Description
A subtly sweet and savory curry with a unique texture from soaked fenugreek seeds and crispy poppadums. Perfect for a weeknight meal.
Ingredients
Units
Scale
- 1/4 cups (59 ml) Fenugreek seeds
- 2 large papad or poppadoms
- 2 tbsp yogurt
- 2 tbsp raisins
- 1/2 cups (118 ml) water
- 2 tbsp oil
- 1 tbsp jaggery/sugar
- Salt
- 1/2 tsp red chilly powder
- 1/4 tsp turmeric powder
- A pinch of asafoetida powder
Instructions
- Wash and soak fenugreek seeds overnight.
- Beat curd in a bowl and add chili powder, salt, jaggery, raisins, and turmeric powder.
- Break the papad into small pieces.
- Heat oil in a pan and pour the yogurt mixture into it. Cook for a few seconds on low heat and add the soaked fenugreek seeds. Cook for 2 minutes and add the broken papad pieces.
- Cook for another 2 minutes, or until it reaches your desired consistency. Add extra water for a gravy consistency or cook further for a dry, semi-solid consistency.
- Add grated jaggery or sugar and serve with hot Indian flatbreads.
Notes
- To soften the fenugreek seeds more quickly, soak them in warm water for at least 2 hours.
- For a spicier curry, add a ½ – 1 teaspoon of your preferred chili powder or chopped fresh chilies.
- Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Indian
Nutrition
- Serving Size: 1.5 cups
- Calories: 300
- Sugar: 10
- Sodium: 300
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 40
- Fiber: 5
- Protein: 5
- Cholesterol: 10