Curd Gravy Recipe - Cooking Index
Curd Gravy Recipe - Cooking Index
| 1 | Curds fresh - thick | |
| 1 teaspoon | 5ml | Red chilli powder |
| 1/2 teaspoon | 2.5ml | Dhania powder |
| 1/4 teaspoon | 1.3ml | Turmeric powder |
| 2 | Asafoetida - (2 to 3) | |
| Salt to taste | ||
| 1/2 teaspoon | 2.5ml | Cumin & mustard seeds |
| 1 | Curry leaves | |
| 1 teaspoon | 5ml | Wheat flour |
| 2 tablespoons | 30ml | Oil |
| 1 cup | 237ml | Water |
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
resumes.
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
Source:
Indian Spice Kitchen, Monisha Bharadwaj
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