Source: Indian Recipes Under 30 Minutes
Made: February 3, 2014
Yield: 4-6 servings
Time to make: 20 minutes.
An interestingly different way to make a curry sauce based on yogurt, and, of course, a panorama of Indian spices. Definitely worth a try. I used it on green beans and macaroni.
Sweet yogurt curry
2 cups/400g yogurt
2 Tbsp./20 gm gram flour
1” piece of ginger, finely chopped
2 Tbsp./40 gm jaggery
½ cup/12 gm green coriander, chopped
2-3 sprigs curry leaves
Salt to taste
1 tsp./5 ml vegetable oil
½ tsp./1 gm cumin seeds
¼ tsp./¾ gm fenugreek seeds
1” stick cinnamon
¼ tsp./1 gm asefoetida
Whip the yogurt adding enough water to obtain a pouring consistency.
Add the gram flour, ginger, jaggery, coriander, curry leaves, and salt to taste.
Cook on high heat, and stir constantly, for about 15 minutes. The mixture should not be too sweet.
For the tempering: heat oil in a pan.
Add cumin seeds, fenugreek seeds, cloves, cinnamon and asefoetida.
Sauté for a few seconds.
Pour in the yogurt mixture and simmer for 2 minutes.
Serve hot with any vegetable.