Ingredients

The following ingredients have 4 Servings
  • 2 cups plain yogurt (dahi, curd)
  • 2 cups water
  • 2 tablespoons coconut oil
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon fenugreek seeds (methi dana)
  • 1/2 teaspoon cumin seeds
  • 3-4 whole dry red chilies
  • 10-12 whole curry leaves
  • 1 teaspoon grated ginger
  • 5-6 cloves peeled garlic (crushed)
  • 2-3 green chilies (slit into half)
  • 6-7 shallots (thinly Sliced)
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon salt (or to taste)

Instruction

  • Whisk yogurt with water and keep aside.
  • Heat oil in a pan over medium-high heat.
  • When the oil is hot, add mustard seeds, fenugreek seeds, cumin seeds, and red chilies, and let them crackle for 4-5 seconds.
  • Add curry leaves, ginger, garlic, and green chilies and saute for 8-10 seconds.
  • Add shallots and fry until they turn slightly brown in color, stirring frequently.
  • Now add turmeric powder and mix well.
  • Switch off the heat.
  • Now add the yogurt mixture to the pan and mix well.
  • Switch on the heat again at low.
  • Cook the curry till it just starts to boil, stirring continuously to avoid it from curdling.
  • Do not let the curry boil otherwise it will split.
  • Switch off the heat. Add salt and mix well.
  • Check for salt and add more if needed.
  • Serve Moru Curry along with plain steamed rice with papadam and pickle for a hearty weekday meal.