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Main Course

Kerala Moru Curry

Rich, fragrant, and full-bodied — this mixed curry gets its depth from slow-cooked shallots and a careful balance of chilli heat and tang. Serve with appam, rice, or porotta.

Ingredientsfor 3 servings

1 cup Yogurt
5 nos Shallots
2 nos Garlic cloves
2 nos Dry red chillies
1/4 tsp Turmeric powder
1/4 tsp Chilly powder
1/2 tsp Mustard seeds
1/4 tsp Fenugreek seeds
1/4 tsp Cumin seeds
Curry leaves, a few
Salt, to taste
Oil, to taste

Preparation

Step 1
Pour oil into a pan and heat it let the mustard seeds crackle, fenugreek seeds, cumin seeds, add dry red chillies,shallots,ginger,garlic and curry leaves. cook it, stirring very well until golden brown.
Step 2
Add turmeric powder and chilly powder in a low flame. Allow it to cool.
Step 3
Add the beaten yogurt, boil in a very low flame, then sprinkle enough salt.

Tip

Taste the gravy before adding the main ingredient. It should be well-seasoned and balanced on its own — the protein or vegetable will dilute it slightly.

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Main Course

Kerala Moru Curry

Rich, fragrant, and full-bodied — this mixed curry gets its depth from slow-cooked shallots and a careful balance of chilli heat and tang. Serve with appam, rice, or porotta.

Ingredientsfor 3 servings

1 cup Yogurt
5 nos Shallots
2 nos Garlic cloves
2 nos Dry red chillies
1/4 tsp Turmeric powder
1/4 tsp Chilly powder
1/2 tsp Mustard seeds
1/4 tsp Fenugreek seeds
1/4 tsp Cumin seeds
Curry leaves, a few
Salt, to taste
Oil, to taste

Preparation

Step 1
Pour oil into a pan and heat it let the mustard seeds crackle, fenugreek seeds, cumin seeds, add dry red chillies,shallots,ginger,garlic and curry leaves. cook it, stirring very well until golden brown.
Step 2
Add turmeric powder and chilly powder in a low flame. Allow it to cool.
Step 3
Add the beaten yogurt, boil in a very low flame, then sprinkle enough salt.

Tip

Taste the gravy before adding the main ingredient. It should be well-seasoned and balanced on its own — the protein or vegetable will dilute it slightly.