Moru Curry Recipe is a simple, tangy, spicy and aromatic Kerala style seasoned buttermilk. Moru curry can be served with steamed rice along with some side dish.
Course Main Course
Cuisine Indian
Keyword moru curry recipe
Prep Time 5 minutesminutes
Cook Time 15 minutesminutes
Total Time 20 minutesminutes
Servings 4people
Author Puja
Ingredients
1/2thick Curd / Yogurtlitre
2tbspCoconut Oil
1tspMustard Seeds
1/2tspFenugreek Seeds
1/2tspCumin Seeds
4Dry Red Chillies
Curry Leavesfew
1tspGingercrushed
5-6nosGarlic clovescrushed
2Green Chilliesfinely chopped
2Onionfinely chopped
1/2tspTurmeric Powder
Saltto taste
Wateras needed
Instructions
Add curd in a big bowl and whisk it to a silky texture.
To this add water and whisk it to get a semi thick buttermilk consistency.
Heat oil in a pan.
Add mustard seeds to it and let it crackle.
Add fenugreek seeds, cumin seeds, dry red chilies and let it splutter.
Now add curry leaves, ginger, garlic and green chilies and fry for a few seconds.
Add Onion and fry until slightly browned.
Add turmeric powder and fry until the raw smell of turmeric goes off.
Keep the heat to low, and slowly add curd to the wok.
Keep stirring continuously, until it just starts to boil.
Do not let the curry boil.
Switch off the heat.
Add salt and mix well.
Serve Moru Curry with steamed rice along with some side dish.
Notes
Try using sour curd or buttermilk for tasty moru curry.Whisk the curd or buttermilk properly before adding it to the curry base otherwise, it may curdle out and you might not get the desired consistency.Stir the mixture continuously and gently after adding buttermilk to distribute the heat uniformly in the mixture.Always add salt after the pulissery has cooled a little or at least lukewarm.Adding salt to buttermilk while heating will also curdle it.