Kerala Style Moru Curry Recipe

September 04, 2017



how to make Kerala Style Moru Curry


Wish you all a very Happy Onam!!.
Hope you all are ready for the big sadhya. My mission is still incomplete and today's moru curry will be another dish to be added to the list of food items served for Onam Sadhya. So, ofcourse I am sharing you the style in which all the malayalees prepare this dish. We put coconut in every possible dish we prepare and so this recipe is prepared by cooking buttermilk and coconut paste and seasoned later.





So, let's get into detail

How to make Kerala Style Moru Curry step by step:

1. Grind together fresh or frozen grated coconut, shell onions, cumin seeds, green chillies, ginger, garlic, turmeric and curry leaves to a fine paste by adding little water as needed.

2. Boil this coconut paste by adding about 1/4 cup of water and little salt. Let this cool down.

3. Add little salt to the required quantity of curd and whisk it. Add this to the cooked coconut mixture and mix well.

4. If you have a sour buttermilk, you can cook it along with the coconut mixture.

5. Take a seasoning pan, heat oil. When hot, splutter mustard seeds, curry leaves, dry red chilly and hing. Add this seasioning to the coconut and curd mixture and mix well. Check for salt and serve.

how to make Kerala Style Moru Curry

If you want to check out other onam sadhya recipes on the blog, below I have mentioned their links:


Let me know how was your onam sadhya. Enjoy the day!!




Kerala Style Moru Curry Recipe
 CourseSoupsVeg Curries
 CuisineIndian
 Prep Time5 minutes
 Cook Time8 minutes
 Servings
people
INGREDIENTS

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For Tempering / Tadka:
  • 2 tsp Coconut oil
  • 1/2 tsp Mustard seeds
  • 1-2 dry red chillies, broken
  • few Curry leaves 
  • 1/4 tsp Asafetida / hing heaped
INSTRUCTIONS
  1. Grind together fresh or frozen grated coconut, shell onions, cumin seeds, green chillies, ginger, garlic, turmeric and curry leaves to a fine paste by adding little water as needed.
  2. Boil this coconut paste by adding about 1/4 cup of water and little salt. Let this cool down.
  3. Add little salt to the required quantity of curd and whisk it. Add this to the cooked coconut mixture and mix well.
  4. If you have a sour buttermilk, you can cook it along with the coconut mixture
  5. Take a seasoning pan, heat oil. When hot, splutter mustard seeds, curry leaves, dry red chilly and hing. Add this seasioning to the coconut and curd mixture and mix well. Check for salt and serve,
RECIPE NOTES
Add water as per the consistency you want.


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I'm Marina, the cook, writer and photographer behind this blog. Flavoured Goodness is an effort to share my experiments with food (veg and non-veg) and healthy alternatives. Read more


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