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Main Course

Moru Curry Restaurant Style

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 4 servings

2 nos Tomato — cut into 4 pieces, ripe
2 nos Green chillies split
Salt, to taste
1 glass Curd
Fenugreek powder a pinch powder (Uluva)
Fenugreek — for seasoning (Uluva)
Water, to taste
2 tsp Oil
1 tsp Mustard seeds
2 nos Dry red chillies kolla mulaku
1 sprig Curry leaves

Preparation

Step 1
Get a vessel and put tomato pieces, chilly, water and salt. Cook in low fire until tomatoes are cooked well.
Step 2
Grind coconut, cumin seeds and turmeric to a fine paste. Add uluva powder to the ground coconut mixture and pour into the cooked tomato curry.
Step 3
Beat the curd to a thick consistency without adding too much water and add to the curry.
Step 4
Heat the curry in very low fire and remove from fire before boiling starts. Do not overheat the curry.
Step 5
Heat a pan and pour oil. let the mustard seeds crackle and when it crackles put kolla mulaku and curry leaves. Turn off the heat.
Step 6
Pour this seasoning into the curry and close lid quickly.
Step 7
Serve the curry after it has cooled down.
Step 8
Tips: 1)You can also use uluva for seasoning.

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

Moru Curry Restaurant Style

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 4 servings

2 nos Tomato — cut into 4 pieces, ripe
2 nos Green chillies split
Salt, to taste
1 glass Curd
Fenugreek powder a pinch powder (Uluva)
Fenugreek — for seasoning (Uluva)
Water, to taste
2 tsp Oil
1 tsp Mustard seeds
2 nos Dry red chillies kolla mulaku
1 sprig Curry leaves

Preparation

Step 1
Get a vessel and put tomato pieces, chilly, water and salt. Cook in low fire until tomatoes are cooked well.
Step 2
Grind coconut, cumin seeds and turmeric to a fine paste. Add uluva powder to the ground coconut mixture and pour into the cooked tomato curry.
Step 3
Beat the curd to a thick consistency without adding too much water and add to the curry.
Step 4
Heat the curry in very low fire and remove from fire before boiling starts. Do not overheat the curry.
Step 5
Heat a pan and pour oil. let the mustard seeds crackle and when it crackles put kolla mulaku and curry leaves. Turn off the heat.
Step 6
Pour this seasoning into the curry and close lid quickly.
Step 7
Serve the curry after it has cooled down.
Step 8
Tips: 1)You can also use uluva for seasoning.

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.