Ingredients:
2 cups curd
2 cups water
1/2 tsp. turmeric powder
one pinch of Asafoetida (Kayam)
one pinch of Fenugreek (Uluva)
Salt and Oil as required
For Grinding:
1/2 cup grated coconut
1/2 tsp. Cumin seeds
1/2 tsp. red chilli powder
* Grind the above ingredients together to make a fine paste
For Seasoning:
1/4 tsp. mustard seeds
1 tbsp. finely sliced shallots
3 green chillies slit
2 Dry Red chillies
2 cloves of garlic finely sliced
1/2" ginger finely sliced
1 sprig curry leaves
Method:
- Beat the curd and water well add salt and turmeric to it and keep aside.
- Heat oil in a wok and add the ground mixture and saute for 2 mins. on medium flame. Add asafoetida and fenugreek and saute.
- Reduce heat and pour the beaten curd mixture slowly into the wok and stir continuously until warm (Do not let it boil). Switch off stove.
- Meanwhile prepare the seasoning. Splutter mustard seeds in oil and add all the other ingredients under seasoning and saute till shallots are transparent(2 mins).
- Add the prepared seasoning to the curd mixture. Serve hot with rice.
