Moru Curry (Seasoned Buttermilk without Coconut)
Moru curry is a very popular dish among the Keralites and is an unavoidable part of their everyday meal. Moru curry can be made with coconut too, but we have made it sans the coconut and trust us it turned out just as good as the one with coconut. Steamed rice accompanied with this seasoned milk tastes absolutely divine is truly simplicity at its best.
|Serves||Preparation Time||Cooking Time|
|5 People||5 – 10 Minutes||
5 – 10 Minutes
- 500 ml buttermilk
- 3 – 4 shallots
- 1 tsp ginger, chopped
- 2 – 3 garlic cloves, chopped
- 2 red chilli
- 2 green chilli
- 1/2 tsp turmeric powder
- 1/2 tsp mustard seeds
- a pinch of fenugreek seeds
- 2 sprigs curry leaves
- 1 tbsp oil
- Salt to taste
Heat oil in a pan and add mustard seeds to it. Once it splutters, add mustard seeds.
Add ginger and garlic. Keep mixing until it turns golden brown.
Add red chilli, green chilli, shallots and curry leaves. Mix and cook for 1 – 2 minute.
Add turmeric powder and mix well.
Pour the buttermilk to the pan and stir. Add salt and stir well.
Keep stirring for 1 – 2 min. Do not allow it to boil. Switch off the flame and serve hot or chilled with rice.
80 K cal