Moru curry
Kerala yoghurt curry
- 15 min
- 4 servings
- Curry
- Vegetarian
Ingredients
For 4 servings. 1 serving = 1 adult; a 6-year-old eats about half.
- Natural yoghurt (curd)480 g
- Frozen grated coconut40 g
- Turmeric powder½ tsp
- Green chillies1
- Ginger8 g
- Shallots (kunjulli)30 g (~2½)
- Fenugreek seeds (uluva)¼ tsp
- Mustard seeds½ tsp
- Dried red chillies1
- Curry leaves¾ sprig
- Coconut oil3¼ tsp
- Salt1 tsp
You need
- Kadai or deep sauté pan with lid
- Mixer-grinder with small and large jars
- Whisk or fork
- Large mixing bowl
- Sharp knife and chopping board
- Measuring cups and spoons
Method
- Grind 40 g coconut, 8 g ginger and ½ tsp turmeric with 80 ml water in the small mixer jar to a smooth paste (about 30 seconds).
- In a bowl, whisk 480 g yoghurt until smooth. Whisk in the coconut paste, 1 tsp salt and 160 ml (about ¾ cup) water.
- Thinly slice 30 g (~2½) shallots. Slit 1 green chilli lengthways.
- Heat 3¼ tsp coconut oil in the kadai on medium for 1 minute. Add ½ tsp mustard seeds and wait until they pop (about 30 seconds).
- Add ¼ tsp fenugreek seeds and 1 dried red chilli. Fry 15 seconds until the fenugreek turns light golden. Do not let it go dark brown or it turns bitter.
- Add the shallots, green chilli and ¾ sprig curry leaves. Fry 2 minutes until the shallots are soft.
- Turn the heat to low and pour in the yoghurt mix. Stir constantly for 3 to 4 minutes until it is hot and steaming and tiny bubbles appear at the edges. Do not let it boil or it will split.
- Turn off the heat. Lift out the green chilli before serving a toddler.
Tips
- Use yoghurt that is a little sour for the best flavour. Serve warm or at room temperature with rice.
Keeping and freezing
- Fridge: keeps 2 days in a lidded box. Cool it within an hour of cooking.
- Freezer: does not freeze well; eat within the fridge time.
Good to know
- Contains: milk / dairy.
- Asthma: buy frozen grated coconut without sulphites (220–228).
- Toddlers: take their portion out before adding chilli or pepper.