Ingredients:
2cups of decreamed thick and sour yoghurt
1/2 tsp turmeric powder
salt- to taste.
Soak-
2tsps coriander seeds
3tsps of thuvar dal
3tsps of raw rice in water for 20 mins...and:-
Grindwith-
1 tbsp of grated coconut
1"piece of ginger
1tsp cumin seeds
4 green chillies.
To Season-
1tbsp oil
1/4 tsp mustard seeds
1/4 tsp urad dal
4-5 redchillies,broken into 3 pieces each
A stalk of curry leaves.
Method:
1.Soak and grind the ingredients as mentioned above; keep aside.
2.Heat oil in a thickbottommed vessel(avoid iron kadai, as it may not tolerate the acidity in yoghurt),splutter mustards and urad dal,fry broken red chillies.Add curry leaves.
3.Immediately add the ground paste to avoid overfrying red chillies and boil carefully for 2 minutes in low flame to avoid any sticking to the bottom.Add turmeric powder.Add a little water if the paste gets too thick.
4.Whip yoghurt lightly to make it to a uniform consistency and add to the boiling paste.Add salt.The curry frothes up in a few minutes. Switch the stove off. (if overboiled the yoghurt gets denaturated into water).
5.The curry should be semi-thick and not too watery in the final stage.Serves well with boiled rice.