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Dried Ginger in Tempered Yogurt

26 Oct

Sonti Majjiga Charu.

Liquid dishes made of yogurt or buttermilk is quite common in India. They are generally served with plain steamed rice mostly to prevent any stomach problems. Here, yogurt is whisked with turmeric powder and salt. Oil is tempered with few spices and onion is fried till golden brown. It is later cooled and added to the yogurt. Powdered dried ginger root is used instead of fresh ginger for it is more effective.
Makes: 2 Cups of Dried Ginger in Tempered Yogurt.


Plain Yogurt 1 1/4 cups
Onion 1 Small
Green Chiles 1 – 2
Dry Ginger Powder / Sonth 1/4 tsp
Turmeric Powder 1/4 tsp
Cilantro few Sprigs
Salt to taste


Urad Dal 1/2 tsp
Cumin Seeds 1/2 tsp
Mustard Seeds 1/2 tsp
Broken Red Chiles 4
Curry Leaves 5
Oil 4 tsps

Method of preparation:

Peel, remove ends and finely chop the onion.
Remove stems, wash and slice the green chiles.
Wash and finely chop cilantro.
Whisk yogurt in a bowl with 3/4th cup of water, turmeric powder and salt.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles and chopped onion.
When onion turns light brown, add dry ginger root powder and remove from heat.
When the mixture comes to room temperature, add it to the whisked yogurt.
Stir well, garnish with chopped cilantro and serve dried ginger in tempered yogurt with steamed rice.
Notes:Make sure not to add more dry ginger root powder / sonth for it can be overpowering.

Suggestions:If the whisked yogurt is too thick, stir in quarter cup more of water.
Variations:Cilantro leaves can also be added along with sonth and fried a little before adding to the yogurt bowl.
Other Names: Telangana Majjiga Charu, Sonti Majjiga Charu, Dried Ginger in Tempered Yogurt.