south_indianEasyvegetariangluten freenut free

Kairas

Name: Kairas
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 1.5 cup yogurt (plain, whisked smooth); 2 tbsp rice flour; 4 cup water; 0.25 tsp salt; 1 tsp oil; 0.5 tsp cumin seeds; 4 pcs garlic (cloves, finely chopped); 2 pcs dried red chili (broken in half); 2 pcs green chili (slit lengthwise); 8 pcs curry leaves; 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.3/5(28)

TASTE SCORE

7/10

A light, tangy curry from Chhattisgarh made with rice flour and yogurt, delicately flavored with cumin and garlic. This comforting dish comes together quickly and pairs beautifully with steamed rice for a simple, satisfying meal.

PREP

COOK

15m

SERVES

1 KATORI

93 cal

SERVINGS

METHOD · 5 STEPS

prep · ~2 min
Make the rice flour slurry.
In a bowl, mix rice flour with the whisked yogurt. Stir until completely smooth and lump-free.
TIPUse cold yogurt straight from the fridge — it prevents the flour from clumping.
boil · ~12 min
Cook the curry base.
1.Pour 4 cups of water into a deep pot and bring to a boil.
2.Reduce heat to low, then slowly pour in the yogurt-rice flour slurry while stirring constantly.
3.Add salt and green chilies. Simmer for 10-12 minutes, stirring occasionally, until slightly thickened.
TIPStir continuously for the first 2 minutes to prevent the yogurt from curdling.
temper · ~2 min
Make the tempering.
1.Heat oil in a small pan over medium heat until warm.
2.Add cumin seeds and let them sizzle for 30 seconds.
3.Add chopped garlic, dried red chilies, and curry leaves. Fry until the garlic turns light golden, about 1 minute.
TIPKeep the heat medium — garlic burns quickly and turns bitter.
mix · ~7 min
Finish the Kairas.
1.Pour the hot tempering over the simmering curry.
2.Stir well, cover, and let it simmer for 2 more minutes so the flavors meld.
3.Turn off the heat and let it rest for 5 minutes.
TIPResting time allows the tadka flavors to infuse into the curry.
garnish
Garnish with chopped coriander leaves and serve hot with steamed rice.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Whisk the yogurt and rice flour until absolutely smooth to avoid lumps in the curry.
2
Stir the slurry into the boiling water on low heat and keep stirring to prevent curdling.
3
Temper cumin seeds, garlic, and curry leaves on medium heat to avoid burning the garlic.
4
Let the finished kairas rest for 5 minutes after tempering so the tadka infuses fully.
5
Serve immediately with steamed rice for the best texture — it thickens as it cools.
6
For a thinner consistency, add a splash of warm water while stirring just before serving.

RECIPE VARIATIONS