Monday, November 28, 2011

Yogurt curry ( Moru curry)

This is one lovely curry that I whip up sometimes when I run short of time or just for the love of it.
Yogurt is the basic ingredient and all else will be around your kitchen at all times......

This is a delightful combination of sour and spice and tastes truly good with rice and every other stuff you have on the lunch table.
1 Cup yogurt
salt as appropriate
1/2 tsp turmeric powder
1/8 tsp mustard seeds
1/8 tsp Cumin seeds
1/8 tsp fenugreek seeds
A pinch of hing ( asafoetida)
2 Red chilli dry
2 green chillies cut lengthwise
4-5 shallots sliced
2 pods of garlic sliced
1 sprig curry leaves
1 tablespoon coconut oil

Method :

  • Beat the yogurt to clear out lumps if any , add salt and water so as to bring to a flowing consistency. Set aside.
  • Heat oil in a wok, add mustard seeds,cumin,fenugreek,hing , red chilly and curry leaves. Stir well and add sliced shallots,garlic,green chilly and turmeric powder. Fry them all together for a minute and pour it over the yogurt. Mix well - adjust seasoning.

  • I link this post to The Kerala Kitchen hosted by Fajeeda.