Curd With Chilly | Instant Curry Recipe
A deeply satisfying curd with chilly simmered slowly with freshly ground spices and coconut. The kind of gravy that thickens as it rests and rewards patience with layered, rounded flavour.
Ingredientsfor 4 servings
- 11/2 cup Curd
- Salt As required
- A pinch Sugar
- 2 tbsp Oil
- 1/2 tsp Mustard seeds
- 5 nos Green chillies — sliced
- 1/4 tsp Turmeric powder
- 1/4 tsp Asafoetida
Preparation
Step 1
Get a bowl and pour the curd into it. Then add sugar and salt. Stir everything together thoroughly.
Step 2
Heat oil in a pan and let the mustard seeds crackle and add fenugreek seeds, sliced green chillies, turmeric powder and asafoetida. cook for 30 seconds in low to medium flame.
Step 3
Finally pour it over the prepared curd and serve.
Tip
Let the curry rest for at least 15 minutes after cooking — the flavours deepen as it sits. Reheated curry almost always tastes better than fresh.
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