Wednesday, October 19, 2011

Yogurt Curry


  1. Curd/Yogurt: 2 cups
  2. Onion: 1 small
  3. Green Chilli: 1
  4. Ginger: 1” piece
  5. Tomato: 1
  6. Turmeric powder: ¼ tsp
  7. Chilli powder: ¾ tsp
  8. Oil: 2tbsp
  9. Mustard seeds: ¼ tsp
  10. Curry leaves: few
  11. Salt: needed

Method of Preparation

  • Heat oil in a pot, add mustard seeds, when it splutters add ginger chopped, and stir for 1 minute.
  • Add chopped onion, green chilli, and curry leaves.
  • When onion turns slightly brown add chopped tomato.
  • When tomato gets cooked, add turmeric powder, chilli powder, stir for a minute in low flame.
  • Switch off the flame and add yogurt and salt. Stir well till it mixes well with masala.
  • Switch on the flame; when it slightly becomes heated switch off the flame.
  • Serve hot with rice.
  • Tips: Don’t boil after adding curd.

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