Step-wise picture recipe to make easy and simple seasoned buttermilk – Moru Curry, a kerala style gravy perfect accompaniment for hot rice.
So summer is officially here and I am sharing one of the magical recipes using one of the magical summer ingredients – buttermilk. Yogurt and buttermilk have a lot of good medicinal properties, while I am not going to bore you with all the details, here is what you need to know – to escape this hot hot summer, keep yourself hydrated enough. Natural cool drinks are always better than store-bought, straight off the carton kind of stuff. Buttermilk especially comes in handy for quenching thirst – you can even make a spicy tempered buttermilk (Neer Mor) if you don’t like plain butter milk. Today’s recipe of Moru Curry is a perfect accompaniment to rice.
When you are pressed for time and yet would like to have a nice delicious side dish – I would urge you to make this Kerala Style Moru Curry – this is nothing but tempered spicy buttermilk and that’s what Moru Kayichiyathu literally means. I tasted this first at my friend’s house and has been hooked on to it, just like this Beetroot Pachadi.
This simple Moru Curry is spiced with my most favorite ingredients – Ginger, Garlic and Green Chillies. I also love how the shallots add a tinge of sweetness to the otherwise spicy buttermilk curry. Most importantly, use good quality coconut oil and that’s what makes this truly stand out. From start to end, this takes literally 15 mins and the house smells divine too. On days I would like to indulge myself, I just pour myself a bowl of this and sip it leisurely – makes for a great soup too! This summer, make loads of Moru Curry and relish it with hot rice 🙂
How to make Moru Curry | Kerala Style Moru Kachiyathu –
Detailed step-wise picture recipe of making Moru Curry | Kerala Style Moru Kachiyathu –
1. In a pan, heat coconut oil and temper mustard seeds, cumin seeds, dried red chillies, fenugreek seeds – let them splutter.
2. Add curry leaves along with finely chopped ginger, garlic, slit green chillies and fry for a minute.
3. Next add finely chopped onions/shallots and fry until translucent.
4. Add turmeric powder and cook for a minute. Switch off the heat.
5. Now add whisked in buttermilk and mix well – make sure the buttermilk is not curdled.
6. Add salt and heat it up on low flame for 3-4 mins only. Remove from heat.
7. Serve with hot rice!
- I usually use fresh buttermilk but for those who like tangy stuff – use sour buttermilk.
- It is important to make sure the pan is not very hot when adding buttermilk, it can curdle right away. Also, no more boiling on high heat once the buttermilk is added.
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