Chef Pillai Special Moru Curry

Ingredients

• 2 cup curd (whisked until creamy)
• 1 tbsp coconut oil
• 0.5 tsp mustard seeds
• 0.25 tsp fenugreek seeds
• 5 shallots (thinly sliced)
• 1 inch ginger (finely chopped)
• 2 green chilies (slit)
• 2 sprig curry leaves
• 0.5 tsp turmeric powder
• 2 dried red chilies (broken)
• salt (to taste)

Steps

1. 1

   Whisk the curd thoroughly until it is smooth and creamy. Set aside.

2. 2

   Heat coconut oil in a pan or clay pot (manchatti). Add mustard seeds and let them splutter.

3. 3

   Add the fenugreek seeds, dried red chilies, and curry leaves to the oil.

4. 4

   Add the sliced shallots, chopped ginger, and slit green chilies. Sauté until the shallots become translucent and fragrant.

5. 5

   Stir in the turmeric powder and salt, cooking for a few seconds until the raw smell of the turmeric disappears.

6. 6

   Lower the heat to the minimum. Pour in the whisked curd while stirring constantly to prevent curdling.

7. 7

   Warm the curry through gently, but do not let it boil. Once steam starts to rise, remove from heat immediately.

Notes

Serve hot with steamed rice. Do not boil the curry after adding the yogurt, as it will separate.

Nutrition per serving

• Kerala Food
• Moru Curry
• Vegetarian
• South Indian
• Curd Curry
• Main Dish
• Gluten-Free