Ingredients with Measurements:
For Koftas:
- 1 cup sugoli (horse gram) soaked overnight
- 1/2 cup gram flour (besan)
- 1/2 tsp red chili powder
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- Salt to taste
- Oil for frying
For Curry:
- 2 tbsp oil
- 1 onion, finely chopped
- 2 tomatoes, finely chopped
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1/2 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp garam masala powder
- Salt to taste
- 1 cup water
- Fresh coriander leaves for garnish
Special Equipment Needed:
- Blender or food processor
- Large frying pan
- Saucepan
Step-by-Step Instructions:
1. Drain the soaked sugoli and grind it in a blender or food processor until it becomes a smooth paste.
2. In a mixing bowl, combine the sugoli paste, gram flour, red chili powder, cumin powder, coriander powder, and salt. Mix well to form a dough.
3. Heat oil in a large frying pan over medium heat.
4. Take a small portion of the dough and roll it into a ball. Repeat with the remaining dough.
5. Fry the koftas in the hot oil until golden brown. Remove from the pan and set aside.
6. In a saucepan, heat oil over medium heat.
7. Add chopped onions and sauté until translucent.
8. Add ginger and garlic paste and sauté for a minute.
9. Add chopped tomatoes and cook until they become soft and mushy.
10. Add turmeric powder, cumin powder, coriander powder, garam masala powder, and salt. Mix well and cook for 2-3 minutes.
11. Add water and bring the curry to a boil.
12. Reduce the heat and add the fried koftas to the curry.
13. Simmer for 5-7 minutes until the koftas are well coated with the curry.
14. Garnish with fresh coriander leaves.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for frying koftas and cooking curry
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Fat: 12g
Carbohydrates: 28g
Protein: 10g
Fiber: 5g
Substitutions for ingredients:
- Chickpea flour (besan) can be used instead of gram flour.
- Red chili powder can be substituted with paprika or cayenne pepper.
- Fresh ginger and garlic can be used instead of paste.
Variations:
- Add vegetables like peas, carrots, or potatoes to the curry for a more hearty meal.
- Use different types of lentils like chana dal or urad dal instead of sugoli.
Tips and Tricks:
- Make sure the sugoli paste is smooth to avoid lumps in the koftas.
- Add water gradually to the curry to adjust the consistency according to your preference.
- For a healthier option, bake the koftas in the oven instead of frying.
Storage Instructions:
Store leftover curry and koftas in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the curry and koftas in a saucepan over medium heat until heated through.
Presentation Ideas and Garnishes:
Serve the Sugoli Kofta Curry with steamed rice or naan bread. Garnish with fresh coriander leaves.
Pairings and Suggested Side Dishes:
Pair the Sugoli Kofta Curry with a side of cucumber raita or a mixed vegetable salad.
Troubleshooting Advice:
- If the koftas are falling apart while frying, add more gram flour to the dough to make it firmer.
- If the curry is too thick, add more water to adjust the consistency.
Food Safety Advice:
- Soak the sugoli overnight to ensure it is fully hydrated and safe to consume.
- Make sure the koftas are cooked through before adding them to the curry.
Food History and Flavor Profiles:
Sugoli Kofta Curry is a traditional dish from the Indian state of Karnataka. Sugoli is a type of lentil that is rich in protein and fiber. The koftas are made by combining sugoli paste with gram flour and spices, then frying them until golden brown. The curry is made with a tomato-based sauce and flavored with a blend of spices like cumin, coriander, and garam masala. The dish has a hearty and earthy flavor profile.
Serving Suggestions:
Serve the Sugoli Kofta Curry as a main course for lunch or dinner. It is a great vegetarian option that is both filling and flavorful.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian