Yogurt Curry

Ingredients

Yogurt 4 cup (whipped well)

For grinding
Coconut 1 cup (grated)
Cumin seeds 1/8 tsp
Turmeric powder ¼ tsp
Green chillies 4

For seasoning
Coconut oil 4 tbsp
Mustard seeds ¼ tsp
Dry red chillies 2
Fenugreek seeds (methi) ¼ tsp
Curry leaves 7-8
Salt to taste

Grind the grated coconut, turmeric powder, cumin seeds and green chillies together to make a paste

Whip the yogurt well and mix it with the coconut paste.

In a kadai heat oil and pop the mustard seeds. Along with it add fenugreek seeds, curry leaves, broken dry red chillies and fry.

Pour the coconut yogurt mixture in to the kadai, add salt and stir well on a low flame.

When the curry starts getting hot you can turn off the flame.

Now pullisseri is ready to be served.