Step 1

Heat oil in a pan on medium flame and add cumin seeds. Let them splutter.

Step 2

Add garlic, curry leaves, dry red chili, hing, and saute for a few seconds till the garlic turns light brown in color.

Step 3

Next, add turmeric, red chili powder and mix well. Turn off the gas immediately.

Step 4

Take thick, whisked curd (yogurt) in a bowl. Pour the tempering over the yogurt, add salt to taste, and mix well.Note: If you prefer a runnier consistency curry, add 1/4 to 1/2 cup of water to the whisked yogurt and mix until smooth.

Step 5

Lastly, mix well. Garnish with coriander leaves.