התמונה להמחשה בלבדGluten-freeKetoPeanut-freeSesame-freeContains dairy
Kerala-Style Yoghurt Curry
Tempering the mustard and fenugreek seeds in coconut oil releases their aroma before the yoghurt is added. Gentle heat preserves the yoghurt's smooth texture, while curry leaves, ginger and chillies provide the characteristic savoury balance.
- Prep
- 10 min
- Servings
- 4
- Difficulty
- Easy
Instructions
Servings:4
- 1Heat 1 tablespoon of the coconut oil in a saucepan over a low heat. Add a quarter teaspoon of mustard seeds and 1/8 teaspoon of fenugreek seeds, and let them crackle.
- 2Add the torn red chilli, green chillies, ginger, curry leaves, asafoetida and turmeric, then stir briefly to release their aroma.
- 3Keep the heat low so the spices do not catch.
Nutrition
- Calories
- 50
- Protein
- 0.1g
- Carbs
- 0.3g
Chef tips
Keep the yoghurt below a simmer and stir continuously so it stays smooth rather than splitting. Add more ginger or chilli only from the listed ingredients if you prefer a hotter finish.
Culinary reasoning
Tempering the mustard and fenugreek seeds in coconut oil releases their aroma before the yoghurt is added. Gentle heat preserves the yoghurt's smooth texture, while curry leaves, ginger and chillies provide the characteristic savoury balance.