I made this easy yogurt curry, "Pulisseri" in Malayalam (Kerala), "Majiga Pulusu" in Telugu (Andhra Pradesh) and "More Kolumbu" in Tamil (Tamil Nadu), because Shoj likes to eat this a lot. In Kerala they make this adding a ground paste of coconut, but I don't like it that way much. So thought of making it my way and it turned out to be good and Shoj also liked it. In Andhra Pradesh, my mom usually makes it by adding Basen (Chana dal flour), i don't like it that way either.
Actually I am not trying to criticize anyone or any state of India, but wanted to add a little twist to the original recipe and make it simple and taste the same.
Ingredients:
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1 cup Yogurt
I big pinch of Fenugreek powder
½ tsp Turmeric powder
¼ tsp Chili Powder
¼ tsp Coriander powder
½ tsp Cumin powder
Salt to taste
1 medium Onion chopped
1 Big pod of Garlic hopped
¼ inch Ginger finely chopped
2-3 Green Chilies
1 Dry Red Chili
Water as needed
1 sprig Curry Leaves
¼ tsp Mustard seeds
1tsp Oil (optional - coconut oil)
In a sauce pan add oil and when it’s hot add the mustard seeds, curry leaves, and dry red chili.
Now add the ginger and garlic and sauté it for a min.
Add the Onions and sauté it until they turn to transparent
In the meantime whisk the yogurt well adding a bit water (1/4 cup) to make it bit thin, add turmeric powder, coriander powder, chili powder, cumin powder and fenugreek powder and mix it well with a whisk.
Now reduce the flame or temporarily remove the pan from heat and add couple tbsp of water and mix well.
Now add the Yogurt mixture and mix well again and place again on the stove in low heat and keep stirring it and add salt to it.
This curry should not boil or heat too much because it will cuddle the yogurt.
Note: to make the perfect curry – bend to see the top of the pan and check for a slight steam coming, and keep stirring. This will not cuddle the yogurt.
Now remove this sauce and transfer it to a bowl and stir occasionally so that you can avoid the yogurt from cuddling.
