Authentic Indian curry is prepared with yogurt. This recipe shows you how to prepare the famous authentic Indian yellow curry the North Indian way.
North Indian curry is cooked in a yogurt sauce with flour. The goodness of turmeric and the tangy flavor of dried mango make this dish a die for.
Serves 3. No preparation required.
1. 1/4 teaspoon turmeric.
2. 1 teaspoon mustard seeds
3. 1 teaspoon cumin seeds
4. 1 teaspoon fenugreek
5. 1/2 teaspoon paprika
6. 2 teaspoons salt
7. 2 sprigs of curry leaf
8. 3 tbpsns of olive oil
9. Chickpea flour, 1 cup
10. 1 cup fat free plain yogurt
11. 3 cups water
12. Pinch of Asafoetida
13. 2-3 Dried mango seed
1. Beat the yogurt and add flour, Asafoetida, salt, paprika, mango seed.
2. Add water and mix well until the flour is dissolved and there are no more lumps.
3. In a saucepan, heat olive oil and then add mustard seeds, cumin seeds, and fenugreek and allow to splutter.
Tip: Add mustard seeds in the oil first as they take longer to cook. After the mustard seeds splutter, add cumin and fenugreek.
3. Carefully add the flour and yogurt mixture to the saucepan, and then add curry leaves.
4. Bring to boil while continuously stirring.
Serve hot over a bed of rice with a side of green salad. A delicious North Indian dinner is ready.
Note: You can add fried flour dumplings (pakoda) to the curry but this is not necessary.
To make the dumplings, mix chickpea flour, a pinch of baking soda, and water to form a paste. Form small balls of this paste(or simply drop a spoon of the paste in hot oil so that it rises immediately and forms its own shape. Do this in batches and do not crowd the dumpings) and deep fry until the dumplings start to turn brown,. Remove dumplings from the oil and add it to the curry sauce.