Special Moru Curry
This homestyle mixed curry is built on a foundation of shallots fried dark in coconut oil and spices toasted until they release their full aroma. It tastes even better the next morning, spooned over cold leftover rice.
Ingredientsfor 4 servings
- 1/2 litre Curd
- 50 g Ginger — finely chopped
- 8 Pods Garlic
- 1 nos Onion
- 1 nos Tomato — finely chopped
- 5 nos Green chillies
- 3 Stem Curry leaves
- Mustard seeds, a few
- 5 tbsp Coconut powder
- 1/2 tbsp Turmeric powder
- 8 tbsp Oil
- Salt for taste
Preparation
Step 1
Set a pan over medium heat and pour in the oil and allow to crackle mastard seeds in it.
Step 2
Make the flame very low and add ginger and salt to the oil and cook unitl ginger goes golden brown.
Step 3
Add garlic, tomatos and onion to it and cook unitl tomoatos and onion gets mixed well.
Step 4
Add curry leaves and green chillies and cook well.
Step 5
Mix coconut powder with a bit of water and add to the mixture and stir continously until it gets heated.
Step 6
Add curd to the mixture and stir it well.
Tip
Coconut oil and curry leaves at the very end, off the heat, give the curry its characteristic Kerala aroma. Never skip this final step.
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