Ingredients:

  • 2 cups (475g) thick plain yogurt
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) sugar
  • 2 tbsp (30ml) ghee
  • 1 tsp (2g) cumin seeds
  • 3 dried red chilies
  • 1 small (50g) onion, finely diced
  • 3 cloves (9g) garlic, minced
  • 1 tsp (1g) asafoetida
  • 1/2 tsp (1g) turmeric powder
  • 1 tsp (2g) Kashmiri red chili powder
  • 10 curry leaves

Instructions:

  1. Place the thick yogurt in a mixing bowl. Using a whisk or fork, beat the yogurt until it reaches a silky, uniform consistency. Stir in the salt and sugar, and set aside at room temperature.
  2. Heat the ghee in a small skillet over medium heat. Once shimmering, add the cumin seeds and dried red chilies. Wait until the cumin seeds crackle and smell nutty.
  3. Stir in the minced garlic and diced onions, sautéing until the onions turn a translucent golden-brown.
  4. Lower the heat and add the asafoetida, curry leaves, turmeric, and red chili powder. Stir rapidly for 30 seconds until the oil turns a vibrant mahogany color.
  5. Immediately pour the sizzling tempering over the whisked yogurt. Gently fold the spices into the curd with a spoon, leaving some swirls of spiced oil.