The simple and humble moru curry is inevitable in a malayali home. Easy to cook, unique in taste, no wonder it makes one of the yummiest curries in a Kerala household.
Curd: One cup (only mildly sour).
Cocunut: Three table spoonful of grated coconut.
Cumin seeds: Two pinches.
Onion (small): Three numbers, cut into fine pieces.
Curry leaves: Four to five leaves.
Mustard: Half a teaspoonful.
Turmeric powder: Two pinches.
Chilli Powder: Two pinches.
Whole red chilli (dried): One.
Oil: Two tablespoonfuls.
Salt: Three pinches or as required to suite your taste.
Water: Half a cup.
Method to cook:
Blend the curd in a blender/mixer, along with water. Pour into a vessel and keep aside. Grind coconut, onion and cumin seeds together into fine paste. Mix it with the blended curd. Add turmeric powder and chilli powder. Mix it well. Make the mixture hot while stirring, avoid bringing the mixture to boil as the curd might split. Add salt to taste. Switch off the flame. In another tawa heat the oil, add mustard seeds. After spluttering, add some chopped onions, curry leaves, and whole chillies cut into medium sized pieces. The moru curry is ready with a beautiful yellow color and mouth watering aroma. Have it with rice and a spicy side dish like theeyal or inchi curry. Moru curry can be stored in the refrigerator for up to one week.