This is a simple, ready in a jiffy and yet a yummy gravy with yogurt that can please your palate as well as your time :) I make it mostly once a week, especially when I have non vegetarian side dishes like chukka or roast or some grilled chicken. My folks are happy and that makes me too happy :) It is basically nothing but tempered curd or yogurt. So I don't want to ramble much.. Just one more thing before we head on to the recipe. It tastes great with potato fry or koorka upperi as well ;) Here in this pic I have served it with Unnipindi upperi, simple chicken kebab, beef roast & beetroot pachadi :)
Serves: 2 persons
I Took:
Preparation Time: 15 minutes
I Used:
Coconut Oil | - | 1 tbsp |
Mustard/Kaduku | - | ½ tsp |
Fenugreek/Uluva | - | ¼ tsp |
Ginger | - | 1 tsp - finely chopped |
Garlic | - | 1 tsp - finely chopped |
Red Chilly | - | 2 nos - chopped/broken |
Green Chilly | - | 2 nos - chopped/broken |
Curry Leaves | - | 2 sprigs |
Turmeric powder | - | ½ tsp |
Salt | - | As Needed |
Curd Water |
- - |
1 cup - beaten/whisked As Needed - If required |
The Way:
1. Beat the curd nicely and keep aside. You can use a mixie or whisk for this. If using a mixie, add the curd in the jar along with water and salt and pulse them once or twice and you will get smooth curd. If using whisk, add water to the curd along with salt and whisk well till no lumps are there and the curd is smooth
2. Heat coconut oil in a pan/kadai. When it's hot, splutter the mustard. When it splutters,add the fenugreek seeds
3. Then the chopped ginger and garlic and saute for 30 seconds
4. Then add the chopped green chillies, red chillies and curry leaves and give a quick saute
6. Now add the whisked curd and give a quick stir and switch off the flame. Else it will start to split
Cheers,
Chitz