Yoghurt Coconut Curry is a famous Indian dish, especially in the Southern parts. As it has a lot of vegetables going into it, it offers a healthy food option of staple food. This curry is generally prepared during the festival period and is an ideal combination with steamed rice, though you may enjoy it with Chapati and Dosa as well.
Ingredients 1 cup curd
Chopped vegetables carrot, white pumpkin, beans, capsicum
1 cup desiccated coconut
1 tsp cumin seeds
Small piece of ginger
2-3 green chillies
1 dry red chilli
1 pinch asefotida
1 tsp oil
Salt to taste
Grind the desiccated coconut, green chillies, ginger and cumin seeds by adding a little amount of water to form a paste. Keep it aside for 5-10 mins.
Boil the chopped vegetables in a separate container for few minutes till it becomes a little soft.
Add curd and add half glass of water in a deep frying pan and heat it for 5 minutes.
Now add the coconut paste prepared before with the vegetables and let it cook for 10 minutes on a medium flame, till the gravy becomes little thick in texture.
Heat about one tsp of oil in a small pan and add mustard seeds, cumin seeds, red chilli and asefotida, till the mustard seeds splutters. Use this to top it up on the above mixture.
Garnish the curry with coriander and the yoghurt coconut dish is ready to be served hot with steamed rice/ chapattis/ dosas.