Friday 3 June 2022

Curd Chutney/Yogurt Chutney/Thayir Chutney – Side dish for Idlis, Dosas or Chapatis

We make different types of chutneys as part of South Indian Breakfast and serve it along with Idlis & Dosas. Today I am going to share an unique chutney which does not need any grinding and can be made with just minimal ingredients available in the pantry. The perfect blend of spices along with curd/yogurt cooked along with crushed garlic gives this chutney unique flavor and taste. Do try out this delectable Curd Chutney and post your comments here. Meanwhile do check out other interesting Chutney/Thuvaiyal varieties here.

Here’s how to make Curd Chutney with step by step photos…



1 Cup [250 ml]

Red Chilli Powder

1 tbsp

Coriander Powder

2 tbsp

Garam Masala Powder

½ tsp

Cumin Powder

¼ tsp


1 big finely chopped

Garlic Cloves

10-12 crushed

Gingelly Oil

3 tsp

Mustard Seeds

½ tsp

Cumin Seeeds/Jeeragam

½ tsp

Split Urad Dal

½ tsp

Curry Leaves/Karuvepillai



As needed

Cilantro/Coriander Leaves

1 tbsp finely chopped

Preparation Time: 5-7 minutes                       Recipe Cuisine: Indian

Cooking Time: 20 minutes                               Recipe Category: Side dish for Breakfast

Author: Priya Anandakumar

Check out other interesting Chutney/Thuvaiyal varieties here.


Take one cup of curd about 250 ml in a wide bowl. Beat the curd well to make sure there are no lumps.

Add 1 tbsp of red chilli powder, 2 tbsp of coriander powder, ½ tsp of garam masalapowder, ¼ tsp of cumin powder and required salt to the curd/yogurt.

Beat the yogurt/curd really well with hand whisker until all the masala is thoroughly combined. Keep it aside.

Heat about 3 tsp of oil in a sauce pan or kadai. Splutter mustard seeds, then add cumin seeds/jeeragam, urad dal and wait until it changes to light golden color.

Add curry leaves and fry for 10-12 seconds.

At this stage add crushed garlic and saute well for about a minute or two on low medium flame.

Now add the finely chopped onions and saute well until they change to golden brown color or for about 5-6 minutes.

Add the whisked curd to the sautéed onions, mix really well.

Let it come to rolling boil. Cover and cook for about 8-10 minutes.

Open the lid, the oil will separate out and will achieve thick gravy consistency.

Finally add finely chopped coriander leaves, mix well and switch off the stove.

Delicious, tempting and flavourful Curd Chutney is ready to be enjoyed. Serve hot with idlis, dosas, chapatis or idiyappam.

Thank you all for visiting my space, please come back again for more and more delicious Chutney/Thuvaiyal Recipes from my kitchen.

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Have a great day and enjoy.

Until then I am signing off…






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Priya Anandakumar