My first ever yoghurt curry experience was from a Parsi lady from India. It was a life changing experience – the creaminess of the yoghurt with the spices is a wonderful pairing, and once you’ve had a yoghurt curry, there is no looking back. This recipe is very very simple – few spices, and not much chilli. It lets the yoghurt shine.
I recommend reading these posts before cooking with yoghurt or buttermilk:
Note that Indian Buttermilk is very different to the product called Buttermilk outside of India. Confused? Read the second of the two links above.
Browse all of our Yoghurt Curries, and all of our Yoghurt recipes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Summer dishes.
This recipe is one of the vegetarian recipes from our first blog which was in existence from 1995 – 2006. You can find other recipes from that blog in the Retro Recipes series.
Continue reading “Kadhi | Yoghurt Curry”
This dish is a yoghurt sauce served with cooked plantain. It is similar to an aviyal, but made with one vegetable only. Other vegetables that can be used instead of the plantain are amaranth stems, chow chow, ash gourd, and plantain stem.
The recipe is one of Meenakshi Ammal’s from her cook books Cook and See. One of our very special projects in the kitchen is to cook through these books, as they are very traditional Tamil recipes.You can find all of Ammal’s dishes that we have made here. Most of them are from Vol 1 so far.
Similar recipes include Moar Kuzhambu, Kerala Aviyal, Pulissery, and Pineapple Pulissery.
Browse all of our Koottu dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Autumn dishes.
Continue reading “Plantain Moar Koottu | Plantain in Yoghurt Sauce”
Okra and yoghurt are a common pairing and here is another such recipe, flavoured with mustard oil and red and green chillies. The okra is fried until crisp and then served with the kadhi or yoghurt curry.
It is a typical dish from Odisha. Odia cuisine uses less oil and is less spicy than many other parts of India while nonetheless remaining flavourful. Mustard oil is often used as the cooking medium.
Similar recipes include Kadhi, Okra and Cumin with Yoghurt Sauce, Ladyfinger Masala, and Kurkuri Bhindi.
Browse all of our Okra dishes and all of our Yoghurt recipes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Summer dishes.
Continue reading “Yoghurt Curry (Kadhi) with Okra”
Some time ago I dried some okra to see us through the non-okra season, and it is time to use them. These are teeny crispy dried okra, tiny little rounds of okra and today we pair them with yoghurt in a Dried Okra Pachadi.
The dried okra is flash fried in some ghee and added to yoghurt which has been flavoured with spices. It is totally delicious, and can be used as a snack or as a side salad to a meal. We have even used it as a sauce or dressing for other dishes.
Are you after more Okra dishes? Try Yoghurt Curry with Okra, Spicy Dried Okra Snack, Okra with Apricots and Lemon, Dried Turmeric Okra, and Fried Okra.
Also try Tri Colour Raita.
Browse all of our Okra dishes, and all of our Indian recipes. Our Indian Essentials are here. Or find some wonderful recipes to make in our Early Summer collection.
Continue reading “Dried Okra Pachadi | Crispy Dried Okra in Yoghurt”
Amongst non-Indians, Cucumber Raita must be the most well known accompaniment to Indian meals. It is not a surprise, really. It is a tasty and cooling dish that easily cuts through the heat of Indian food. Because of it’s popularity, the wealth of different Raita and Pachadis (Sth India’s version of the raita) sadly do not feature in restaurants.
In Summer, in this 42C heat of recent days, even we reach for this cucumber cooling goodness. I hope you enjoy it.
Similar recipes include Cucumber and Tomato Raita with Lemon-Chilli Paste, Cucumber Pachadi with Coconut, Spinach Pachadi, and Carrot Sambol.
Browse all of our Pachadi and Raita. All of our Indian recipes are here, and our Indian Essentials here. Or browse our Mid Summer collection of recipes.
Continue reading “Cucumber Raita”
We have had a bit of a thing for turnips this year, and recently we found the most gorgeous ones at the Organic stall in the Adelaide Central Market. It seems a crime to peel them, but we did, and made this gorgeous curry that comes from Kashmir.
The turnips are cooked with spice powders until tender, then coated in a yoghurt sauce. The central spice is fennel and it is a great match to the creamy turnips.
Similar dishes include Turnip with Spices, Turnip Salad with Capers, Turnips with Quince Molasses, Turnips with Mustard Greens in a Creamy Sauce, and Turnip Soup with Coriander-Walnut Paste.
Browse all of our Turnip recipes and all of our Kashmir dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Winter recipes.
Continue reading “Spicy Turnips in Yoghurt | Kashmiri Shalgum Curry”
There are two types of Bitter Melon (also called Bitter Gourd) – a light green Chinese variety and a dark green Indian variety (Karela). Both melons have the same hardiness and bitter flavour. The only real difference is the appearance. Indian bitter gourds are narrower than the Chinese type, rather like a zucchini. They have irregular ridges and triangle-shaped “teeth” all over the surface of the skin, along with slightly ragged ridges. Chinese ones can grow more more than 25cm long and they have blunt ends. Broader than Indian gourds, they have light green skins dotted liberally with wart-like bumps rather than teeth. Both types have thick skins and white seeds.
Luckily, both types are available to us locally. I have used the Chinese type in this dish, but either variety could be used. The Indian varieties would be more traditional.
Continue reading “Bitter Melon Pachadi | Paharkkai Thayir Pachadi”
Snake gourd is commonly available in our Indian and Asian grocery shops, so it appears periodically in our kitchen. This is an easy dish to make with the snake gourd – the ginger-coconut yoghurt a wonderful foil to the green crispiness of the vegetable. It is another of the wealth of yoghurt pachadi dishes (vegetables in yoghurt) of South India, Tamil Nadu in particular.
Similar dishes include Dried Mango Pachadi, Bitter Melon Pachadi, Tomato Pachadi, Smoky Roasted Eggplant in Yoghurt, and Crisp Okra Pachadi.
Browse all of our Pachadi dishes and our Snake Gourd recipes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Winter recipes.
We use Australian measurements: 1 tspn = 5ml; 1 Tblspn = 20ml; 1 cup = 250ml.
Continue reading “Pudalangai Thayir Pachadi | Snake Gourd Yoghurt Pachadi”
Mor (or Moar or More) Kuzhambu is a yoghurt based dish of South India, forming a wonderful spiced yoghurt gravy that is delicious served over rice. In this recipe, ladyfingers (okra) are sauteed until crisp and then added to the yoghurt sauce. It is a flavoursome use of okra, and the crispiness contrasts beautifully with the silkiness of the yoghurt sauce.
The yoghurt is flavoured with a coconut flavoured spice paste which also contains rice flour. The rice flour helps to stabilise the yoghurt so it doesn’t split, and will slightly thicken the yoghurt sauce.
Find out what Kuzhambu is here.
Are you after similar dishes? Try Mor Kuzhambu with Lentil Dumplings, Moar Kuzhambu with Vatral or Vegetables, and another version of Mor Kuzhambu with Lentil Dumplings.
Similar Okra dishes include Sri Lankan Okra Curry.
Or browse all of our Kuzhambu recipes, and all of our Indian dishes. All of our Okra dishes are here, and our Yoghurt recipes are here. Or spend some time browsing our Mid Winter collection of dishes.
Continue reading “Vendakkai Mor Kuzhambu | Okra in a Spicy Yoghurt Sauce”
Vegetables in yoghurt are easy dishes to prepare, and decidedly delicious. The North Indian versions are raitas, and the South Indian are called Pachadi (or Khichdi in some regions). This recipe is from South India which is renown for its seasonal and simple dishes, devoid of too many spices. Made with minimal ingredients, the food is healthy and tasty.
In this recipe the tomato is simmered to remove the distinct raw flavour of the tomato. It is then pureed and mixed with yoghurt and some spices. It is gentle and special.
Similar dishes include Snake Gourd Pachadi, Roasted Eggplant Pachadi, Okra Pachadi, and Boondi Pachadi.
Browse all of our Pachadi recipes and all of our Yoghurt dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Autumn recipes.
Continue reading “Simple Thakkali Thayir Pachadi | Pureed Tomato in Yoghurt with Mustard Seeds”