Moru curry needs no introduction to those from Kerala. It is a simple curry prepared very frequently in most of the houses in Kerala. This is such a comfort food and we can enjoy a light lunch when it's served with rice. There are many variations to this curry.....you can add garlic, red chillies, fenugreek, tomatoes......each of which will make the curry more flavourful. My mother used to make this a lot when I was a kid as this curry helps in digestion. The cumin, ginger, turmeric, curry leaves along with yoghurt makes a lovely combo and does the trick. If you do have the buttermilk, you can directly use it to make this curry. Enjoy this simple and delicious curry !!
Serves 3-4
You need....
1.5 cups Yoghurt
3/4 cup Water (approx)
1/2 tsp Mustard seeds
1/2 tsp Cumin seeds
1" pc Ginger finely chopped
2-3 Green chillies chopped
3-4 Small Onions chopped
1/4 tsp Turmeric powder
4-5 Curry leaves
1 tsp Coconut Oil
Salt
To prepare...
Whisk yoghurt and water thoroughly . Add salt to this and mix well. Adjust the consistency of yoghurt by adding more water if you desire.
Heat oil in a pan. Splutter mustard and cumin seeds. Saute small onions, ginger , curry leaves and green chillies until onion changes colour. Reduce the heat to low. Add the turmeric powder and mix. Now add the yoghurt and stir continuously so that it won't curdle. There is no need to boil the curry, just keep it for a couple of minutes and then the curry is ready to be served with rice.
Sending this to Kerala Kitchen, hosted by Prathibha , original event announcement here.
and to Kitchen Chronicles- Summer Splash hosted by Sangee, an event by Kalyani.
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