Curd Kurma Recipe

Cooking Directions

• STEP 1.Grind coconut, green chilies, ginger, and fennel seeds into a smooth paste.
• STEP 2.In a pan, heat oil and temper mustard seeds, curry leaves, and hing.
• STEP 3.Add onions and sauté until golden brown.
• STEP 4.Add the ground coconut paste, turmeric powder, and salt. Cook for a few minutes.
• STEP 5.Whisk the yogurt and add it to the pan. Mix well and cook on low heat until the curry thickens.
• STEP 6.Serve Curd Kurma hot with rice, roti, or dosa.

Storage and Serving

• Curd Kurma can be stored in an airtight container in the refrigerator for up to 2 days.
• Serve it hot with rice, roti, or dosa.