Moru Curry. Something that you can always find for lunch at my parent’s place.
When I was a child, I always looked forward to reaching home after school to savor the “moru”.
It has always had an important place on the dining table of most “Keral-ites”, and always will.
Ingredients:
Buttermilk (Laban) – 1 litre
Ginger-Garlic Paste – 0.5 tsp
Turmeric powder – 1 tsp
Green chillies – 3
Salt – as per taste
Jeera powder – 0.5 tsp
Oil – 2 tbsp
Mustard seeds – 0.5 tsp
Curry leaves – 6-8
Step 1: In a pan, heat some oil. Drop the mustard seeds and curry leaves and watch them splutter for a minute or two.
Step 2: Blend the buttermilk along with the ginger-garlic paste, chopped green chillies, turmeric, salt and jeera. Pour this mixture into the pan and keep stirring on low flame for about 5 minutes, until it’s done.
Note:
- Stir continuously to prevent curdling.
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