This is the most commonly made main curries/ozhichu curry with rice in Kerala. It is very simple to make and i'm sure that every housewife must have made this atleast once in her lifetime. It tastes great.The foodies in my home like to pour it into a glass and drink it as such. I wouldnt object as it is the best cooler drink next to butter milk to beat the hot summers.
Ingredients
Yoghurt/Curd - 500 ml
Shallots - 4 or 5, sliced
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)
Shallots - 4 or 5, sliced
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
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.
Heat oil and splutter mustard seeds followed by fenugreek seeds.
Add shallots, dry chilly, ginger, garlic, green chillies and curry leaves and saute well till you get a nice aroma.
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.
Heat oil and splutter mustard seeds followed by fenugreek seeds.
Add shallots, dry chilly, ginger, garlic, green chillies and curry leaves and saute well till you get a nice aroma.
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.
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