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Main Course

Easy Moru Kari

A traditional preparation from Kerala that balances flavour, texture, and aroma in the way that only home cooking can. No two households make it exactly the same, and that is the point.

Ingredientsfor 3 servings

200 g Pineapple sweet
200 g Cucumber
Cumin A pinch (Jeerakam)
Turmeric powder A pinch
50 g Coconut powder
1 nos Onion — cut into small pieces, medium
1 tsp Black gram (Uzhunnuparippu)
1 tsp Mustard seeds
200 g Curd
2 - Chillies
Cooking oil(Sunflower oil

Preparation

Step 1
Slice the pineapple and cucumber to small pieces.
Step 2
Grind together turmeric, cumin and coconut powder with little water into a very thin paste.
Step 3
Set a pan over medium heat and pour in the oil or a kadai.
Step 4
Let the mustard seeds crackle.
Step 5
Add black gram and allow it to turn brown.
Step 6
Do not allow it to turn black.
Step 7
Add onions and sauté, till they turn brown.
Step 8
Add pineapple slices and a pinch of salt and stir for 3 - 5 minutes.
Step 9
Add cucumber, chillies and salt.
Step 10
Add the coconut-turmeric-cumin mix and Stir everything together thoroughly.
Step 11
Cover the pan and cook, until the cucumber is done.
Step 12
Turn off the heat and wait for about 3 minutes.
Step 13
Add curd and Stir everything together thoroughly.
Step 14
Check the level of salt and add, if necessary.
Step 15
You can also use other vegetables instead of cucumber, for e.g. Papaya along with pineapple.
Step 16
Curd is better than butter milk. You can use both to make this curry. However, if you use butter milk, it will be more watery and sour.

Tip

Taste as you go. Recipes are guidelines — your palate is the final judge. Adjust salt, sourness, and heat to what tastes right to you.

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Main Course

Easy Moru Kari

A traditional preparation from Kerala that balances flavour, texture, and aroma in the way that only home cooking can. No two households make it exactly the same, and that is the point.

Ingredientsfor 3 servings

200 g Pineapple sweet
200 g Cucumber
Cumin A pinch (Jeerakam)
Turmeric powder A pinch
50 g Coconut powder
1 nos Onion — cut into small pieces, medium
1 tsp Black gram (Uzhunnuparippu)
1 tsp Mustard seeds
200 g Curd
2 - Chillies
Cooking oil(Sunflower oil

Preparation

Step 1
Slice the pineapple and cucumber to small pieces.
Step 2
Grind together turmeric, cumin and coconut powder with little water into a very thin paste.
Step 3
Set a pan over medium heat and pour in the oil or a kadai.
Step 4
Let the mustard seeds crackle.
Step 5
Add black gram and allow it to turn brown.
Step 6
Do not allow it to turn black.
Step 7
Add onions and sauté, till they turn brown.
Step 8
Add pineapple slices and a pinch of salt and stir for 3 - 5 minutes.
Step 9
Add cucumber, chillies and salt.
Step 10
Add the coconut-turmeric-cumin mix and Stir everything together thoroughly.
Step 11
Cover the pan and cook, until the cucumber is done.
Step 12
Turn off the heat and wait for about 3 minutes.
Step 13
Add curd and Stir everything together thoroughly.
Step 14
Check the level of salt and add, if necessary.
Step 15
You can also use other vegetables instead of cucumber, for e.g. Papaya along with pineapple.
Step 16
Curd is better than butter milk. You can use both to make this curry. However, if you use butter milk, it will be more watery and sour.