Moru Curry

INGREDIENTS

For the curry:

• 1 cup curd
• ½ cup freshly grated coconut
• 1 green chilli
• ½ tablespoon grated ginger
• 1 teaspoon turmeric powder
• Salt to taste
• Chopped coriander, for garnish

For the tempering:

• 1 to 2 tablespoons coconut oil
• 1 teaspoon mustard seeds
• 1 teaspoon fenugreek seeds
• 2 red chillies
• 12 curry leaves
• 3 pearl onions, sliced
• ½ tablespoon grated ginger

METHOD 

• In a bowl, take the curd, add water as desired and whisk it to make buttermilk.
• Add the grated coconut, green chilli and ginger in a mixer and blend them together with some water to form a paste.
• Add the coconut paste to the buttermilk, add turmeric powder and salt and mix everything well.
• In a kadhai, add the above mixture and heat it on a low flame, stirring continuously to avoid curdling.
• When the mixture becomes hot and starts steaming, turn the heat off (do not boil).
• Take another small kadhai for the tempering. Add oil to it and let it heat up.
• Now add the mustard and fenugreek seeds, red chillies, curry leaves, onions and ginger.
• Let the onion get translucent and add the tempering to the buttermilk.
• Sprinkle some coriander and serve it hot with rice.

Warning: Ask a parent or adult to help with these recipes.