Monday, 12 October 2015



Curd – 500 ml
Water - 1/2 cup
Garlic - 2 cloves
Ginger – 1/2 '' piece
Green Chilly – 1, chopped
Fenugreek Seeds – 1/4 tsp
Turmeric powder - 1/4 tsp
Chilli Powder - 1/2 tsp
Salt - to taste

For Tempering
Coconut Oil - 1 tsp
Mustard – 1/2 tsp
Dry Red Chilli - 1
Split Urad Dal – 1/2 tsp
Curry Leaves - 1 sprig


In a large bowl add curd along with turmeric, chilli powder and water. Blend well and keep aside.

Dry roast the fenugreek seeds until slightly brown and the aroma arises. Powder it and keep aside.

Roughly chop ginger and crush it along with garlic using a mortar and pestle.

Pour the curd mixture into a deep pan or kadai. Keep it on a very slow flame and keep stirring.

Add salt, chopped green chilli, fenugreek powder and the crushed ginger garlic.

Make sure you keep stirring till the mixture is just warm. DO NOT BOIL. Take off the flame.

In a small pan, heat coconut oil and add the mustard seeds, urad dal and sauté for a minute. Now, add dry red chilli and curry leaves. Remove from fire and pour it in the curry. Mix well and serve with plain rice and papad.

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