My first ever yoghurt curry experience was from a Parsi (Irani) lady. This recipe may be from her.
I recommend reading these posts before cooking with yoghurt or buttermilk:
Buttermilk or Yoghurt Curry
|4 cups buttermilk, OR 3 cups natural yoghurt and 1 cup water||2 tspn toor dhal, soaked for several hours||2 tspn raw rice, soaked for several hours|
|pinch asafoetida||tspn cumin seeds||0.5 tspn turmeric|
|1 tspn ghee||1.5 – 2 tspn canola oil||curry leaves|
|2 – 3 dried chillies||1 tspn mustard seeds||1 Tblspn Besan flour|
Drain the toor dhal and the rice well, and fry with the asafoetida in a little of the oil. When brown, grind them fine in a blender. Mix the ground rice and dhal with the besan flour into the buttermilk or yoghurt. Add the turmeric powder, and salt to taste, and return to the pan. If using yoghurt, add 1 cup water. Heat to a simmer.
In a separate pan, heat the ghee with a tspn of oil and when it is hot add the mustard sees and cumin seeds. Add 2 or 3 dried chillies, and a few curry leaves. Pour this onto the buttermilk or yoghurt mixture, simmer for another 3 – 5 minutes, and it is ready.
Eat as a side dish with other curries, and ladle over rice or eat with chapattis.
from the Yoghurt series
- Blueberry Shrikhand
- Cacik: Turkish cucumber and Yoghurt Mezze
- Kadhi – Yoghurt Curry
- Moru Sambar (Buttermilk Sambar)
- On Cooking with Yoghurt
- On Indian Curd, Yoghurt and Buttermilk