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Main Course

Moru Curry - Simple

A traditional Kerala curry where mixed simmers gently in a spiced coconut gravy until every piece soaks up the flavours. The curry leaves and raw coconut oil finish add that characteristic Kerala fragrance.

Ingredientsfor 4 servings

11/2 cup Sour curd beaten
1 cup Vazhakkai/Big cucumber/White pumpkin chopped to medium sized pieces
1 cup Coconut — grated
2 nos Green chillies
1/2 tsp Cumin seeds (Jeerakam)
1 sprig Curry leaves
11/2 tsp Chilly powder
1/4 tsp Turmeric powder
2 nos Dry red chillies (Kollamulaku)
1/2 tsp Mustard seeds
Salt, to taste
1 tsp Oil

Preparation

Step 1
Grind together grated coconut, green chillies and cumin seeds. Set aside.
Step 2
In a vessel, add 1 1/2 cups water, chopped vegetables, half of the curry leaves, chilly powder and turmeric powder. Bring to boil.
Step 3
When the vegetables are fully cooked and the raw smell of the chilly powder is gone, add the ground paste and add a little water if necessary. :- Make sure the mixture is not too watery.
Step 4
Allow it to boil.
Step 5
Add the beaten curd and salt to taste.
Step 6
When the first bubble arises, switch off the stove. :- Do not let the mixture to boil.
Step 7
Heat the oil in a small pan or a kadai.
Step 8
Let the mustard seeds crackle and cook the red chillies and the remaining curry leaves.
Step 9
Add this to the curry.
Step 10
Goes well with rice.
Step 11
This recipe can be made without adding any veggies too. Would taste equally good.
Step 12
Happy cooking :).

Tip

For a thicker gravy, cook uncovered on medium heat for the last few minutes. For a thinner consistency, add a splash of warm water.

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Main Course

Moru Curry - Simple

Ingredientsfor 4 servings

11/2 cup Sour curd beaten
1 cup Vazhakkai/Big cucumber/White pumpkin chopped to medium sized pieces
1 cup Coconut — grated
2 nos Green chillies
1/2 tsp Cumin seeds (Jeerakam)
1 sprig Curry leaves
11/2 tsp Chilly powder
1/4 tsp Turmeric powder
2 nos Dry red chillies (Kollamulaku)
1/2 tsp Mustard seeds
Salt, to taste
1 tsp Oil

Preparation

Step 1
Grind together grated coconut, green chillies and cumin seeds. Set aside.
Step 2
In a vessel, add 1 1/2 cups water, chopped vegetables, half of the curry leaves, chilly powder and turmeric powder. Bring to boil.
Step 3
When the vegetables are fully cooked and the raw smell of the chilly powder is gone, add the ground paste and add a little water if necessary. :- Make sure the mixture is not too watery.
Step 4
Allow it to boil.
Step 5
Add the beaten curd and salt to taste.
Step 6
When the first bubble arises, switch off the stove. :- Do not let the mixture to boil.
Step 7
Heat the oil in a small pan or a kadai.
Step 8
Let the mustard seeds crackle and cook the red chillies and the remaining curry leaves.
Step 9
Add this to the curry.
Step 10
Goes well with rice.
Step 11
This recipe can be made without adding any veggies too. Would taste equally good.
Step 12
Happy cooking :).