Takka Kadi - Moru Curry Recipe

Cooking Directions

• STEP 1.In a bowl, whisk together yogurt, grated coconut, turmeric powder, and salt.
• STEP 2.Heat oil in a pan and add mustard seeds. Once they start to splutter, add dried red chilies and curry leaves.
• STEP 3.Pour the yogurt mixture into the pan and cook on low heat for about 5-7 minutes, stirring continuously.
• STEP 4.Remove from heat and serve hot with rice or as a side dish.

Cooking Tips

• Make sure to whisk the yogurt well to avoid any lumps.
• Adjust the amount of red chilies according to your spice preference.
• You can add a pinch of asafoetida (hing) for additional flavor.

Storage and Serving

• Takka Kadi can be stored in the refrigerator for up to 2 days.
• Reheat before serving and adjust the consistency with a little water if needed.
• Serve the curry hot with steamed rice or as a side dish with any South Indian meal.