4 Varieties of Curd Chutney Recipes

    In South Indian cuisine  curd used as regular basis.Because it cools the body in summer and act as a pro boitic agent.These chutneys are made in different styles with yogurt(curd).Lets get started with yummy curd chutney recipes to beat this hot summer . Here I am going to show you  four healthy  curd  recipes.
    1. potato curd chutney
Ingredients;

• boiled potatoes: 2
• curd - 1 cup
• green chillies - 2
• curry leaves - 1 sprig
• coriander leaves
• mustard seeds - 1/4 tsp
• jeera (cumin seeds )- 1 tsp
• asafoetida ( Hing)  - a pinch
• oil - 1 tsp
• salt -1 1/2 tsp 
•  

Metod;

1. Blend the curd with  wood beater  in a bowl and add salt and mix well
2. Peel the skin of the potatoes and slice the potatoes into 1/2 sized.
3. In a pan , add  teaspoon oil and shalow fry the potato slices.
4. Pour the fried potatoes  in the curd.
5. In the same pan  add another teaspoonful of oil and add  mustard seeds, jeera ,hing ,green chillie slices and curry leaves and fry until crackle.
6. Pour the seasoning into the curd potato  chutneyand garnish with coriander leaves.

2.Tomato curd chutney

         Ingredients:

• Tomatoes -       3
• curd - 1 or 2 cups
• green chillies - 3
• ghee  - 1tsp 
• oil - 2tsps
• salt - according to taste
•  red chilly- 1
• curry leaves
• coriander leaves

   For seasoning      ;

• mustard seeds - 1/2 tsp
• jeera (cumin seeds)
• urad dal - 1 tsp
• a pinch of hing        

Method ;

1. Whisk the curd with hand beater.
2. Add salt and mix well.
3. Cut the tomatoes into cubes.
4. Heat a pan and add a teaspoon of oil and  add the tomato slices and stir fry.
5. Cover with a lid and cook for 5 minutes in low flame.
6. Switch off the stove when the tomatoes are well cooked.
7.  In a pan,add a teaspoon of ghee and fry the musturd seeds,jeera,urad dal,hing and fry until the rich aroma is spreaded.
8. Then add green chilli slices,curry leaves and coriander leaves to the above seasoning and cook for a minute.
9. Now mash the cooked tomatoes well and add to the whisked curd.
10. Now pour the tadka/taalimpu to the curd.
11. Tomato curd chutney is ready to serve.

 3.Curd chutney with coconut :-
       Coconut curd chutney (kobbari kaya perugu pachhadi) is tastes best with  grated coconut.It is one of the best side dish for  idly,dosa and vada.It can be better consumed with hot rice also.Let us get started .

       Ingredients ;

• Fresh  grated coconut - 1/2 cup
• green chillies - 3
• red chilli - 1
• curd - 1 cup
• curry leaves - 1 sprig
• coriander leaves- for garnishing 
• ghee  or oil- 2tsps
• mustard seeds - 1/4 tsp
• cumin seeds (jeera)- 1 tsp
• urad dal (minappappu)- 1 tsp
• a pinch of hing

Method:

1. Whisk the curd .with a hand beater and add grated coconut and  salt and  mix  throughly..
2. Heat oil or ghee in a pan,fry the mustard seeds until splutter.
3. Add jeera,urad dal,red chilli piecesand hing one by one and stir fry.
4. Now add green chillie pieces and curry leaves and cook for one minute.
5. Add the tampering to the curd and coconut mixture and garnish with coriander leaves.

4. Bottlegourd curd chutney :-

 Bottle gourd curd chutney or sorakaya perugu pachhadi  /lauki curd/ dahi chutney is a simple  and seasonal dish with a different flavor.

  Ingredients :

• Sorakaya/bottlegourd - small sized 1
• curd/yogurt - 1 cup
• green chillies -3
• mustard seeds - 1/2 tsp
• cumin seeds -1tsp
• urad dal - 1 tsp
• chana dal - 1 tsp
•  red chilli- 1
• hing - a small pinch 
• salt to taste 
• oil /ghee - 2 tsps
• curry leaves - a sprig
• coriander leaves 
•  

Method:

1. Peel the skin of bottle gourd/sorakaya and cut into  cubes as your desired size.
2. Cook the bottle gourd cubes in pressure cooker along with salt.
3. Whisk the curd and place it in a bowl.
4. Add cooked bottlegourd cubes to the curd.
5.   In a pan heat oil or ghee and fry the tempering along with green chillies and curry leaves.
6. Add the tempering to the curd mixture and garnish with coriander leaves.
7. Now the bottlegourd chutney or sorakaya perugu pachhadi is ready to serve.
8. This is authentic andhra style sorakaya chutney which goes well with hot rice

 Note: While  preparing curd chutneys tempering  with ghee will enhance the taste of the recipe.