Step-by-Step Instructions

1. 1.Prepare Potatoes

   Boil 4 medium potatoes without salt until well cooked (about 2-3 whistles in a pressure cooker). Peel the skin and mash them roughly.

2. 2.Prepare Curd

   Take 2 cups of curd in a bowl. Add salt to taste and whisk well until smooth.

3. 3.Combine Potatoes and Curd

   Add the mashed potatoes to the whisked curd and mix thoroughly until well combined.

4. 4.Chop Aromatics

   Finely chop 3-4 green chilies and a small piece of ginger.

5. 5.Prepare Tempering

   Heat 1 teaspoon of coconut oil in a small pan over medium heat. Once hot, add 1/2 teaspoon of mustard seeds and 1/2 teaspoon of urad dal. Let the mustard seeds splutter and the urad dal turn light brown.

6. 6.Sauté Aromatics

   Reduce the flame to low. Add the finely chopped ginger, green chilies, and a few curry leaves to the pan. Sauté until the green chilies are well cooked and the mixture is fragrant (about 1-2 minutes).

7. 7.Add Tempering to Curry

   Pour the hot tempering mixture over the potato-yogurt curry. Mix gently.

8. 8.Garnish and Serve

   Fry 2-3 red chilies in a little oil until crisp and place them on top for garnish. Serve the Classic Potato Yogurt Delight with white rice.