By Devi Poojari
August 21, 2023
Image Credit: Archana's Kitchen
A tempered yoghurt-based curry made with spices, the moru curry is part of the Onam sadya and perfect for when you’ve run out of vegetables to cook with.
1 cup sour yoghurt 1 cup water 6 shallots, sliced 1 tablespoon coconut oil 6-7 curry leaves ¼ teaspoon fenugreek seeds 2 green chillies, slit lengthwise 2 dry red chillies, broken 1 teaspoon mustard seeds ½ teaspoon turmeric powder Salt, to taste
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Whisk together the yoghurt, salt and turmeric powder in a bowl and add the water to combine.
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Heat then coconut oil in a pan and temper the fenugreek seeds, mustard seeds and curry leaves.
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Add the sliced shallots and saute for a couple of minutes, before adding the green and red chillies.
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Pour the diluted yoghurt mixture into the tempering and simmer everything on a low heat for 4 minutes. Serve warm with rice.
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