Yogurt Curry.
Ingredients.
Yogurt 500 mi.
Vegetable oil 1 tbsp.
Mustard seeds 1/2 tsp.
Fenugreek seeds 1/2 tsp.
Cumin seeds 1/4 tsp
Shallots sliced 1 Tbsp.
Ginger cut in julienne 1 Tbsp.
Garlic sliced 1 tsp.
Curry leaves 1 sprig.
Green chillies split 5 nos.
turmeric powder 1/4 tsp.
Salt to taste.
For Seasoning.
Vegetable oil 1 tbsp.
Mustard seeds 1/2 tsp.
Dried red chillies broken into pieces 2 nos.
Preparation.
Heat oil in a vessel, add the mustard seeds, fenugreek seeds, and cumin seeds and allow to splutter. Now add garlic and ginger, saute well, add shallots, saut well, add currz leaves, green chillies and turmeric powder and mix well.
Add the yogurt, mix well and remove from heat. *Be careful not to boil the curry after adding yogurt.
Now prepare the seasoning. Heat oil or ghee and splutter mustard seeds and broken red chillies and pour it over the yogurt curry.
Ingredients.
Yogurt 500 mi.
Vegetable oil 1 tbsp.
Fenugreek seeds 1/2 tsp.
Cumin seeds 1/4 tsp
Shallots sliced 1 Tbsp.
Ginger cut in julienne 1 Tbsp.
Garlic sliced 1 tsp.
Curry leaves 1 sprig.
Green chillies split 5 nos.
turmeric powder 1/4 tsp.
Salt to taste.
For Seasoning.
Vegetable oil 1 tbsp.
Mustard seeds 1/2 tsp.
Dried red chillies broken into pieces 2 nos.
Preparation.
Heat oil in a vessel, add the mustard seeds, fenugreek seeds, and cumin seeds and allow to splutter. Now add garlic and ginger, saute well, add shallots, saut well, add currz leaves, green chillies and turmeric powder and mix well.
Add the yogurt, mix well and remove from heat. *Be careful not to boil the curry after adding yogurt.
Now prepare the seasoning. Heat oil or ghee and splutter mustard seeds and broken red chillies and pour it over the yogurt curry.
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