Moru Curry Recipe (Kerala Style Seasoned Buttermilk)

Описание: Full Recipe - https://www.whiskaffair.com/moru-curry/

Ingredients
2 cups plain yogurt (dahi, curd)
2 cups water
2 tablespoons coconut oil
1 teaspoon mustard seeds
½ teaspoon fenugreek seeds (methi dana)
½ teaspoon cumin seeds
3-4 whole dry red chilies
10-12 whole curry leaves
1 teaspoon grated ginger
5-6 cloves peeled garlic (crushed)
2-3 green chilies (slit into half)
6-7 shallots (thinly Sliced)
½ teaspoon turmeric powder
½ teaspoon salt (or to taste)

Instructions
Whisk yogurt with water and keep aside.
Heat oil in a pan over medium-high heat.
When the oil is hot, add mustard seeds, fenugreek seeds, cumin seeds, and red chilies, and let them crackle for 4-5 seconds.
Add curry leaves, ginger, garlic, and green chilies and saute for 8-10 seconds.
Add shallots and fry until they turn slightly brown in color, stirring frequently.
Now add turmeric powder and mix well.
Switch off the heat.
Now add the yogurt mixture to the pan and mix well.
Switch on the heat again at low.
Cook the curry till it just starts to boil, stirring continuously to avoid it from curdling.
Do not let the curry boil otherwise it will split.
Switch off the heat. Add salt and mix well.
Check for salt and add more if needed.
Serve Moru Curry along with plain steamed rice with papadam and pickle for a hearty weekday meal.

Notes
To make it with coconut, grind 1 cup of grated fresh coconut along with 1 teaspoon chopped ginger, 2-3 green chilies, and ½ teaspoon turmeric powder.
Mix this paste with 2 cups of yogurt and 2 cups of water.
Pass this mixture through a fine-mesh strainer. Press with the back of a ladle to get as much liquid as possible.
Discard the leftovers.
Now add this mixture to the pan and cook on low heat until it comes to a boil.
Switch off the heat.
Add salt and mix well.
Now give a tempering of dry red chilies, garlic, mustard seeds, fenugreek seeds, curry leaves, and shallots in coconut oil. Serve!
Adjust the green chilies and dry red chilies according to your taste.

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