Ingredients

The following ingredients have 4 Servings
  • 1 Cup Curd
  • 1/2 tbsp Coconut Oil
  • 5 Shallots / Small Onion
  • 1 Small Piece Ginger
  • 1/8 tsp Turmeric Powder
  • Salt (As Required)
  • 2 tbsp Grated Coconut
  • 2 Green Chilli
  • 1/2 tsp Jeera
  • 1 tbsp Coconut Oil
  • 1 tsp Mustard Seeds
  • 1/2 tsp Jeera
  • 1/4 tsp Methi Seeds
  • 2 Byadagi Chilli
  • 1 Sprig Curry Leaves

Instruction

  • First, keep the ingredients separately for grinding. Then chop shallots and ginger finely.
  • Measure and keep all the ingredients ready for tempering. To a bowl, pour the curd.
  • Pour 2 cups of water to the curd. Whisk it gently, till it turns into buttermilk.
  • To a mixer, add grated coconut, green chilli and jeera. Pour 1/4 cup of water and grind it to a smooth paste.
  • Heat coconut oil in a pan, add shallots, ginger and saute till translucent. (If you are not using coconut, directly pour the buttermilk at this stage, but increase chilli in tempering) Now pour the grounded coconut paste.
  • Add turmeric powder, required salt and saute for 3 to 4 minutes in low flame. Retain the low flame and pour the buttermilk.
  • Don't boil, just smoke should come, else it gets curdled. Heat oil in a small pan, add mustard seeds, methi seeds, jeera and byadagi chilli.
  • Finally, add curry leaves and temper it. Pour it over the gravy and mix everything well.Serve this Moru curry recipe with easy Aloo fry.