Moru Koottan/Kaalan/Curd Curry
A traditional Kerala-style yogurt curry featuring semi-ripe nendran bananas cooked with spices and coconut, finished with a tempering of mustard seeds, fenugreek, and curry leaves.
Ingredients
- 1.5 units Raw banana (Nendran banana - see photo attached)
- 1.5 cups Water
- 1 teaspoon Turmeric
- 1 teaspoon Red chilli powder
- 6 tablespoons Coconut, shredded
- 400 grams Curd
- 2 sprigs Curry leaves
- 0.5 teaspoon Fenugreek seeds
- 2 units Dry red chillies
- 1.5 tablespoons Jaggery (Jaggery powder)
- 0.5 teaspoon Mustard seeds
- 1 teaspoon Salt
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Instructions
- 1Cut the semi-ripe nendran banana into small cubes. Cook the banana cubes with water, turmeric, and red chilli powder. Add salt once the banana is half-cooked. After the banana is fully cooked, add jaggery powder and boil for an additional 5 minutes.
- 2Grind the shredded coconut into a smooth paste. Add the coconut paste to the cooked banana and bring to a boil.
- 3Beat the curd in a mixer until smooth and free of lumps. Pour the beaten curd into the banana-coconut mixture. Heat gently and switch off the gas just as the curry begins to boil to prevent curd from breaking.
- 4In a small pan, heat oil and crackle mustard seeds and fenugreek seeds. Add dry red chillies and curry leaves. Pour the tempering over the curry.
- 5Serve the Moru Koottan hot with rice. Ensure the curry is not boiled after adding curd to maintain its texture.
