Nut-Free Kari Chawal

Experience the comfort and tradition of Nut-Free Kari Chawal, a flavorful and allergy-friendly twist on a classic South Asian dish. This recipe combines fragrant basmati rice with a silky yogurt and gram flour-based curry, infused with vibrant spices like turmeric, cumin, and red chili for a warm, earthy flavor profile. A tempering of curry leaves, dried red chilies, and golden sautéed onions adds depth and aroma, while a hint of asafoetida and fenugreek seeds brings authentic regional character. Perfect for a wholesome vegetarian meal, this dish is entirely nut-free, making it a safe and delicious option for those with nut allergies. Ready in just about an hour and garnished with fresh coriander, Nut-Free Kari Chawal is your go-to for a hearty, satisfying dinner that’s packed with bold flavors and simple ingredients.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

Rinse the basmati rice under cold water until the water runs clear to remove excess starch.

Step 2

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.

Step 3

In a large mixing bowl, whisk yogurt with gram flour until smooth and lump-free.

Step 4

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.

Step 5

In a large saucepan, heat vegetable oil over medium heat.

Step 6

Add cumin seeds, a pinch of asafoetida, and fenugreek seeds. Sauté for about 30 seconds until aromatic.

Step 7

Add curry leaves and whole dried red chilies to the oil. Fry for another 20 seconds.

Step 8

Introduce sliced onions to the pan and sauté until they are golden brown.

Step 9

Pour the yogurt mixture into the pan, stirring continuously to prevent curdling. Bring the mixture to a gentle boil.

Step 10

Reduce the heat and let the curry simmer for 20-25 minutes or until it thickens, stirring occasionally.

Step 11

Adjust seasoning if necessary and remove from heat.

Step 12

Serve the nut-free kari hot over a bed of freshly cooked rice, garnishing with chopped fresh coriander leaves.

Nutrition Facts

Serving size	2464.1 grams (2464.1g)

Amount per serving	% Daily Value*
Calories	1015

Total Fat 35.30g	45%
Saturated Fat 7.10g	36%
Polyunsaturated Fat 16.90g
Cholesterol 15mg	5%
Sodium 3758mg	163%
Total Carbohydrate 145.00g	53%
Dietary Fiber 13.90g	50%
Total Sugars 28.60g
Protein 36.40g	73%

Vitamin D 118IU	588%
Calcium 608mg	47%
Iron 14mg	76%
Potassium 1727mg	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.

Source of Calories

Fat: 30.5%

Protein: 14.0%

Carbs: 55.6%