Simple and instant curd curry.
Yogurt/buttermilk – 500 ml
Shallots* – 3-4
Red chilly powder – 2 tsp OR green chilies – 5-6
Turmeric powder – ¼ tsp
Cumin seeds/powder (jeera) – ¼ tsp
Methi seeds/powder (uluva)- ¼ tsp
Curry leaves – 2 stalks
Mustard seeds – 1 tsp
Oil and salt to taste
* In case any of these ingredients are unavailable, check the alternate ingredients section for other options.
Onion – 1 (small). Shallots is an optional ingredient. The curry would taste great even without them.
Preparation Time: 3min.
Cooking Time: 5min.
Chop the shallots finely. Slice the green chilies in long pieces. Whip the yogurt. Buttermilk need not be whipped.
Place a vessel on the stove and pour oil. Add mustard seeds. If you are using cumin seeds and methi seeds (instead of the powder), add them along with the mustard seeds. When the mustard seeds splutter, add green chilies, curry leaves, and shallots. Stir till shallots turn pink. If you are using methi powder and cumin powder, add them at this stage along with red chilies, turmeric powder, and salt. As soon as these powders are added, add the beaten yogurt/buttermilk. Keep stirring to prevent yogurt from splitting. Do NOT boil. Just heat it for about less than a minute. Remove from the stove.
It is ideal to cook this in the low flame otherwise the powders will get burnt and the yogurt would split.
List of accompaniments:
Tastes great with rice and spicy dry subzi (mezhukkupuratti).
This dish is very easy and light on the tummy. You can have it even when you are not keeping well.
It’s a simple and easy dish to make if you are looking for an instant curry on a working day or on a lazy holiday.
Click here to view another version of this curry.
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