This little space of mine is where I want to jot down all the recipes passed on to me by my Mom, Amma, relatives and friends. I am so glad that, now I get to share these wonderful recipes with all my friends and the world who are on the look out for authentic vintage recipes. :)
Today, I would like to share an easy recipe that's so simple yet does not compromise on the taste at all. A quick curry to go with rice on a busy afternoon.
INGREDIENTS
(To serve 8 people)
Curd - 1 litre *
Water - 1/2 cup
Garlic - 8 cloves
Ginger - 1 (1 '' piece)
Green Chilly - 1 (or 2 as per spice level required)
Fenugreek seeds / Uluva - 1 tsp**
Turmeric powder- 1/2 tsp
Chilly Powder - 1/2 tsp
Salt - to taste
For seasoning
Coconut Oil - 1 tbsp
Mustard - 1 tsp
Dry Red Chilly - 1
Split Black Gram/ Urad Dal - 1 tsp
Curry Leaves - 2 sprigs
METHOD
In a bowl mix the curd with turmeric, chilly powder and water.
In a mixer or using a churner mix it well.
In a pan dry roast the fenugreek till it is brown and the aroma comes out. Powder it and keep aside.
Chop ginger roughly. Crush it along with garlic using a mortar and pestle .
Chop green chilly into small pieces.
Pour the curd mixture into a kadai or deep pan. Keep it on very slow fire and keep stirring.
Add fenugreek powder, salt, green chilly and the crushed ginger garlic.
Keep stirring till the mixture is just warm and NOT BOILING.
Season with mustard, urad dal, dry red chilly and curry leaves.
Tips:
*Make sure you use fresh curd that is not sour.
**It is best to use freshly ground fenugreek. It gives a distinct flavour to the curry.
Keep all the ingredients ready as you have to keep stirring.
You need to keep stirring so that the curd does not curdle.
You can store this curry for almost a week in the fridge.
