Masala Yoghurt Veg
Gluten Wheat Free Eggless Curry Curries Ind
India Asia Asian
450ml/15fl.oz. Natural Yoghurt
1/2 teasp Ground Fennel Seeds
1/2 teasp Sugar
4 tbsp Vegetable Oil
1 Dried Red Chilli
1/4 teasp Mustard Seeds
1/4 teasp Cumin Seeds
4 Curry Leaves
1/4 teasp Turmeric
1. Mix together the yogurt, fennel, salt
and sugar in a heat proof serving dish.
Chill until ready to serve.
2. Just before serving, heat the oil in a
pan, add the chili, mustard seeds, cumin
seeds, curry leaves and turmeric and fry
until the chilli is very dark.
3. To serve - remove the pan from the
heat and pour over the chilled yogurt mixture. Fold in when serving.
Traditionally served as an
accompaniment with hot curries.
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