Ingredients 2 cups of greek yogurt
1 cup fresh grated coconut
2 green chillis
2 dry red chillis
3-4 shallots, peeled
2 tsp ginger-garlic paste
1/4 tsp cumin seed
1/2 tsp turmeric powder
1/4 tsp chilli powder
1/2 tsp fengreek seed
1/2 tsp mustard seed
1.5 tbsp coconut oil
1/2 cup water
Salt to taste
First prepare the coconut paste. Grind together grated coconut, 3 shallots, green chilli, ginger-garlic paste, turmeric powder, cumin seed and water to make a fine paste. Transfer to a bowl and keep aside.
Now mix yogurt and 1/4 cup water in a blender. Blend well to make the buttermilk. Keep aside.
Now heat 1 tbsp oil in a saucepan. Crackle the fenugreek seeds first and then the mustard seeds. Now reduce the heat and add the dry red chilli. Stir for few seconds. Immediately add the chilli powder and stir well. Make sure not to burn.
Now add the coconut paste into the saucepan. Mix well and cook on medium heat. Bring to a boil. Then simmer for 1-2 minutes.
Add the buttermilk into the coconut paste. Reduce the heat to low. Cook for 3-5 minutes, stirring continuously. Remove from heat and keep aside. Now add salt and mix well.
Do not boil after adding buttermilk or it will start to curdle.
Heat half a tablespoon of oil in another pan. Chop the remaining shallot and fry it in oil. Switch off the heat and add curry leaves.
Season the yogurt coconut curry with fried shallots and curry leaves.