My mom's 3-ingredients Curry Leaf Raita (yogurt)
POV: You're craving South Asian flavors. It's a weekday night. You have some lentils cooking and rice steaming away. You don't have the energy to make another side dish but want a little something to compliment the basic rice and lentils combo. This is the side dish that you're looking for.
Equipment
- 1 Skillet or non-stick frying pan A medium or small skillet will do
- 1 Bowl For serving
Ingredients
- 1 kg Full Fat Yoghurt
- 2-3 Curry leaves Access to fresh curry leaves can be tricky. Usually, South Asian grocers carry fresh curry leaves. I freeze them right after purchase. This is perfect for portioning.
- 2 cloves Garlic Preferably fresh
- 1 knob Ginger
Pantry Items
- 1 tbspn olive oil If you can use good quality here, it makes a difference to the taste.
- 1 pinch of salt
Instructions
- Gently heat a generous amount of olive oil in a skillet or pan on low to medium heat.
- Meanwhile, slice or dice the garlic cloves and ginger.
- Take out 2-3 fresh curry leaves from the freezer or the fridge.
- Add the curry leaves and garlic to the warm olive oil and sauté until fragrant.
- Immediately remove the pan from the heat before the garlic burns.
- Add the cold yoghurt to the curry, it will warm a bit in the process, which is the intended result.
- Mix well and serve immediately with rice, roti, chapati, naan and or dhaal.