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Main Course

Radish Moori Curry

Usually nooru curry is made with white pumpkin or yellow cucumber (kumbhalangha or vellarika) i made a try with radish and it was good so thought to share here.

Ingredientsfor 1 servings

White radish — cut into cubes 2 cup
1/2 cup Thick Curd
Coconut grated 1 cup
1 tsp 1 tsp (Jeerakam)
Shallots 2 nos
Garlic 1
Green chilli 1
Fenugreek 1/4tsp
Turmeric pwde 1tsp
Chilli pwde 1/4 tsp
Salt, to taste
1 tsp Coconut Oil
1/2 tsp Mustard seeds
1/8 tsp Fenugreek seeds
Rice 1sp
2 Red Chilli
Curry Leaves a sprig

Preparation

Step 1
Grind coconut shallots jeera fenugreek garlic green chilli with curd into vry fine paste and set aside.
Step 2
Cook the radish with turmeric chilly powder and salt.
Step 3
When it's is done add the grinded paste.and stir it in a low flame.do not let it boil.
Step 4
Warm coconut oil in a pan.add mustard fenugreek and rice let it crackle then add curry leaves and red chillies.pour it over the curry and serve.

Tip

The oil separating from the masala is your signal that the base is properly cooked. Do not add the main ingredient before you see those pools of oil on the surface.

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Main Course

Radish Moori Curry

Usually nooru curry is made with white pumpkin or yellow cucumber (kumbhalangha or vellarika) i made a try with radish and it was good so thought to share here.

Ingredientsfor 1 servings

White radish — cut into cubes 2 cup
1/2 cup Thick Curd
Coconut grated 1 cup
1 tsp 1 tsp (Jeerakam)
Shallots 2 nos
Garlic 1
Green chilli 1
Fenugreek 1/4tsp
Turmeric pwde 1tsp
Chilli pwde 1/4 tsp
Salt, to taste
1 tsp Coconut Oil
1/2 tsp Mustard seeds
1/8 tsp Fenugreek seeds
Rice 1sp
2 Red Chilli
Curry Leaves a sprig

Preparation

Step 1
Grind coconut shallots jeera fenugreek garlic green chilli with curd into vry fine paste and set aside.
Step 2
Cook the radish with turmeric chilly powder and salt.
Step 3
When it's is done add the grinded paste.and stir it in a low flame.do not let it boil.
Step 4
Warm coconut oil in a pan.add mustard fenugreek and rice let it crackle then add curry leaves and red chillies.pour it over the curry and serve.

Tip

The oil separating from the masala is your signal that the base is properly cooked. Do not add the main ingredient before you see those pools of oil on the surface.