Pakora-less Yogurt KARI – Tibb-e-Nabawi

Pakora-less Yogurt KARI

اللهُمَّ إنّي أعُوذُ بِكَ مِنَ الفَقرِ والفاقة والقلّةِ والذلَّةِ وأعُوذُ بِكَ مِن أن أظْلِمَ أو أُظْلَم

Pakora-less Yogurt KARI

Home-made Yogurt is a miracle of my Allah’s creations, the high Probitics are designed to fix many of your digestion problems.

Indo / Pak community are well habitual for “Pakora Kari” which is made with commercial Yogurt, Besan & Pakoras, and finally the Bhigaar of Zeerah & Curry leaves (Kari Patta). It is a damaged curry that induces Acidity with the very first bite.

But when the same Kari will be made simply with home-made Yogurt, its digestibility & taste will be beyond your expectations.

You need 2 liters of home-made Yogurt, fermented with a curing time of at least 48 ~ 60 hours, blend onions, garlic, tomato, Mirch & 5 tablespoons of Black Chickpeas flour (never use Besan) in Yogurt & as a thickening agent, you may add some Gourd , you will observe that it will eliminate the need of Pakoras in your Yogurt Kari.

Add some more water & the blessed Olive Oil, salt / spices of your choice but TURMERIC (Haldi) is the best for all Yogurt recipes, take the blend on stove, boil for 20 minutes while stirring the liquid continuously, & when you are ensured that Black chickpea flour will not coagulate as lumps, lower the heat & boil again for 15 minutes, no need to add any Pakoras OR Bhigaar.

You will have a thick Yogurt Kari that will bring a new taste in your life.