Kachiya Moru | Buttermilk Curry

Ingredients:

1. Yogurt -1 cup

2. Mustard seeds - 1/4 teaspoon

3. Cumin seeds/Jeera -  1/8 teaspoon

4. Fenugreek seeds - 1 pinch

5. Red chilli whole - 1

6. Onion - 1 tablespoon finely chopped

7. Garlic - 1 clove crushed 

8. Ginger - 1/2 inch crushed 

9. Turmeric powder - 1/8 teaspoon

10. Curry leaves - few
11. Coriander leaves - 1 teaspoon finely chopped
12. Oil - 1 teaspoon

13. Salt to taste

Method:

1. Whip the yogurt in a blender to remove any lumps. Add little water if the yogurt is very thick.

2. Heat oil in a pan, splutter mustard seeds and add cumin seeds and fenugreek seeds. Once the fenugreek seeds start to turn brown, add whole red chilli, curry leaves, finely chopped onion, roughly crushed ginger and garlic. Fry until onions turn translucent.

3. Reduce the heat to low and add turmeric powder and salt to taste. Turn off the flame, add whipped yogurt and stir continuously for a minute. Remove from stove immediately and garnish with coriander leaves. Do not heat yogurt because it gets curdled.