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Spicy Yogurt Curry with Cool Cucumber

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Spicy Yogurt Curry with Cool Cucumber

  • Spicy
  • 20 minutes
  • Serves 4
  • Medium


Sometimes you think a mid-week supper is the hardest to prepare, when it is not. Let me introduce a family favourite of mine, which hardly takes any time to prepare. Sometimes I think to myself, I could not live without this wonderful curry, and over the years I have managed to try so many variations of this curry, is just amazing. Making this curry to perfection has been handed over from my Grandma to my Dad and then over to me now. Over the last four years of marriage I have actually learned so many traditional Kerala delicacies, but when it comes to Yogurt soup, Susan relies on me. You might think, what is all this fuss about; well if you are not vigilant you will certainly end-up in a curdled soup, which is as good as draining into the sink. My Grandma used to say, ‘the best accompaniment to Rice is a perfectly made Yogurt curry and Poppad. Indeed it is, so soothing, so perfectly relaxing for your stomach away from all the spicy foods of everyday life. I recommend you try this combination to know what exactly I mean. To enjoy this combination, you’re mind must be in a relaxed mode (no children around, mobile switched-off), with company on a star-lit night and Pappad crushed and mixed in with Rice and Yogurt soup. Now all you have to do is enjoy eating with your clean hands, served by your partner. I guess Westerners would object to this idea of eating with your hands; what I would suggest is, try it. You will love it. It will taste better. Moreover, you will enjoy being served by your better-half.
This curry is usually made as an accompaniment for Rice with a combination of other spicy curries, but you could also have it just as a soup (as a cold soup not as a hot one though) for a change, especially if you are on a dieting plan. Moreover, if you serve soups before the main course, you tend to eat lesser, which means lesser calories and a good-nite sleep. “Eat breakfast like a King and dinner like a pauper”, as eating most of your carbohydrates, such as cereals, breads and fruit, earlier in the day is recommended as your body does not need them at night.
Things You’ll Need:
  • Total Greek Yogurt – 250 grams
  • Cucumber – 150 grams
  • Ripe Tomatoes – 2 nos (about 100 grams)
  • Water – 500 ml
  • Shallots – about 10 grams
  • Curry Leaves – 2 sprigs
  • Garlic – 1 tsp
  • Salt – to taste
  • Turmeric Powder – ½ tsp
  • Kashmiri Chilli Powder or Paprika Powder – ¼ tsp
  • Fenugreek Powder – ¼ tsp
  • Mustard Seeds – ½ tsp
  • Oil – 1 tsp
Steps [5 mins]
  1. Using a wooden spatula mix the Yoghurt with Salt, Turmeric and Chilli powder to a smooth consistency*.
  2. Finely chop Tomatoes and Shallots, store separately.
  3. Peel and cut the Cucumber into small rectangular pieces of 1×1/4 inch size.
  4. Wash and pat dry with a kitchen towel the Curry Leaves.
Preparation [15 mins]
  1. In a deep bottomed pan(kadai) heat Oil. Add Mustard Seeds and allow to pop.
  2. Add the Curry Leaves, chopped Shallots, sauté till golden brown.
  3. Add Tomatoes and sauté for about 3-4 mins till it gets cooked.
  • Chilli powder is added not to give a spicy taste (as this little won’t), but when you add the rosy red Kashmiri or Paprika powder to the golden yellow Turmeric powder it boosts the sharp glow of the golden yellow Turmeric.
  • The best way to check if this curry is ready is to see on the ladle – if it has steam rising from it, it is ready. If you continue beyond this point it will certainly split and curdle. Now the best thing to do it dish it out immediately into a large bowl, (else the heat from the kadai is enough to curdle the Yogurt). Now the most important things to follow are:
      1. Never cover the bowl till it is completely cold
      2. When serving never reheat in any form (even Microwave) as this additional heat could curdle(split) the Yoghurt.
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