Yogurt curry is inspired from a north Indian delicacy which is traditionally made by mixing yogurt with gram flour and adding fried dumplings when it reaches a soupy consistency.
The below recipe is made with yogurt without gram flour and lots of veggies, a delicious and healthy twist on a traditional favorite.. You can add veggies of your choice to it. This recipe is so flexible that you can enjoy this as a soup or a full meal with rice or bread.
Ingredients:
1 Cup yogurt
2 Carrots, sliced or chopped
8-10 Baby potatoes, boiled and peeled
1 Zucchini, chopped or sliced
3-4 Red radish, sliced
1 Cup green peas
1 Onion, sliced
2 Garlic cloves
1 tsp. cumin seeds
tsp. turmeric powder
2 tbsp. oil
3 Cups water
Salt and pepper to taste
Coriander or chopped green onions for garnish
Preparation:
1. Heat oil in pan and add onion, garlic and spices, Saut for 5 minutes.
2. Add carrots, potatoes, zucchini and red radish, and saut for 5 minutes
3. Add the yogurt and water, cook on a low flame for 15-20 minutes.
4. Add the peas and cook for 5 more minutes.
5. Garnish with coriander or chopped green onion.
6. Serve warm with rice or flat bread.
Tips:
1. You can also add a little shredded coconut to give it a different flavor.
2. Add 1 tsp. lime juice if the curd is not sour enough.
Serves : 2
Time: 30 Minutes