Coconut Yogurt Curry- Ozhichu Curry Recipe

Coconut Yogurt curry

Coconut, yogurt and tomato combined together and made into a curry, poured over rice and enjoyed along with fish curry- now, that’s a typical South Indian style meal.

We all know that Rice is a staple food in South India. In most South Indian houses, rice will be served for lunch along with fish or chicken or veg curries, veg stir fries etc. One of my favorite Kerala style meals is rosematta rice or red rice served with spicy fish curry, to ease out the spiciness of the fish curry either coconut or yogurt curry will be served with it. Combine everything and gobble up, the thought of this meal itself makes my mouth water. Tastes delicious and truly a comfort food.

Last weekend, I made Kerala style lunch: rosematta rice, fish curry and kale thoran or str fry. What’s missing here? Yes, the Ozhichu curry or the curry to go with fish curry. I made a simple curry by grinding coconut, tomato and yogurt and cooked the curry in a saucepan along with the tempering. I loved this curry so much that I kept drinking it till it was finished. That content feeling!!!

Fish curries

Kerala Style Easy King Fish Curry or Neymeen Mulagu Curry

king fish mulagu curry or spicy fish curry

Spicy Fish Curry made in the Clay Pot

spicy fish curry made in a clay pot

Coconut-Yogurt Curry- Ozhichu Curry

Coconut Yogurt Curry

Coconut Yogurt Curry- Ozhichu Curry Recipe
Prep time
Cook time
Total time
Recipe type: Lunch
Cuisine: Indian
Serves: 4 People
To grind
  • Grated coconut- ½ cup
  • Cumin seeds- 1 tsp
  • Green chilies- 2
  • Curry leaves- 1 sprig
  • Turmeric powder- ½ tsp
  • Tomato, chopped- 1 (optional)
  • Yogurt- ½ cup
  • Water- 1 cup
While cooking the curry
  • Oil- 1 tbsp
  • Mustard seeds- 1 tsp
  • Whole dry red chilies- 2
  • Curry leaves- 1 sprig
  • Salt- 1 to 1½ tsp
  • Chili powder- ½ to ¾ tsp (if you need the curry to be spicy)
  1. In a blender, combine all the above mentioned ingredients "to grind", grind till smooth.
  2. Place a sauepan over medium heat, add oil. Let the oil turn hot.
  3. Add mustard seeds, let it splutter.
  4. Add dry red chilies and curry leaves, saute for a couple of minutes.
  5. Pour the ground coconut-yogurt mixture into the oil.
  6. Rinse the blender jar with ½ cup water and add the water to the pan.
  7. Season with salt.
  8. Let cook for a few minutes.
  9. Have a taste and if you want more spice, add ½ to ¾ tsp of chili powder.
  10. Let the curry come to a slight boil.
  11. Remove the pan from the heat and keep covered.
  12. This can be served with rice along with fish curry/chicken curry etc.