Yogurt/Buttermilk Curry

Yogurt is one of the things which is always there at our home - no matter what. When I do not have the mood to cook elaborate, I make this simple curry as this can be done in 10 minutes. There are two versions of this curry. One is the authentic curry with coconut paste. The other improvised(!! aka lazy :) ) version with no coconut. I will give the recipe for no coconut version here.

Ingredients:

1. white pumpkin or round cucumber(sambhar cucumber)
2. salt to taste
3. turmeric powder
4. chilli powder
5. curd - 1 cup

For seasoning:

1. Oil (coconut oil will be tastier)
2. Mustard seeds
3. Fenugreek(Methi) seeds
4. Red chilli - 3
4. Curry leaves


Cut the white pumpkin into small pieces. Add water, turmeric powder , chilli powder and salt to the pumpkin pieces and let it cook till the pieces become soft.Let it cool down a little.
Whisk the curd. Make sure you add only a very little water to the curd.The whisked curd needs to be thick and smooth. Add the curd to the cooked white pumpkin keeping the pan in very low heat. Keep on stirring till the curd gets nicely mixed and heated through. Do not let the curry to boil.Put off the flame. Add oil to a pan, once the oil is heated well, add mustard seeds, methi seeds, red chillies and few curry leaves and let them splutter. Pour the seasoning on top of the curry. Coconut oil adds a very nice aroma and flavor.