I am becoming a bit inclined towards Kerala cuisine these days…the aroma of coconut in each dish is awesome 🙂 This is a very simple dish that you can make when you don’t have veggies in stock still can enjoy a good meal with papadam.Hubby appreciated this moru curry, so I am planning to make it often and pair it up with a simple spicy curry.
Moru Curry Recipe – Ingredients
Recipe Category: Sidedish | Recipe Cuisine: Kerala
Thick Curd – 1/2 cup
Small Onion – 4 sliced thin
Salt – to taste
Coconut Oil – 1 tsp
Mustard seeds – 1/2 tsp
Fenugreek seeds – 1/8 tsp
Green Chilli – 1/2 finely sliced(I used long thin variety)
Red Chilli – 2
Curry Leaves – a small sprig
Turmeric powder – 1/4 tsp
- Take curd in a mixing bowl, whisk it well…Set aside.Heat oil in a pan – add mustard seeds let it crackle then add fenugreek seeds.
- Then add turmeric powder, green chilli and red chilli saute for a minute.Add small onion,required salt and saute till transparent.
- Then add curd, and stir it once.Do not let it boil, just switch when smoke starts to come.
Serve hot/warm with rice!
- Do not cook for more time after curd is added, it will curdle.