This is one of the simple dishes that you can easily make without much preparation. When I am out of vegetables or I need to make something in a hurry I will always rely on this gravy dish. You can have a full meal with rice, moru curry and a thoran or stir-fry. There are other preparations of yogurt gravies such, kalan /kuruku kalan, puliseery which contain vegetables and are common in Kerala. These dishes form an important part of daily cuisine and are a must during festivals or feast (Sadya). Yogurt is an important item in Kerala kitchen, and it is used as accompanies to rice or as an ingredient in curry or even used as a drink (sambharm, which is Yogurt –water combo).
My hubby loves simple curries compared to other dishes with masala.When I was growing up, Amma used to make puliseery more often than moru curries, my grandmother used to make all kinds of puliseery, some even with ripe plantain and mango. There are many different ways to prepare moru curry, however what I am writing below is one of my simple but tasty recipe.
What You Need
Grated coconut (fresh or frozen): ½ cup
Pearl onions( finely chopped) : 5 no if not available use ¼ of red onion
Green chilies (Serrano) : 2 no
Cumin : 1/2 tsp
Yogurt (thick) : 1 cup
Turmeric : ¼ tsp
Chili powder : ¼ tsp
Red chilies : 2 no (split halves)
Mustard : ¼ tsp
Fenugreek : 1/8 tsp
Salt : ½ tsp or to taste
Olive oil (or any cooking oil) : 1 tbsp
Curry leaves : 1 sprig ( 12 leaves)
Water : 1 cup
How I made
Grind coconut, cumin, green chilies into a fine paste with as little water as possible and keep aside
Heat a thick bottomed pan and add ¾ tablespoon of olive oil and chopped pearl onions and fry for 3 minutes .When they change to slightly brown color add ground coconut paste along with half cup of water and red chili powder. Let it boil for 5 minutes.
In another bowl mix yogurt, turmeric and water to form a thin solution. Then add this mixture to boiling coconut paste and lower the heat. Add salt and stir well to prevent curdling.
In another small pan add ¼ tablespoon of olive oil and heat oil add mustard seeds when it starts popping add halved red chillies, fenugreek and curry leaves . Fry for another 2 minutes and switch off the flame and add this seasoning to yogurt mixture and stir well.
Enjoy with rice or chapatti.
Preparation time: 20 minutes
Yield : 4 serving
Verdict : Traditional dish it is tasty always
Will you make it again: Frequent in my kitchen
This is Swathi ( Ambujom Saraswathy) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.