Ingredients:
1 kg double greek yogurt
1/4 tsp. turmeric powder
1/4 tsp chilli powder
1/4 tsp. cumin powder
3 button onions
1 inch sliced ginger
3 gloves garlic
1/4 tsp mustard seeds
A pinch of fenugreek seeds (Uluva)
2 dry red chillies cut into smaller pieces
salt to taste
1 dsp. oil
3/4 glass cold water
Method of Preparation
1. Mix turmeric, chilli powder, salt and cumin powder with yogurt and keep it aside.
2. Heat oil and splutter the mustard seeds and fenugreek seeds.
3. Put in the onions, ginger and garlic and slightly brown them.
4. Add the curry leaves and pieces of dry red chillies and heat for a minute.
5. Now add cold water and then put in the yogurt mix and stir continuously. This should be done on a low fire otherwise it will curdle the yogurt.
6. When the mix becomes warm remove from fire and transfer to any clean bowl. If it is kept in the same pot as it was cooked there are chances of curdling.
Serve it with plain rice.
