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Ingredientes
- 300 ml lowfat yoghurt
- 6 Tbsp. gram flour
- 750 ml water
- 3 tsp sugar
- 3 tsp sunflower oil
- 1 tsp black mustard seeds
- 1 tsp cumin seeds
- 16 x curry leaves
- 1/2 tsp fenureek seeds
- 15 x black pepperconns
- 6 x cloves
- 4 sm red red chillies deseeded and broken up salt
Direcciones
- Blend the lowfat yoghurt flour water salt and sugar to a smooth mix and cook on a low heat to prevent the lowfat yoghurt from curdling stirring till the curry is creamy and done.
- The test is tn the aroma that should be fragrant and not raw.
- Heat the oil in a small pan and add in the mustard seeds.
- When they crackle add in all the other ingredients.
- Stir for a minute and pour the oil and the spices over the lowfat yoghurt curry.
- Don't boil the curry but serve warm.
- Served with rice and a savoury pickle.
- The addition of fenugreek adds a sweetness of aroma to this lowfat yoghurt curry. It is supposed to be sweet so dont be surprised at the amount of sugar in the recipe.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 285g | |
| Recipe makes 4 servings | |
| Calories 140 | |
| Calories from Fat 57 | 41% |
| Total Fat 6.52g | 8% |
| Saturated Fat 2.06g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 46mg | 2% |
| Potassium 156mg | 4% |
| Total Carbs 16.69g | 4% |
| Dietary Fiber 0.7g | 2% |
| Sugars 6.88g | 5% |
| Protein 4.25g | 7% |
