Coconut Yogurt Curry Recipe – South Indian Style Tempering

Last Updated on 4 months by Neha Deshmukh

Coconut Yogurt Curry Recipe – South Indian Style Tempering

Introduction

There’s something so comforting about a warm bowl of South Indian curry, isn’t there? This Coconut Yogurt Curry (or as we call it at home, Thengai Mor Kuzhambu) is a family favorite – a dish my grandmother used to make, and now I make for my own family. It’s light, flavorful, and incredibly easy to put together. The magic really lies in the tempering, which transforms simple ingredients into something truly special. I hope you’ll love it as much as we do!

Why You’ll Love This Recipe

This curry is a winner for so many reasons! It’s quick – ready in under 30 minutes. It’s easy, even for beginner cooks. And the flavor? A beautiful balance of tangy yogurt, creamy coconut, and a fragrant, spicy tempering. It’s a wonderfully comforting dish that’s perfect for a weeknight meal.

Ingredients

Here’s what you’ll need to make this delicious Coconut Yogurt Curry:

• ?? cup grated fresh coconut
• 1 teaspoon chopped green chilies
• 1 teaspoon cumin seeds
• 4-5 tablespoons water
• 1 cup sour curd (yogurt)
• 1 cup water
• ?? teaspoon turmeric powder
• Salt to taste
• 2 tablespoons coconut oil
• ?? teaspoon mustard seeds
• 10-12 curry leaves
• 7-8 fenugreek seeds
• 2 dry red chilies
• ?? cup sliced shallots
• ?? teaspoon finely chopped ginger

Ingredient Notes

Let’s talk ingredients! A few things will really make this recipe shine:

• Fresh Coconut: Seriously, if you can get your hands on fresh coconut, do it. The flavor is just unbeatable. You’ll need about half a medium-sized coconut. If you’re using pre-grated, about 1 ½ cups will do.
• Sour Yogurt: This is key! You want a nice, tangy yogurt. If your yogurt isn’t sour enough, leave it out at room temperature for a couple of hours to develop that tang. I usually use homemade yogurt, but a good quality plain yogurt works well too.
• Green Chilies: The heat level is up to you! I like to use about 1 teaspoon of chopped green chilies for a mild spice, but feel free to add more if you like it fiery. Different varieties of green chilies have different heat levels, so adjust accordingly.
• Fenugreek Seeds: Don’t skip these! They add a unique, slightly bitter flavor that’s characteristic of South Indian cuisine. A little goes a long way, though.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the coconut paste. In a blender, combine the grated fresh coconut, green chilies, cumin seeds, and 4-5 tablespoons of water. Blend until you have a smooth, creamy paste. Set this aside – it’s the heart of our curry!
2. Now, in a saucepan, whisk together the sour yogurt, 1 cup of water, turmeric powder, and salt. Once everything is well combined, gently stir in the coconut paste. Make sure there are no lumps!
3. Place the saucepan over low heat. Stir occasionally, and let the mixture warm up. Don’t let it boil! We just want it to be steaming. Once it’s warm, remove it from the heat.
4. Time for the tempering! In a separate pan, heat the coconut oil over medium heat. Once hot, add the mustard seeds. Let them crackle and pop – that’s how you know they’re ready.
5. Add the curry leaves, fenugreek seeds, and dry red chilies to the oil. Sauté for a few seconds until fragrant. Then, add the sliced shallots and finely chopped ginger. Cook until the shallots turn golden brown and beautifully caramelized.
6. Carefully pour the hot tempering over the yogurt mixture. Be careful – it will sizzle! Cover the saucepan and let the flavors infuse for about 5 minutes. This is where the magic happens.
7. Finally, garnish with fresh coriander leaves (if you like) and serve warm with rice.

Expert Tips

• Don’t overcook the yogurt mixture! Boiling it can cause it to split.
• The tempering is best done quickly, so have all your ingredients prepped and ready to go.
• Taste and adjust the salt as needed.

Variations

• Vegan Adaptation: Swap the yogurt for a plant-based yogurt alternative, like coconut yogurt or cashew yogurt.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level Adjustments: Add more or fewer green chilies, or a pinch of red chili powder, to adjust the spice level to your liking.
• Festival Adaptations: This curry is often made during Onam and Vishnu Puja in South India. Some families add small cubes of pumpkin or mango to the curry during these festivals.

Serving Suggestions

This Coconut Yogurt Curry is best served hot with a generous portion of fluffy steamed rice. A side of papadums (Indian crispy wafers) and a simple vegetable side dish like beans poriyal (stir-fry) would complete the meal perfectly.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave. The flavors actually develop even more overnight!

FAQs

1. What type of coconut is best for this curry? Fresh coconut is ideal, but you can use frozen grated coconut or desiccated coconut in a pinch.
2. Can I use store-bought coconut paste instead of fresh coconut? Yes, you can, but the flavor won’t be quite as vibrant. Look for a good quality coconut paste with no added sugar or preservatives.
3. How do I adjust the spice level of this curry? Use more or fewer green chilies, or add a pinch of red chili powder. You can also remove the seeds from the green chilies to reduce the heat.
4. What is the best rice to serve with this curry? A short-grain rice like Sona Masoori or Jeera Rice is perfect for soaking up all the delicious gravy.
5. Can this curry be made ahead of time? You can make the coconut paste and the tempering ahead of time. Store them separately in the refrigerator and combine them when you’re ready to cook.
6. What is the significance of the tempering (tadka) in this recipe? The tempering is a crucial part of South Indian cooking. It not only adds flavor but also helps to release the aromas of the spices, making the dish even more appealing.