The Art of Nourishing Joy

A Light Feast: Pakora & Chutney Inspired by Yamuna Devi

There are meals that fill the body, and there are meals that nourish the soul.

One quiet afternoon, with simple ingredients on hand, onion, sweet potato, carrot, pumpkin, and the golden pages of Yamuna Devi’s The Art of Indian Vegetarian Cooking open on the table, something beautiful unfolded in my kitchen.

I wasn’t following a recipe exactly. I was following a feeling: lightness, joy, connection.

These pakora are a reflection of that. Golden, crisp, light on the body, and full of vibrant prana. Paired with a fresh, cooling Coconut-Coriander Chutney, this meal is a little dance between earthiness and air, between tradition and intuition.

Rabia’s Light Pakora

Ingredients:

• ½ cup chickpea flour (besan)

• ¼ cup water (adjust as needed)

• ½ teaspoon ground cumin

• ½ teaspoon ground coriander

• ¼ teaspoon turmeric

• ¼ teaspoon cayenne or a pinch of mild chili powder (optional)

• ½ teaspoon salt (or to taste)

• 1 cup mixed vegetables, finely sliced (onion, carrot, sweet potato, pumpkin, cauliflower — whatever is fresh and calling to you)

• Rice bran oil, for shallow frying

Method:

1. In a large bowl, sift the chickpea flour with the spices and salt.

2. Slowly whisk in the water to form a loose, smooth batter — not too thick, just enough to lightly coat the vegetables.

3. Add the sliced vegetables and toss gently until just coated.

Rabia’s Tip:
Traditionally, I like to warm a small kadai (Indian wok) first before adding the oil. Once the oil is shimmering, I reduce the heat slightly before frying the pakora. This gentle control allows the pakora to cook evenly — crisp on the outside, tender within — without becoming heavy or oily.

1. Heat the oil in the warmed kadai over medium-high heat.

2. Drop small spoonfuls of the vegetable mixture into the hot oil, allowing them to fry until golden and crisp, flipping as needed.

3. Remove with a slotted spoon and drain briefly on paper towels.

4. Serve immediately with the chutney.

Light, crisp, and full of life.

Coconut-Coriander Chutney

(Adapted from Yamuna Devi)

Ingredients:

• Juice of 2 lemons

• 1 cup shredded fresh coconut (or dried coconut soaked and squeezed)

• 1 (1-inch) piece fresh ginger, grated

• 1 green chili, seeded

• 4 ounces (about 1 bunch) fresh coriander leaves

• 2 green onions, chopped

• 2 teaspoons sugar

• Salt to taste

Method:

1. Blend the lemon juice, coconut, ginger, and chili in a food processor until smooth.

2. Finely shred the coriander leaves and stir them into the coconut mixture with the chopped green onions, sugar, and salt.

3. Refrigerate for at least 1 hour to allow the flavors to meld.

4. Serve cold, garnished if you wish with extra coriander leaves.

Cooling, bright, and deeply satisfying.

Reflections

This meal came together not by precision, but by presence.
It reminded me that true nourishment isn’t just about the ingredients, it’s about the energy you bring to the cooking.

It’s about honoring where the tradition has come from, and listening inwardly to where it is asking to go.

In the simplicity of a light pakora and a vibrant chutney, I found the same joy that Yamuna Devi must have felt when she wrote:
"Cooking is the art of transforming the raw into the divine."

I am also reminded of the wisdom of the extraordinary Baba Muktananda:

"Cook with love and awareness, and your food will become prasad — a gift of the Divine. In this way, the kitchen becomes a temple, and each act of stirring, cutting, and offering is a form of worship to the Shakti."

May this little feast nourish your body, brighten your spirit, and remind you that the kitchen, too, can be a sacred space.

Om Namah Shivaya - I honour the highest

🌿✨