Yogurt curry...

INGREDIENTS:



Yogurt - 1 cup.

Grated coconut - 1/2 cup.

Cumin seeds - 1 tsp.

Turmeric powder - 1/2 tsp.

Garlic cloves - 2.

Pearl onions - 4.

Salt to taste.



TO TEMPER:



Oil - 2 tbsp.

Mustard seeds - 1/2 tsp.

Red chilies - 3.

Curry leaves - 1 sprig.



METHOD:



Grind the grated coconut, cumin seeds, turmeric powder, garlic, with little water to a very fine paste. Mix together with yogurt, and add some more water if its thick.

Heat oil, add whole red chilies, curry leaves and mustard seeds. When seeds crackle, add the ground mixture and mix well. Heat to simmering point over medium heat, stirring gently. Bring to boiling point, mix well with salt and serve.



"ENJOY COOKING AND EATING"