Sweet Curry Yogurt

Ingredients

• 500 g yogurt
• 1 green chili
• 3 tbsp chickpea flour
• 1.5 tsp jaggery
• 1 pinch turmeric
• 10 curry leaves
• 2 tsp oil
• 1 tsp fenugreek
• 0.5 tsp mustard seeds
• 0.5 tsp cumin seeds
• 1 dried chili
• 1 pinch Asant (devil dirt), ground

Instructions

1. 1.

   Mix the yogurt with 700 ml water and whisk until frothy. Wash the green chilies, deseed them and slice into thin rings. Stir half of these rings with chickpea flour and jaggery into the yogurt mixture, heat in a wok while stirring and cook for about 15 minutes. Wash the curry leaves and pat dry.

2. 2.

   Heat oil in a pan, roast fenugreek together with cumin seeds, mustard seeds, crushed dried chili and curry leaves, add Asant and roast briefly. Stir the spice mix into the yogurt and simmer on low heat for 2-3 minutes, taste and adjust seasoning. Serve hot over rice.