Looking for a quick, easy, and super flavorful curry that can be ready in just 15 minutes? This Curd-Garlic Spicy Vegetable Curry is the answer! Packed with the punch of garlic, a hint of heat from green chilies, and the creamy tang of curd — this dish is perfect with rice, roti, paratha, or even dosa.
Let’s dive into this fuss-free, no-onion, no-tomato recipe that’s light on effort but big on taste!
🧄 Ingredients for Curd-Garlic Curry
Main Ingredients:
1 cup fresh curd (not too sour)
10–12 cloves garlic, finely chopped
2 green chilies, finely chopped
1 tsp coriander powder
½ tsp red chili powder
½ tsp turmeric powder
Salt to taste (rock salt or regular)
2 tbsp oil (mustard or refined)
For Tempering:
½ tsp cumin seeds (jeera)
½ tsp mustard seeds (rai)
½ tsp fennel seeds (saunf)
5–6 curry leaves
👩🍳 Step-by-Step Recipe
1. Prepare the Curd Mixture
In a bowl, whisk the curd until smooth.
Add coriander powder, red chili powder, turmeric, and salt. Mix well and keep aside.
2. Make the Tempering
Add cumin seeds, mustard seeds, fennel seeds, and curry leaves. Let them splutter.
Add chopped garlic and green chilies. Sauté until the garlic turns light golden.
3. Add the Curd and Simmer
Lower the flame and gently pour in the curd mixture while stirring continuously to prevent curdling.
Add ½ cup water and cook on low heat for 5–7 minutes until the gravy thickens and the oil starts separating.
Turn off the heat and garnish with fresh coriander.
🍽️ Serving Suggestions
Serve hot with steamed rice for a simple yet comforting combo.
Pair it with roti or paratha — filling enough even without an extra dish.
Try it with idli or dosa for a fun South Indian twist.
🌟 Why This Curry is Special
✔ Ready in 15 Minutes – Ideal for busy days or lazy dinners
✔ Flavor-Packed – Garlic, chili, and curd make a bold trio
✔ Healthy – Curd is rich in probiotics and good for digestion
✔ No Onion, No Tomato – Perfect for those who avoid them during fasts or by preference
✔ Vegan Option – Use coconut milk + lemon juice instead of curd
✅ Pro Tips
Use fresh, not sour curd – It ensures a creamy, balanced flavor.
If the curry thickens too much, add a splash of water and adjust consistency.
For a vegan version, replace curd with thick coconut milk and a dash of lemon juice.
This curd-garlic curry is a simple but bold dish that can elevate your everyday meal in no time. It’s the perfect go-to when you’re low on ingredients but high on cravings!