Curd Curry

Kachiya Moru

Ingredients:

• Yoghurt/Curd - 500 gms/ml
• Shallots - 4 or 5, sliced (If you do not have shallots, use half of a small onion, finely chopped. But shallots taste better)
• Chopped garlic - 1 tsp
• Chopped ginger - 1 tsp
• Green chilly - 2, chopped
• Dry red chilly - 1 or 2
• Curry leaves - a sprig
• Turmeric powder - 1/2 tsp
• Mustard seeds - 1/2 tsp
• Fenugreek seeds - 1/4 tsp
• Salt
• Oil - 1 tbsp (preferably coconut oil)

Preparation:

1. Add water to curd and beat it well to the required consistency. It should be thicker than buttermilk. Add salt to it and keep aside.
2. Heat oil and splutter mustard seeds followed by fenugreek seeds.
3. Add shallots, dry chilly, ginger, garlic, green chillies and curry leaves and saute well till you get a nice aroma.
4. Lower the flame to medium-low. Add turmeric powder and the curd and mix well. Switch off the stove when the curry is warm. Do not bring to boil as the curd gets separated.

Serve with rice.