Warning: Trying to access array offset on value of type bool in /var/www/wp-content/themes/wpzoom-cookely/functions/template-tags.php on line 292


Spread the love

curd gravy is a good substitute for tomato gravy in some dishes like gatte ke sabji, dahi ke aaloo, dahi ke arvi and so many other dishes not only veg in fact in nonveg dishes also this gravy is widely used and appreciated …  

curd gravy

During summers, the best way to balance your health is to cool down from inside and you can do it through food that is favourable to cool down your body. It is advisable to take in a lot of fluids that include water, fruit juices, buttermilk, and water-based fruits. Avoid food that heats you up, like spicy curries, chillies, hot peppers, sesame seeds and fruits like Mango, Papaya etc.

Health benefits

When it comes to buttermilk, there is no better natural coolant for the body with great health benefits as well. Moreover, Buttermilk is rich in Calcium, Potassium, and Vitamin B12 and the good bacteria present in it protect our body as well.

However, when the heat increase I love to cook curd gravy using buttermilk sometimes with onion and sometimes without. Here I am sharing both the recipes you can use these for different curries.

Finally, I would like to suggest you a few more recipes from my blog:

How To Go About:

curd gravy-1(without onion)


Fresh Curd – 1 cup

Red Chilli Powder -1

teaspoonDhania / CorrianderPowder – 1/2 teaspoon
Turmeric Powder -1/4 teaspoon
Asafoetida – 2-3pinches

Salt – to taste
Mustard Seeds – 1/2teaspoon
Cumin Seeds – 1/2teaspoon

basen/maida -1 tsp green

chilli-3dry red chilli-2

ginger-1inch piece

oil -2 tsp

coriander leaves-2tbsp


  1. Whisk curd with two cups of water,basen, red chilli powder and turmeric powder.

2. peel, wash and finely chop the ginger. Remove stems, wash and finely chop green chillies. clean, wash and finely chop coriander leaves. remove stems and break red chillies into two.

3. Heat oil in a Kadai, add cumin and mustard seed and stir fry till they change colour.

4. Add red chilli, green chilli, ginger and asafoetida and saute for a minute.

5. Add whisked yoghurt, stirring continuously for three to four minutes until it thickens a little. Now add salt and coriander your gravy is ready to add any vegetables and water if required.

Curd gravy(with onion)


Onion – 100 gm
Green chilli – 2
Ginger – a small piece
Cumin – 1 tsp
Curd – 1 cup
Chilli powder – 1/2tsp
Coriander powder -3 tsp
Turmeric powder -1/2 tsp
besan – 2 tsp
Coriander leaves -a few
Salt – as needed
Oil – as needed cream(optional)-2tbspMethod:-

  1. finely chop onion, green chilli and ginger, clean coriander leaves and chop them finely.
  2. whisk curd and mix all dry ingredients except salt.
  3. heat oil in a kadhai and add cumin seeds to it, stir for a few seconds and add onion, green chilli and ginger in it.
  4. cook for 3 to 4 minute or till the onion turn light golden brown.

5. add curd mixture in it and cook till the gravy gets thickened or separate oil, add salt in it stir and add fresh coriander in it. 6. To give a rich texture you can add cream also at this stage.   note: If you want to put the raw vegetable in it add them after the 4th step cook vegetables can be added after the 5th step  




Did you try the recipe? please review it :)