Another Onam special dish. This is Kerala style spiced yogurt curry. It is a regularly prepared in Kerala households but finds its special place in Onasadya. I love this curry and can have it as soup. I love to have it with chicken curry too. There are many variations to it like adding fruits in it. However this is a simple standard recipe.
Yogurt/ Curd – 1 cup
Water – 1/2 cup
Ginger – 1/2 inch piece
Garlic – 2 cloves
Grated coconut – 1/2 cup
Turmeric powder – 1/2 tsp
Red Chilly powder – 1 tsp
Green Chilly – 2-3
Shallots – 2-3
Curry Leaves – 1 stem
Asafoetida Powder – 1/4 tsp
Mustard – 1/2 tsp
Oil – 1 tblspn
Salt to taste
- In a blender take coconut, ginger, garlic and turmeric and blend. Add 2 tblspn water and blend to make a smooth paste.
- In a pan take yogurt and water and whisk well so no thick lumps are there. It should be fluid and smooth consistency.
- Add the coconut mixture in this and whisk well.
- Add salt and place it on stove on low heat.
- Replace the whisk with a ladle and keep stirring the curry.
- Keep on stirring and at one point you will see steam appearing from the pan.
- Switch off the lid and do not let it reach boiling point.
- In a tadka pan, heat some oil.
- Once oil is hot splutter mustard seeds.
- Add chopped shallots and brown them.
- When the shallots a lightly browned add curry leaves, asafoetida and chilly powder.
- Remove from flame and pour this tadka over the yogurt curry and mix well.
- Do not let the yogurt curry boil as it may split.
- You can skip coconut if you have thick yogurt.
- Adjust the consistency of the curry and add water accordingly.
- I don’t like sour curd hence I used non-sour curd for this recipe.
- You can replace ginger and garlic with their paste.