Yogurt Curry

This is one of my favorite curries that my grandmother used to make. It is simple and nutritious, not spicy and yet very delicious. Tastes great with rice and cauliflower thoran.

What you'll need..

• 1 and 1/4 Cup yogurt (Yogurt that is a little sour works great)
• 1 Cup green squash, cubed (Kaddu or doodhi)
• 1-2 green chilli, slit lengthwise
• 3 Tbsp coconut, grated or cut into small pieces
• 1/2 Tsp cumin seeds
• 1/2 Tsp turmeric powder
• 3/4 Tsp chilli powder
• 1 Tbsp besan (gram flour)
• 1/2 Tsp sugar
• 1 and 1/2 Tbsp oil
• 1/2 Tsp methi seeds (fenugreek seeds)
• 1/2 Tsp mustard seeds
• 2 Dried red chillis
• 6-8 curry leaves
• Salt to taste

How to..

• Add 1 cup water, squash, slit green chillies, 1/4 Tsp turmeric, 1/4 Tsp chilli powder and a little salt to a non stick pot and bring to a boil. Then cover with a lid and cook on medium to high heat for 8-10 minutes till the squash is cooked.
• Meanwhile, add coconut, cumin seeds, the remaining turmeric and chilli powder and 2 tbsp water to a grinder. Grind to a smooth paste.
• Add this paste to the squash in the pot and mix well. 
• Mix besan with 3 Tbsp water and add it to the pot as well. Simmer and cook for 3-4 minutes till the sauce starts to thicken.
• Whisk the yogurt till its smooth and add it to the pot with sugar and salt. Continue to simmer on low heat for 5-6 minutes but do not bring the yogurt to a boil.
• Heat oil in a separate pan. Add methi seeds, mustard seeds, dried red chillies and curry leaves to it and wait for the mustard seeds to splutter.
• Add the hot oil to the yogurt curry. Mix well and serve hot.

      Follow/Like us on facebook at https://www.facebook.com/DiningWithTheChanders