Moru Curry without Coconut

Ingredientsfor 4 servings

• 1” piece Ginger julienne
• 4 Cloves garlic julienne
• 2 nos Green chillies — slit
• 1 pinch Fenugreek powder (Uluva)
• 1 pinch Cumin powder (Jeerakam)
• 1 pinch Chilly powder
• 2 small Yogurt beat well with a spoon breaking any lumps
• 2 tbsp Coconut oil
• Mustard seeds, a few
• 2 nos Dry red chillies
• 1 sprig Curry leaves

Preparation

1. Step 1

   For preparing the Curd dish, take a pan, heat 1 tbsp coconut oil & cook ginger & garlic till dark brown.

2. Step 2

   Add green chillies & sauté. Remove from stove. Once the pan is removed from fire, add fenugreek powder, cumin powder, turmeric powder & chilly powder to the pan. Stir everything together thoroughly. Next add yogurt to the pan and Stir everything together thoroughly.

3. Step 3

   Now keep the pan back on the stove & heat on very low flame. Keep stirring.

4. Step 4

   Cook till you see steam appear on the surface of the pot. Once done keep the pot aside.

5. Step 5

   For seasoning, heat 1 tbsp coconut oil, break mustard seeds, add 2 dry red chillies and 1 sprig curry leaves.

6. Step 6

   Add the above seasoning to the kept aside yogurt mix. Check salt and add more if required. Stir everything together thoroughly.

7. Step 7

   Goes well with rice.

8. Step 8

   Note: 1)If you prefer moru curry in a more dilute form, you can add water. Beat the yogurt in a mixer, or you can beat it manually with a spoon. Add water as needed.