Sweet Yogurt Curry
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
4
- Ingredients
- 500 grams Yogurt (0.1% fat)
- 1 green chili pepper
- 3 Tbsps Chickpea flour
- 1 ½ tsps Jaggery (or use cane juice)
- 1 pinch ground Turmeric
- 10 Curry leaves
- 2 tsps vegetable oil
- 1 generous pinch Fenugreek
- ½ tsp Mustard seed
- ½ tsp Caraway
- 1 dried chili pepper
- 1 pinch ground Asafoetida (asafoetida)
Preparation steps
1.
Beat the yoghurt with 700 ml (approximately 3 cups) of water until fluffy. Rinse the green chiles, remove the seeds and cut into thin rings. Stir half of them with the chickpea flour and jaggery, add to the yogurt mixture and boil in wok and about 15 minutes. Rinse the curry leaves and pat dry.
2.
Heat the oil in a frying pan, toast the fenugreek along with the cumin seeds, mustard seeds and the crumbled chili and curry leaves, add the asafoetida and cook briefly. Stir the spice mixture in the yogurt and cook over low heat 2-3 minutes and season to taste. Serve hot with rice.
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