My Lazy Lunch!

My perfect meal on a lazy Saturday comprised of a curd curry which I adopted the kerala style, then a beetroot poriyal and finally my most favourite egg masala which goes yummy with the curd curry. Since I captured the exotic color combination in my dig cam, I’m now forced to post the recipe.


Curd Curry:
Ingredients:
Yam (karunaikizhangu) -250gms
(Chop in cubes and cook by adding salt and a pinch of turmeric in sufficient amount of water)


For the coconut paste:
Coconut -1/2 cup (shredded)
Green chillies -4nos
Fenugreek -1tsp
Cumin seeds -1/2tsp
Coconut Oil -1tsp


Curd -3 cups (Beat the curd in a blender to make the texture smooth)
Salt -as per requirement
Coconut Oil -for tempering.
Mustard seeds -1 teaspoon
Fenugreek -1/2teaspoon
Redchillies -3-4Nos
Curry leaves -a handful


Method:
In a pan, add a teaspoon of oil, when its hot enough add cumin seeds, fenugreek seeds, and broken green chillies, sauté till the raw smell of the green chilies goes off. Then from stove and blend it to a smooth past by adding the coconut.

Combine the cooked yam, coconut paste, and beaten curd in a pan without adding salt.

Mix well and keep it in a stove and make sure the flame is very low. After 5 minutes the sides of the curd curry will start to rise as a froth. Immediately switch off the stove and keep the curry aside. Now add the required salt to the curry.


Finally temper the curry with coconut oil, mustard, cumin, fenugreek, broken red chilies and curry leaves and pour on top of the curry.

Serve with plain white rice.