
Rajasthani Chickpea Flour Bits in Yogurt Sauce
Rajasthani Potato Curry
Simple Turnip Curry
Sindhi Mixed Vegetables with Split Pigeon Peas
Sindhi Tamarind Curry with Vegetables
Soupy Gujarati Curry
South Indian Pumpkin Curry with Split Pigeon Peas
South Indian Yogurt Curry
South Indian Yogurt and Coconut Milk Curry with Vegetables
Soybean Nugget Curry with Red Bell Peppers
Spicy Curried Chickpea Drops
Spicy Lentil Nugget Curry with Potatoes
Spicy Okra Curry
Spicy Puréed Spinach Greens
Spicy Yogurt Curry with Spinach Ribbons
Spinach Balls in Green Curry
Spinach, Fenugreek Greens, and Broccoli
Stuffed Bell Peppers in Tomato-Cream Sauce
Stuffed Potato Balls in Tomato and Coconut Chutney Curry
Watermelon Whites in Tomato and Onion Sauce
Whole Cauliflower in Traditional Curry Sauce
Yogurt and Potato Curry
Yogurt-Cream Sauce with Nuts
Zucchini Balls in Creamy Tomato Sauce

"I must say this is the best recipe software I have ever owned."

"Your DVO cookbook software saves me time and money!"
-Mary Ann

"Call it nutrition software, meal planning software, cooking software, recipe manager, or whatever you want. It is the software I use to stay healthy!"

"Your software is the best recipe organizer and menu planner out there!"

"Thank you so very much for creating such a wonderful cooking recipe program. I think this is the best recipe program there is!"

"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!

My favorite is the Cook'n Recipe App.