Yogurt curry or curd curry is a traditional south Indian curry, This is a very simple curry and real comfort food for all which is good for health too. This is one of a traditional recipe popularly known as Asalle saaru/mosaru saaru in Kannada which is prepared by grinding simple spices with coconut, cooked in a spicy curry, yogurt/curd is mixed when it is cooled and served with hot rice, usually served with masala vada dipped or soaked in this curry as a combination.
Ash gourd – 1 bowl chopped
Curd/yogurt – 500 ml
Salt to taste
To grind –
Coconut – 1 1/2 cup grated
Roasted gram – 2 tbs
Onion – 1 small or 1/2 of a medium
Garlic – 6 or 8 cloves
Pepper – 1/2 tsp
Green chilies – 2 or to adjust your taste
Fresh coriander – 1 bunch
For tempering –
Mustard seeds – 1/2 tsp
Curry leaves – 2 spring
Oil to fry
To make or to prepare curd/yogurt curry –
Add all the ingredients to grind in a mixer jar except coriander, and grind to a paste finally add coriander and grind it to a coarse and keep ready.
Wash and rinse ash gourd, cook it until it is done, add salt to taste.(pressure cook or pan cook)
Ensure that ash gourd is cooked, then add grounded paste into it.
Combine add water to a medium consistency bring the curry to boil for 5 to 6 min in a medium flame. switch off the flame
Heat a tadka pan add oil. When it is hot add mustard seed, allow it to sizzle then add curry leaves, remove it from the flame and add it to curry.
Allow the curry to cool at room temperature, when it is cool add fresh yogurt/curds into it
Combine it with the curry
Enjoy mossaru saaru with rice and crispy masala vada
Soak masala vada in the curry and enjoy as a side dish with Curd curry.
You can prepare this curry recipe without vegetables as well.
Adding roasted gram makes curry thick in consistency,
Add curd when the curry becomes cool (after boiling).