Moru Curry
Moru curry is a traditional Indian dish from the Malabar region, prepared using coconut and sour curds, offering a tangy and creamy flavor profile.
Ingredients
- 0.5 unit Mangalore cucumber
- 1 unit Raw plantain
- 2 cups Coconut, grated
- 2 teaspoons Jeera (cumin seeds)
- 5 units Dry red chillies
- 1 teaspoon Turmeric
- 3 sprigs Curry leaves
- 5 tablespoons Coconut oil
- 1 teaspoon Mustard seeds
- 0.5 teaspoon Fenugreek seeds
- 1 cup Curd (plain yogurt)
- 1 to taste Salt
- 2 cups Water (Sufficient to immerse vegetables)
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Instructions
- 1In a pressure cooker, combine the diced Mangalore cucumber and sliced raw plantain. Add enough water to cover the vegetables, along with salt and turmeric. Cook for 2 whistles.
- 2In a pan, lightly sauté the dry red chillies in coconut oil. Grind the sautéed chillies with grated coconut and jeera to form a fine paste.
- 3Transfer the cooked vegetables to a clay pot. Add the ground coconut paste and whipped curd. Stir well and cook until the mixture reaches a semi-liquid gravy consistency. Add curry leaves.
- 4In a small pan, heat coconut oil and add mustard seeds, fenugreek seeds, dry red chillies, and curry leaves. Once the mustard seeds splutter, pour the seasoning over the curry.
