Monday, 13 April 2015

Moru Curry

Moru curry is a common side dish in every malayalees household. Varieties of moru curries are prepared in Kerala, here is my mums version moru curry and my favourite curry too. You can also make with only one vegetable like kumbalanaga moru curry, Chembu moru curry, Chena moru curry etc..

  • Carrot 1 cubed
  • Raw Plantain 1 cubed
  • Drumstick 1 
  • Green chilli 4 nos 
  • Ginger 1 small piece
  • Turmeric Powder 1/4 tsp
  • Salt 
Grind to a paste
  • Coconut 1/2 cup grated
  • Curd/ Yogurt 11/2 cup
  • Cumin Seeds 1/4 tsp
  • Turmeirc Powder 1/4 tsp 
  • Red chilli Powder 1/4 tsp
For Tempering
  • Coconut Oil 2 tbsp
  • Mustard seeds 1/2 tsp
  • Dry Red chilli 2 
  • Fenugreek Seeds 1/2 tsp
  • Curry Leaves 2 sprig


Peel and dice carrot, plantain and drumstick . Cook with 1 cup water, turmeric powder, green chilli, ginger and salt. Cook it over medium low heat. 

Grind all ingredients under "grind to a paste” into a fine paste. Keep it aside.

Once the vegetables cooked well add the coconut and curd paste to this and keep it in the low flame; bring the curry just to a boil immediate turn off the stove. (take care not to over boil the curry, curd may split).

Heat coconut oil in a pan over medium flame, add the mustard seeds, once it start spluttering, add fenugreek seeds, red chillies and curry leaves. Turn off the flame. Keep it for 1 minute and the pour to the curry. Immediately cover with a lid, so that all the aroma stays in the curry.

Serve with rice and enjoy.

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