CHILLI CURD STEW

INGREDIENTS

Long chillies (bajji milagai)                   - 4 nos

Salt                                                              - to taste

INGREDIENTS FOR ROASTING AND  GRINDING

Freshly grated coconut                      - 1 cup

White til                                                - 1tbsp

Groundnuts                                          -50 grams

Cardamom                                           - 2 nos

Green chillies                                       - 6 nos

Yogurt                                                   - 2 to 3  cups thick

Garlic                                                     -  6 nos(optional)

INGREDIENTS FOR SEASONING

Butter                                      -1 tbsp

Cumin seeds                         - 1/2 tsp

Curry leaves                            - 1 sprig

METHOD

Wash  the  long green chillies and cut into round shape .

 Heat a pan add ground nuts and roast till raw smell goes and keep aside.

Roast white til in the same pan till it splutters.

Heat a tbsp of butter and add garlic and fry till brown.

Grind together grated coconut, cardamom seeds,green chillies, roasted groundnuts, roasted til, garlic with ½ cup of  curd to a smooth paste.

Heat a tbsp of butter  and add the chopped long chillies and fry till raw smell goes.

 Mix  ground  coconut til, groundnut paste to the fried chillies  and add remaining curd  together and  add required salt till the gravy  starts frothing. (don’t allow the curds to boil, otherwise it will split). Remove from flame.

Heat butter in a pan add  cumin seeds,  and curry leaves.

Add the seasonings to the chilly  curd stew.

Chilli  curd  stew is ready to serve.

Serve hot with steaming hot rice, dosas, rotis etc.