Spiced Yoghurt Curry with cool Cucumber

Recipe by
Total Time:
60 minutes
Serves:4
Rated : 5 Stars
5
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Healthy Mooga Molya Ambat(Sprouted Moong in Coconut Gravy), Best Sprouted Masoor Curry, Easy Jackfruit and Chana Ghashi(Jackfuit and Gram Curry)

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5

Ingredients

How to Make Spiced Yoghurt Curry with cool Cucumber

  • Using a wooden spatula mix the yoghurt with salt, turmeric and chilli powder to a smooth consistency.
  • Finely chop tomatoes and shallots, store separately.
  • Peel and cut the cucumber into small rectangular pieces of 1×1/4 inch size.
  • Wash and pat dry the curry leaves with a kitchen towel.
  • In a deep bottomed pan (kadai) heat oil. Add mustard seeds and allow to pop.
  • Add the Curry Leaves, chopped Shallots, sauté till golden brown.
  • Add Tomatoes and sauté for about 3-4 mins till it gets cooked.
  • Add 250 ml Water and Cucumber, cover and cook for about 10 mins on high flame. I wanted to bite into the Cucumber in the curry, but if you want to soften it further you may cook longer.
  • Switch off the flame for about 2 minutes. This will calm down the boiling water and thus prevents splitting of the yoghurt when added.
  • Now add the remaining 250 ml water (hot and not boiling) to the spices and yoghurt mix, bring to a smooth consistency, also known as Butter-Milk.
  • Pour this Butter-Milk into the kadai, switch on the flame (medium-high) and stir continuously. In about 2-3 minutes it will be done.