Category: Soups & Dal, Vegetarian Recipes
Cuisine: Indian, Kerala, South Indian
Yields:
4 Servings
Difficulty: Easy
Cook Time:
5 Mins
This is a staple dish from Kerala which goes very well with rice dishes. This is a favourite in our home and my daughter loves it. It is the South Indian version of the North Indian ‘Kadhi” , the difference being that this recipe does not have chickpea flour or besan as an ingredient.
Ingredients
-
Moru Curry Blend Ingredients:
- Moru Curry Tempering:
Instructions
- Blend yogurt, water, garlic, ginger, turmeric, chilli powder, fenugreek powder in an electric blender for about 2 or until well blended.
- Pour the moru (buttermilk) into a medium saucepan and put it on low or medium heat. Stir constantly for 4 to 5 minutes but do not let it come to a rapid boil or else the buttermilk will curdle.
- Heat oil in a saucepan and add mustard, cumin and fenugreek seeds. When the seeds splutter, add whole red chilli, finely chopped shallots and curry leaves. Let the onion brown completely and turn off fire.
- Now immediately pour the tempering into the saucepan with moru curry /buttermilk. Stir the curry for about 3 to 4 minutes and add salt to taste only after switching off fire. Mix well and serve.