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Curd Gravy

Cuisine: Indian
Courses: Starters and appetizers
Serves: 1 people

Recipe Ingredients

1   Curds fresh - thick
1 teaspoon 5mlRed chilli powder
1/2 teaspoon 2.5mlDhania powder
1/4 teaspoon 1.3mlTurmeric powder
2   Asafoetida - (2 to 3)
  Salt to taste
1/2 teaspoon 2.5mlCumin & mustard seeds
1   Curry leaves
1 teaspoon 5mlWheat flour
2 tablespoons 30mlOil
1 cup 237mlWater

Recipe Instructions

Beat curds with a spoon till well broken. Keep aside.

Mix all dry masalas in 2 tablespoon water, dissolve. Keep aside.

Heat oil, add seeds, allow to splutter.

Add asafoetida, curry leavesand dissolved masala. Stir.

When oil separates, add curds, stir continuously till whiteness of curds

vanishes. Dissolve flour in remaining water, add and stir till boil


Add veggies at this stage.

Simmer till gravy thicken a bit.

Garnish with coriander, serve hot with rice, roti, or paratha.

Goes well with: Boiled poatoes, peas, beans.

Making time: 20 minutes

Makes: 2 cups

Shelfllife: 2 days refrigerated

Indian Spice Kitchen, Monisha Bharadwaj


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