Curd Curry

Curd Curry is a mildly spiced South Indian-style yogurt-based curry simmered with coconut and seasoned with a flavorful tempering of mustard, cumin, and aromatic spices — perfect with rice or chapati.

Ingredients

For the Curry:

• 2 tablespoons yogurt (curd)
• 1/2 cup coconut paste
• 1/8 teaspoon turmeric powder
• 1/4 teaspoon fenugreek powder (optional)
• 1/2 teaspoon cumin seeds
• A pinch of mustard seeds
• 4 whole red chillies – broken
• 1 tablespoon chopped onion
• 1/2 teaspoon garlic – minced
• 1 teaspoon ginger – minced
• Curry leaves – a few
• Salt – to taste
• 1 tablespoon oil
• 1 cup water

Method

1. Blend the Base

   • In a blender, combine coconut paste, yogurt, and green chillies (if using). Blend into a smooth mixture.
   • Pour the blended mixture into a pan.
   • Add 1 cup water, turmeric, red chilli powder (if preferred), and salt.
   • Bring it to a gentle boil, then remove from heat.

2. Prepare the Tempering

   • In a small pan, heat 1 tablespoon oil.
   • Add mustard seeds, cumin seeds, and fenugreek powder (if using). Let them splutter.
   • Add chopped onion, broken red chillies, garlic, ginger, and curry leaves. Sauté for a few seconds until aromatic.

3. Finish the Curry

   • Pour the tempering over the prepared curd-coconut mixture.
   • Stir gently and serve warm.

Serving Suggestion

• Serve with steamed rice, upma, or plain chapati for a light and tangy meal.
• Best enjoyed fresh, as reheating can curdle the yogurt.