Moru Curry is a turmeric and spice infused yogurt sauce that is poured over rice. This Curry is a signature yellow condiment for rice with a side of beef fry and thoren (vegetable side dish). The Keralite staple is also popular in a traditional Sadhya or feast. This simple condiment rounds out any traditional Keralite meal.
Ingredients
1-2 cups plain full fat yogurt
1-2 cups water
1⁄2 tsp salt
1⁄4 tsp turmeric powder
1-2 shallots chopped
1 sprig of curry leaves
1 inch piece of ginger chopped
1⁄2 tsp chopped garlic
2-3 dried Red chilies, seeds removed
1 pinch of red chili powder or cayenne
1⁄4 tsp fenugreek powder
1⁄4 tsp cumin powder
1-2 Tbsp olive oil
2 tsp mustard seeds
Recipe
Add yogurt, water, salt and turmeric into blender. Blend to desired consistency by adding more water for a thinner curry.
Set aside blended yogurt mixture.
Prepare the finishing garnishes or the tadka by heating olive oil in a small, deep sauté pan on medium low heat.
Add mustard seeds into sauté pan and allow the mustard seeds to pop. To prevent splattering, add the lid to the sauté pan while the seeds pop.
Once the mustard seeds have finished popping, add shallots, curry leaves, ginger, garlic, and dried red chili to the pan.
Sauté for 2-3 min until the shallots are a golden-brown color.
Add a pinch of red chili powder, fenugreek powder, and cumin powder.
Mix the spices through the shallot mixture until the spices coat the mixture uniformly.
Turn the heat to low setting and add the blended yogurt to the pan.
Mix the yogurt through the shallot mixture for 2-3 minutes, heating the yogurt through on continuous low heat. Turn off the heat. (Do not overcook the yogurt mixture at this point because it will curdle.) Move the pan to a heatless surface.
Once the yogurt mixture is off the heat, add a few extra curry leaves on top.
The last addition of the curry leaves on top will wilt with the residual heat of the curry and you are ready to serve. Add this condiment to rice and enjoy!
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