Moru Curry (Spiced Buttermilk)
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.
Servings: 4 yield(s)
Cook Time: 5 mins
Ingredients
    Moru Curry Blend Ingredients:
  • 2 cups plain yogurt
  • 1 cups water
  • 1 clove garlic
  • 2 inch ginger
  • 1/2 tsp. turmeric
  • 1/4 tsp. chilli pd.
  • 1/4 tsp. methi powder (fenugreek pd.)
    • Moru Curry Tempering:
  • 2 tsp. coconut oil
  • 1/2 tsp. mustard seeds
  • 1/4 tsp. cumin seeds
  • 1/4 tsp. methi seeds (fenugreek seeds)
  • 1 whole red chilli
  • 1 or 2 shallots (finely chopped)
  • 2 sprigs of fresh curry leaves
  • a pinch of salt
Instructions
  1. Blend yogurt, water, garlic, ginger, turmeric, chilli powder, fenugreek powder in an electric blender for about 2 or until well blended.
  2. 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.
  3. 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.
  4. 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.