Moru curry, an easy throw it together kind of a curry when there are no vegetables in the house, and your mind draws a blank as to what to cook. Hopefully you would have yogurt and a few herbs somewhere in the fridge.
1 cup of yogurt preferably sour
1 cup of yogurt preferably sour
1/4 cup fresh coconut ground with 1/4 tsp cuminseeds
1 shallot or 1/4 of a red onion minced finely
1 shallot or 1/4 of a red onion minced finely
1 clove of garlic minced
1 tsp ginger minced
2 green chillies minced
a sprig of curry leaves
1 tbsp coconut oil
1 tsp mustard seeds
1/2 tsp cumin seeds
1/2 tsp cumin powder
1/2 tsp fenugreek powder
1/2 tsp turmeric
1/2 tsp pepper powder
1/2 cup water
1/2 tsp salt
Don't be put off by the long list of ingredients, these are staples in any Indian kitchen.
Blend the yogurt till smooth with a whisk, add the ground coconut mixture.
1 tsp ginger minced
2 green chillies minced
a sprig of curry leaves
1 tbsp coconut oil
1 tsp mustard seeds
1/2 tsp cumin seeds
1/2 tsp cumin powder
1/2 tsp fenugreek powder
1/2 tsp turmeric
1/2 tsp pepper powder
1/2 cup water
1/2 tsp salt
Don't be put off by the long list of ingredients, these are staples in any Indian kitchen.
Blend the yogurt till smooth with a whisk, add the ground coconut mixture.
Heat oil add mustard seeds and cumin seeds and once the mustard seeds splutter, add the minced onion, garlic, ginger, green chillies and curry leaves.
Stir till golden a few minutes add cumin seed powder, fenugreek powder, turmeric, and pepper powder.
Stir and add the water.
Once it boils lower the heat, add the yogurt and coconut and mix till well blended.
Add salt, and let the whole thing warm up a bit and you will see litlle bubbles forming.
Take off heat and the Moru curry is ready to be eaten with rice.
