Curd Is More Tasty When You Make Curd Curry

This curd dish is usually the companion of a non vegetarian meal.Most people,particularly in christian households,serve this dish with roasted beef or fish curry. In fact it is ideal combination with roasted beef and is relished with large helpings of rice. The ingredients for this curry are slightly different from those of Kaalan.

Curd(matured and sour) -2 cups
Ginger                - 1/4 inch piece
Yellow cucumber- 150 to 200 gm
Turmeric powder -1/2 pinch
Chilli powder   -  1 1/2 to 2 tsp
Green chillies slit into two - 4 to 5
Salt        - to taste

For the masala

Grated coconut - 1/2 cup
Cumin seeds      -  1/2 tsp
Garlic                 -  4 to 5 flakes
Ginger               -   1/4 inch piece
Turmeric powder  - 2 pinch

Seasoning

Coconut oil  - 1 tbsp
Small onion cut into rounds -3 to 4
Mustard seeds - 1/2 tsp
Fenugreek seeds - 1/2 tsp
Red chilli cut into two - 3 to 4
Curry leaves    - 10 to 12
Red chilli powder - 1/2 tsp

PREPARATION

     Clean and cut the yellow cucumber into cubes. Cook this with the other ingredients in about one and a half cup of water. Grind the coconut ,cumin seeds and turmeric powder into a fine paste and add crushed ginger and garlic to it. Beat the curd and add to the cooked cucumber,allow the mix to boil. Then add the ground masala and warm the whole curry for a minute or two. Remove from fire. Heat the oil in a frying pan and add fenugreek followed by mustard. As soon as they burst add the red chilly,onion and curry leaves,saute slightly and add the chilli powder. Remove from fire at once and pour into the curry. Stirr so that the seasoning reaches every particle of the curry. The curry is now ready for use.
          Do be sure to make this curry when there are meat or fish dishes. Or on days when you are pressed for time and you need a curry,or just when you feel like making a simple but tasty curry.