Punjabi Chintt (Spiced Yoghurt)

Ingredients:

• Curd/yogurt (1 cup)
• Finely chopped onion (1 small)
• Cumin seeds (1Tsp)
• Dried red chilies (2-3)
• Garlic paste (1Tsp)
• Chopped coriander leaves
• Chopped green chilies (to taste)
• Turmeric powder (1/2 teaspoon)
• Red chili powder (to taste)
• Salt (to taste)

 

Method:

• Mix the yogurt with one third amount of water and beat it to ensure no lumps are formed.
• In a deep pan, put one tablespoon of cooking oil and heat it.
• Add the cumin seeds, let them splinter.
• Now, add the dried chilies, onions, garlic paste and stir until the onion turns light pink.
• Add the turmeric powder, chili powder, salt and mix well.
• Lower the gas flame to sim.
• Now, slowly add the beaten yogurt and stir to mix.
• Let it simmer for two-three minutes stirring continuously, add chopped green chilies and coriander leaves.
• Serve hot with steamed rice/Chapatti and enjoy your Punjabi Chintt.

 

Down south the same dish is known as Morru Kari by Keralites and Mentha Palidhya in Karnataka, The recipe is almost same with a bit of variation:

Instead of using cumin seeds, in Morru Kari mustard and fenugreek seeds are used.

In Mentha Palidhya there is additional toor dal, fenugreek seeds, mustard seeds and curry leaves.