Buttermilk Curry with Chickpea Pakora

Introduction

Buttermilk curry with chickpea pakora gives you a tangy, lightly thickened sauce with soft pakoras that absorb flavor as they sit. The mustard seeds, curry leaves, garlic, ginger, and onion come together quickly, so this fits a weeknight meal with rice or roti.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4

Ingredients

Pakora

• 1 cup besan (chickpea flour)
• Water
• Salt
• Turmeric powder
• Vegetable oil

Curry

• 2 glasses cultured buttermilk
• 1 tbsp besan
• Turmeric powder
• 1 pinch of asafoetida
• Salt
• Black mustard seeds
• 1 clove garlic, minced
• ¼-inch piece of ginger root, peeled and minced
• 4-5 kadi patta (curry leaves)
• 1 small onion, finely chopped

Instructions

Pakora

1. Mix besan with water, salt, and turmeric powder until you get a thick batter.
2. Heat oil in big pan.
3. Drop dollops of batter in the pan using a round spoon so that pakoras are round and fluffy.
4. Fry until the pakoras are golden, then remove them from the oil.

Curry

1. Mix buttermilk, 1 tbsp besan, turmeric powder, asafoetida, and salt until smooth and lump-free.
2. Heat a little oil in a pan. Add mustard seeds, garlic, ginger, curry leaves, and onion, then fry it until slightly reddish in color.
3. Stir the buttermilk mixture, and mix it into the onions. Continue mixing it over medium heat until it starts bubbling.
4. Add the pakoras, lower the heat, and keep for some time. Close the lid and switch off the flame.
5. Serve hot with rice or roti.

Variations

• Add finely chopped spinach to the pakora batter for a softer interior and a slightly earthier flavor.
• Add one chopped green chili with the garlic, ginger, curry leaves, and onion if you want more heat without changing the base recipe.
• Increase the 1 tbsp besan in the curry slightly if you want a thicker sauce that coats rice more heavily.
• Replace the small onion with a shallot for a milder, slightly sweeter base.

Tips for Success

• Keep the pakora batter thick enough to hold its shape when dropped into the oil; a loose batter will spread and make flat fritters.
• Fry the pakoras only until golden, not deep brown, so they stay tender after soaking in the curry.
• Stir the buttermilk mixture again right before adding it to the pan because the besan can settle at the bottom.
• Cook the onion mixture only until slightly reddish in color; darker onions will push the curry toward a heavier flavor.
• Once the pakoras go into the curry, let them sit covered off the heat so they absorb liquid without falling apart.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. Freezing is not a good option here because the buttermilk sauce can separate and the pakoras turn overly soft.

Reheat gently on the stovetop over low heat, stirring occasionally until warmed through. If the curry has thickened in the fridge, add a small splash of water before reheating; the microwave also works in short bursts at medium power.

FAQ

Can you make the pakoras ahead of time?

Yes. Fry them up to 1 day ahead and store them separately, then add them to the hot curry shortly before serving so they keep more texture.

Why did the buttermilk curry split?

The heat was likely too high, or the mixture was not stirred well enough when it went into the pan. Keep it at medium heat and stir as it warms.

Can you use yogurt instead of cultured buttermilk?

Yes, but thin plain yogurt with water until it pours like buttermilk. The curry will be a bit richer and slightly thicker.

Can you make it without onion and garlic?

Yes. Omit both and keep the mustard seeds, ginger, and curry leaves for the main flavor base; the result will be cleaner and lighter.