|Kerala Moru curry with rosematta rice|
Grind grated coconut, turmeric powder, cumin powder, shallots, green chillies and fenugreek seeds to a smooth paste adding little water and keep it aside.
Blend/whisk curd with water. The moru curry should be a little runny, so adjust water according to the thickness of the curd.
Add the ground paste to the buttermilk and blend it for a few seconds. Keep it aside.
Keep the ingredients needed for seasoning ready.
Heat coconut oil in a kadai/pan on medium heat, add mustard seeds, when it splutters, add red chillies, curry leaves and shallots.
Saute until shallots turn golden brown. Reduce the heat to the lowest point and add the prepared buttermilk.
Add needed salt and keep stirring it on medium low heat. Once it is warm and a little frothy, turn off the heat. Do not boil it.
Muru curry is ready to be served with rice. I had it with Kerala rosematta rice and a vegetable curry. It was a filling, delicious and a simple lunch.
Notes – Bring curd to room temperature before use.
This moru curry can be stored in the refrigerator for 2 days. Warm it before use.
Check out more Kerala Recipes