Seasoned plain yogurt is a typical curry in Kerala, India. It is the combination with rice on almost every special occasion. The preparation for this curry starts a few days before by making plain yogurt at home. The taste of this curry depends on the quality of your yogurt. You can also find plain yogurt in grocery stores. The yogurt you buy from the grocery store is thicker than the one you make at home. If you are using yogurt from the store, make sure you mix it well. If you want to know how to make plain yogurt, please see the recipe for homemade yogurt.
Cuisine: Kerala
Course: Side dish
Prep Time: 5 minutes
Cook time: 10-15 min
Servs: 6-7
Course: Side dish
Prep Time: 5 minutes
Cook time: 10-15 min
Servs: 6-7
Ingredients
3 tablespoon cooking oil
1 teaspoon mustard seeds
1 teaspoon fenugreek seeds (uluva)
1 small onion, sliced
1 tablespoon minced ginger
1 tablespoon minced garlic
1 green chile or jalapeño, quartered horizontally, then halved crosswise
2 dried red chiles, broken in halves
1 sprig curry leaves, stem removed
1 teaspoon salt
1 teaspoon cumin powder
1/2 teaspoon turmeric powder
2 cup plain yogurt
1) Heat 3 tablespoons of oil in a shallow pan over medium heat.
2) Add mustard seeds and cover it with a lid. Allow the mustard seed to pop.
2) Add mustard seeds and cover it with a lid. Allow the mustard seed to pop.
3) Add fenugreek seeds. Let it finish popping.
4) Add the red chiles, onion, ginger, garlic, green chile, curry leaves, and salt. Sauté everything well.
5) Bring the flame to low. Add turmeric powder, and cumin powder and mix well.
7) Mix the plain yogurt well and add it to the sautéed onion.
8) Add water.
9) Bring the heat back up to medium. Mix continuously well until the curry is yellow. Wait until you see small bubbles forming on the sides, turn it off. Don’t let it boil.
11) Now remove it from the stove and taste. If you need more salt add some more.
Now the yogurt curry, (mooru curry or pulisheeri) is ready to be served.
Tip: This curry is best if you use homemade yogurt.