There are days when we find that the curds has turned too sour to be eaten with plain rice.. This recipe comes handy on such days. This is a pretty old recipe and my paternal grandmom has managed to keep it alive. Though the frequency of eating it has declined.
Last week it so happend in my kitchen that i forgot to keep the curds (yogurt) back in the refrigerator after my lunch. Having sat on the dining table through the afternoon, the curd was a bit too tart for my husband's palate. So i dished this simple and quick curry.
We will need,
Curds (yogurt) preferably sour 2 cups
Coconut 2-4 tablespoons
Salt
Last week it so happend in my kitchen that i forgot to keep the curds (yogurt) back in the refrigerator after my lunch. Having sat on the dining table through the afternoon, the curd was a bit too tart for my husband's palate. So i dished this simple and quick curry.
We will need,
Curds (yogurt) preferably sour 2 cups
Corriander a small bunch
Garlic 1 clove
Ginger 1/4 ' (this is my addition to my granny's recipe)
Pepper corns 4-6
Green Chillies 2-3
Salt
Method
- Grind all ingredients except the curd in a blender into a smooth paste.
- Whisk in the curds and blend it well till well combined.
- Adjust for salt. No need to boil it. Serve it cold with hot steaming rice.
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