Tondekayi Majjige Huli | Tindora Yogurt Curry
Servings: 4 people
Ingredients
- Tindora(tondekayi)- 250gm
- Fresh grated coconut- 1/2 cup
- Whisked yogurt- 1/2 cup
- Green chillies- 2 nos.
- Uncooked rice- 1 tsp
- Turmeric powder- 1/4 tsp
- Salt- 1 tsp
To Temper
- Coconut oil- 2 tsp
- Cumin seeds- 1/2 tsp
- Fenugreek seeds- 1/2 tsp
- Curry leaves- few
- Red chillies- 1 nos.
Instructions
Preparation
- Wash the tindora(tindly) under running water and slit each of them in to quarters lengthwise.
Method
- Take the chopped tindora in cooking pan adding water till immersing level. Add salt, turmeric and curry leaves. Cook in medium flame till soft.
- After 10-15 minutes the veggie turns soft and pale in color. Meanwhile grind fresh coconut, green chillies and rice together to fine puree. Add little water for grinding.
- Pour the coconut puree over cooked veggie and combine everything well. Bring this to boil. Finally add whisked yogurt and mix. Switch it off.
- Heat a tempering pan with all the ingredients listed under "To temper" and as the cumin seeds splutter, pour the tempering over yogurt curry. Comforting rice side dish tindora yogurt curry is ready to serve.
Notes
- Do not add too much water to cook the veggie. This rice side dish should be thick in consistency.
- Use fresh coconut generously because it is the primary ingredient for curry.
- After adding yogurt to the curry, do not cook much.
- Do not skip tempering the curry. Fenugreek seeds in tempering give nice flavor to the curry.