Buttermilk (Moru) Curry

A soothing South Indian yogurt curry, perfect for a light lunch or dinner.

Ingredients

0.5 teaspoon Mustard seeds
2 units Dry red chillies
1 unit Pearl onions (Use pearl onion or small onion found mostly in Kerala. Called Cheriya ulli in Malayalam.)
3 units Garlic cloves
2 units Green chillies
2 cups Plain yogurt
0.75 teaspoon Turmeric powder
0.75 teaspoon Red chilli powder
1 to taste Salt
0.5 cup Water (For preparing buttermilk)

This is a unique curd rice recipe where the rice is cooked in milk, offering a creamy and flavorful dish perfect for lunch or dinner.

This is a very simple South Indian recipe and this is the Instant Pot version of the recipe.

1Place a clay cooking pot on the stove over medium heat. Add the mustard seeds and fry until they begin to pop. Then, add the dry red chillies and fry briefly until aromatic.
2Add the pearl onions, garlic cloves, and green chillies to the pot. Fry until the onions are translucent and the garlic is fragrant.
3Turn off the heat. Add turmeric powder and red chilli powder to the pot, stirring to combine with the fried mixture. Pour in the buttermilk and add salt to taste. Heat gently without boiling, then remove from the stove.
4In a mixer grinder, blend the plain yogurt until smooth. Remove any bubbles that form on the surface. Add a little water to the yogurt and mix well to form buttermilk.