An accidental discovery. When ever our non-mallu friends visited us, I tried not to make the typical south Indian curries thinking that they wouldn’t like it. The same routine followed until one fine day I had made this curry and asked if they wanted to try it. They did and o boy! ever since moru curry has been on demand for pot lucks and other occasions.
- 1/4 cup 4 tablespoons fresh or frozen grated coconut
- 1 teaspoon cumin jeera
- 1 slit green chilly
- 1 cup 8oz (250ml) yogurt + 1/2 cup (4oz)(125ml) water (if using thick yogurt)
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt or to taste
- 1/2 tablespoon oil
- For TEMPERING TADKA:
- 1 1/2 tablespoon oil
- 1 teaspoon mustard
- 4 dried red chilies
- 10 curry leaves
- 1/2 teaspoon grated or very finely sliced ginger
- 1/2 teaspoon garlic finely sliced
- 1/2 teaspoon chili powder or paprika
METHOD 1: Whisk together yogurt + water + salt very well until no lumps remain. Taste and adjust the salt if necessary. Keep aside.
Grind the coconut and cumin into a coarse paste by adding 2 tablespoon water.
Heat 1/2 tablespoon oil in a pan on medium and add the coconut mixture + slit green chilly and fry till it gets cooked. Sprinkle water if the mixture gets too dry. Add turmeric and sauté well.
Now turn the heat to low and add yogurt stirring it well. Take it out of heat as soon as the curry is slightly warm to touch. Transfer into a serving bowl. (Do not let it simmer or boil)
FOR TEMPERING: Heat 1 1/2 tablespoon of oil on medium in another pan. Add mustard seeds. Once it crackles, add ginger + red chilies + curry leaves. Let it cook for a minute then take this pan off the stove and add red chilly powder. Mix well with a spoon and pour it over the yogurt.
METHOD II: (EASY and less time consuming) Whisk together yogurt + water + salt very well until no lumps remain. Taste and adjust the salt if necessary. Keep aside.
Heat 1 1/2 tablespoon of oil on medium in another pan. Add mustard seeds, once it crackles, add ginger + garlic + slit green chili + red chilies + curry leaves. After the ginger and garlic cooks, turn off the heat to low, add turmeric powder + red chilly powder and then immediately add the yogurt mixture. Keep stirring and take it off the stove the moment the curry is slightly warm to touch. (Do not let it simmer or boil).
The most important trick is not to let the curry boil or simmer or else yogurt will curdle.
Ground coconut definitely enhances the taste and gives the curry a little thicker consistency.
The tempering on the top makes it more appealing especially when you have guests over.
This curry is supposed to be a little sour. If using low fat or other yogurt dilute as necessary, the liquid shouldn't be too watery or thick.
Ideal to be served with rice.