Dahi Curry / Yogurt curry / Dahi Kadhi

A delicious, light and satisfying  curry served with simple boiled rice or khichidi for days when you need a quick meal or something light to tide you through the day!

Ingredients

• 250 ml or 500 ml Thick Butter milk or Laban (undiluted)
• 2 green chillies
• 1” pc ginger
• ½ tsp. mustard seeds
• 1 stalk curry leaves
• ¼ tsp. turmeric
• ½ tsp. fenugreek (methi) seeds powder
• ½ tsp. garam masala powder
• 1 tsp. salt or to taste
• 1 tsp. ghee

Method

1. Heat a pan, add the ghee, when hot add the mustard seeds, when they pop add the curry leaves, chillies, ginger and saute for a minute. 
2. Add the turmeric, garam masala and methi powder and saute for a minute. 
3. Then add the butter milk and salt. 
4. If using bottled laban (butter milk) rinse the bottle with ¼ cup of water and add to the curry 
5. Heat the curry, stirring occasionally till the edges show signs of boiling. 
6. Switch off and serve immediately. 
7. The curry does not require to be boiled or else it will split/curdle. 
8. Just heat through and serve immediately as an accompaniment with steamed rice, khichidis, pulaos, etc.