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Curd Curry
- (Serves 6)
Ingredients
1. 2 cups thick curds (not too sour), churned well, Salt to taste, Asafoetida Powder as required.
2. 1 cup chopped cucumber or just ripening papaya, mango or pineapple, 4 green chillies, slit at one end, ½ tsp. Red chilli powder, 1 pinch turmeric powder, Salt to taste, A few curry leaves.
3. 1 dsp. Coconut or gingelly oil, ½ tsp. Mustard seeds, 1/8 tsp. Fenugreek seeds, 4 dry red chillies, broken into 4 pieces each, A few curry leaves.
4. 1/8 tsp. Sugar.
Method
Cook ingredients in item 2 with a little water. When all the water is absorbed, removed from fire. When it cool, add the ingredients in item 1 and mix.
Heat the curry on slow fire, stirring continuously till it thickens. Take it off the fire and let it cool. Stir continuously so that the curd does not curdle.
Season the dish with mustard, fenugreek, chillies and curry leaves fried in oil. Add sugar and serve.
- (Serves 6)
Ingredients
1. 2 cups thick curds (not too sour), churned well, Salt to taste, Asafoetida Powder as required.
2. 1 cup chopped cucumber or just ripening papaya, mango or pineapple, 4 green chillies, slit at one end, ½ tsp. Red chilli powder, 1 pinch turmeric powder, Salt to taste, A few curry leaves.
3. 1 dsp. Coconut or gingelly oil, ½ tsp. Mustard seeds, 1/8 tsp. Fenugreek seeds, 4 dry red chillies, broken into 4 pieces each, A few curry leaves.
4. 1/8 tsp. Sugar.
Method
Cook ingredients in item 2 with a little water. When all the water is absorbed, removed from fire. When it cool, add the ingredients in item 1 and mix.
Heat the curry on slow fire, stirring continuously till it thickens. Take it off the fire and let it cool. Stir continuously so that the curd does not curdle.
Season the dish with mustard, fenugreek, chillies and curry leaves fried in oil. Add sugar and serve.
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