Curd Kadhi

Ingredients:-
1 Cup curd
1/2 tbsp Mustard
1 Cucumber
2 Red chillies
A pinch of asafoetida
Salt to taste
1/2 Cup coconut, grated
1/4 Cup coriander leaves
1 tsp Jeera, roasted
2 tsp Chana dal, soak for 1/2 hour or chick peas
1/2 tsp Turmeric powder
Few curry leaves
Oil as needed.

Direction:-

Remove the skin of the cucumber and cut it into 4 pieces vertically.
Take out the seeds and then cut it into small cubes.
Cook cucumber for about 10 minutes with a glass of water.
Grind together the coconut, green chillies, coriander leaves, chana dal or chick pea, jeera and turmeric powder to make a smooth paste using little water.
Keep a pan on the stove and add oil in a pan.
Fry the mustard seeds, then add asafoetida, red chilli and curry leaves to it.
After few seconds combine the grated mixture with it and simmer it for about 5 minutes.
Now add cucumber cubes and salt, mix well, if the consistency of the curry is thick add some water and simmer it for about 10-15 minutes.
Allow it to cool for about 10 minutes and then add curd to it, mix well.
Now its ready to serve.

Spicy Curry style indian food is one the most wanted dishes in UK Indian restaurants. If its yummy chien curry of soft chicken thighs which just melt in your mouth, nothing can compete it. Usually its a recipe for the dinner served with indian bread.

INGREDIENTS

3 tablespoons vegetable oil
4 boneless, skinless chicken thighs, cut into bite-size pieces
1 large white onion, finely chopped
2 tablespoons ginger garlic paste
2 tablespoons curry powder
1/2 (2 inch) stick cinnamon stick, broken into pieces
8 pods whole green cardamom pods
4 bay leaves
6 whole cloves
1 tablespoon red pepper flakes, or to taste
15 whole black peppercorns
2 teaspoons coriander seeds

DIRECTIONS

Heat oil in a small pot over medium heat.
Add chicken, onion, and ginger garlic paste.
Season with curry powder, cinnamon stick, cardamom pods, bay leaves, cloves, red pepper flakes, black peppercorns, and coriander seeds.
Cover and simmer for about 30 minutes, stirring occasionally.
At this point, gravy will be runny;
if you want to thicken, remove lid, and cook until liquid is reduced.