Ingredients
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3 Table spoon Plain Yogurt
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As required Salt
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1/2 table Spoon Turmeric Powder
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For Crushing
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Small pcs Ginger
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3 Nos Green Chilli
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4 Nos Shallot/ Small Onion
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1/2 Table spoon Cumin seeds
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1/2 tea spoon Fenugreek Seeds (Uluva)
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For Seasoning
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1 spoon Mustard Seeds
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3 pcs Dried red chilies
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2 Pcs Shallot/ Small OnionChopped
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A handful Curry Leaves
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Garnishing
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Curry Leaves
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Coriander Leaves
Directions
This tangy, comforting curry features a creamy yogurt or buttermilk base blended with aromatic spices like ginger, cumin, and fenugreek.
The spice mixture is gently sautéed in oil with curry leaves and red chili, infusing the curry with fragrant, complex flavors. The yogurt base is then carefully heated, resulting in a luxuriously smooth and nourishing dish.
Traditionally served with rice, moru curry offers a cooling contrast to the earthy spices, making it a delightful South Indian specialty.
Steps
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1
Done
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In a blender jar, add the chopped ginger, cumin seeds, fenugreek seeds, green chilies, and Small onion. Crush it. |
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2
Done
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In the same blender jar, add the yogurt and blend until smooth and creamy. Adding a bit of water will make the gravy more like a soup consistency. Keep it aside. |
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3
Done
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SeasoningHeat oil in a pan. Add the mustard seeds and allow them to splutter. Add the dry red chili and curry leaves. Sauté for 30 seconds. |
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4
Done
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Add the blended spice paste from step 1. Sauté for 2-3 minutes until the raw smell goes away. |
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5
Done
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Add a pinch of turmeric powder and salt to taste. Mix well. |
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6
Done
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Reduce the heat and slowly pour in the blended yogurt mixture from step 2. Do not let it boil, just gently heat through. |
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7
Done
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Finally, add the chopped coriander leaves. Serve hot with steamed rice. |
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