Ingredients

• 2 cup - sour curds
• 2.5 cups - water
• 2 tbsp - gram flour
• 7 to 8 - curry leaves
• 1 - green chilli, halved
• 1/4 tsp - turmeric powder
• 3 to 4 pinches asafoetida powder
• 1 tsp - salt
• 1/2 tsp - mustard seeds
• 1/4 tsp - methi seeds
• 1 tbsp - fresh coriander leaves finely chopped
• 1/4 tsp - red chilli powder
• 1 tbsp - ghee

How to Make Yogurt Curry

• Beat curd and water well to form buttermilk.
• Add salt to it.
• Warm the buttermilk.
• Then add gram flour and beat well to avoid formation of lumps.
• Stir continuously till it starts to boiling.
• Add curry leaves and green chillies and turmeric powder.
• Let it cook on slow flame for 20-25 minutes, stirring occasionally.
• Add more water if the curry thickens.
• Heat ghee in a small pan.
• Add seeds allow to splutter.
• Add red chilli powder and put the seasoning in curry.
• Check for salt and boil for 2-3 minutes.
• Add coriander leaves just before serving.
• Serve hot with plain rice, pulao, khichidi, etc.