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okay - you asked for an "easy yogurt curry" ... this doesn't strike me as easy, but I can guarantee you it's good. again, from my MIL (yes, people .... I tried to avoid talking to her by emailing my recipe request, but she always gets so excited at the prospect of me cooking Indian for her poor son that she calls. i officially took one for the team!)
plain yogurt (buy the large container and use 1 to 2 cups)
water (= 1/2 the volume of yogurt)
2 t chick pea flour per cup of curry you're making
salt (around 1 t per cup ... to taste, really)
fenugreek seed (about 1 t)
jalapeno peppers (as many as you can tolerate)
1/2 t tumeric
1 T brown sugar
Day 1
leave the yogurt out on the counter for a day so it gets a little sour (yes, really, she said it has to be sour. i've eaten it 100 times and haven't gotten sick, so i'm going with it).
Day 2
mix yogurt w/water - beat well. add chick pea flour, fenugreek seed & salt. stir well. bring to a boil, stirring constantly so it doesn't curdle. once you've reached a boil remove from heat and add your chopped hot pepper, tumeric & brown sugar.
then you need ...
ghee (about 1/4 c)
2 or 3 whole cloves
1t each: mustard, cumin & fenugreek seeds
1t asofeda
in seperate pan: heat up ghee, add spices & cook 'til seeds are popping, but don't burn.
add mixture 1 to mixture 2 and refridgerate for awhile.
that should be it!
PS .. my MIL said "we don't use curry powder. that's not right."
:yum:
plain yogurt (buy the large container and use 1 to 2 cups)
water (= 1/2 the volume of yogurt)
2 t chick pea flour per cup of curry you're making
salt (around 1 t per cup ... to taste, really)
fenugreek seed (about 1 t)
jalapeno peppers (as many as you can tolerate)
1/2 t tumeric
1 T brown sugar
Day 1
leave the yogurt out on the counter for a day so it gets a little sour (yes, really, she said it has to be sour. i've eaten it 100 times and haven't gotten sick, so i'm going with it).
Day 2
mix yogurt w/water - beat well. add chick pea flour, fenugreek seed & salt. stir well. bring to a boil, stirring constantly so it doesn't curdle. once you've reached a boil remove from heat and add your chopped hot pepper, tumeric & brown sugar.
then you need ...
ghee (about 1/4 c)
2 or 3 whole cloves
1t each: mustard, cumin & fenugreek seeds
1t asofeda
in seperate pan: heat up ghee, add spices & cook 'til seeds are popping, but don't burn.
add mixture 1 to mixture 2 and refridgerate for awhile.
that should be it!
PS .. my MIL said "we don't use curry powder. that's not right."
:yum:
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