Moru Curry is seasoned yogurt that is served with rice or as an accompaniment with the meal. It is a staple in Kerala cuisine and is an integral part of everyday cooking in Kerala and also parts of Tamil Nadu and Andhra Pradesh. The recipe varies a bit from state to state. The moru curry can be enjoyed as a starter or a soup before or after meals. It’s good for digestion and keeps your tummy cool in summers specially.
In my house when i have nothing to cook, or in no mood to cook, i make moru curry, accompany it with some hot rice and add some pickle to satisfy my taste buds.
Cook Time | 5 minutes |
Servings |
serving
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- 250 gms curd Thick - / 3/4 cup
- 2 Shallots - thin sliced
- Salt - as needed
- 2 tbsp Cooking oil
- 1/2 tsp Mustard seeds
- 1/2 tsp Fenugreek seeds
- 2 Green chilli - slit
- 2 red chili Dry - broken
- 1 Curry leaf - spring
- 1/2 tsp Turmeric powder
Ingredients
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- In a bowl whisk curd till smooth, add salt, mix again and keep aside.
- Heat oil in a frying pan and add mustard seeds, fenugreek seeds, broken dry red chili, curry leaves and allow it to crackle.
- Quickly add slit green chilies and sliced shallots with turmeric powder and saute till golden in color.
- Turn off the gas and pour the tempering on the whisked curd ad mix well.
- Serve hot with plain steamed rice and your favorite pickle and papad.
Note :
You can also pour the curd into the temper pan and cook for few minutes till the flavors infuse well. Do not cook for a long time as it may curdle. It's one's personal choice.
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Love : Shaheen!
2 comments
Saw on Master chef 5 & mow found it here. Something new 4 me. Thanks, i ll try, should b tasty for my daughter who s foody & likes anything with yogurt.
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