So you have an unwanted guest at home today and you wish to drive them away by serving something then you have landed on the correct page. This Moru curry will definitely help you shoo them away. No rocket science involved in preparing this dish. Even your “good-for-nothing” guy who only knows how to prepare “Maggi – which comes with instructions” can also prepare this dish. Yes!! I hate this yellow Moru curry. Sight of this curry makes me sick! Someone I know likes this dish very much and have requested me (read forced and threatened) to post this recipe on my blog.

Hehe…Ok jokes apart, Moru curry is a very popular Keralite dish. A buttermilk curry seasoned with cumin seeds, curry leaves (Vepilla), turmeric powder and mustard seeds. It is easy to prepare and hardly takes 10 minutes for preparation and is extremely pleasant-tasting and is generally relished with plain hot steam rice. So, if you are a curry lover yet would like to have less spicy curry which is slightly sour in taste then you are gonna love this recipe. Moru Curry is almost similar to what we call “Kadhi” in Gujarat, Rajasthan and Punjab.

Ingredients:

Curd – 2 Cups
Turmeric powder – 2 pinch
Red chili powder – 1/2 tbs
Coriander + Cumin powder – 1 tbs
Mustard seeds for seasoning – 1 tbs
Dry Red Chillies – 2 Nos
Cumin Seeds – 1 pinch
Curry Leaves – 1 whole strand
Fenugreek Seeds – 3 pinch
Edible Oil – 3 tbs
Salt – As per the taste
Water – 2 cups

How to prepare Moru Curry:

- Blend the curd along with 1 cups of water and keep it aside
- Take a pan and heat 3 tbs oil in it.
- Add Mustard seeds and allow it to splutter.
- Once the Mustard seeds start spluttering, add curry leaves, dry Red chillies, fenugreek seeds, cumin seeds.
- Then pour the blended curd into the pan and add 1 more cup water into it and stirr.
- Now, add turmeric powder, red chilli powder, coriander + cumin powder and salt while you keep on stirring the content.
- Turn the heat to low key and cook for 5 minutes. Yipee! It’s done. Serve with plain hot steam rice