Moru Curry (Buttermilk Curry) (മോരു കറി)
Category: curry — buttermilk curry
Course: side dish | Diet: vegetarian
Meal roles: lunch
sadya

A light, soothing buttermilk gravy finished with coconut and a subtle tempering; served with rice to cool the meal.

Spice level: 1
Prep time: 10 minutes | Cook time: 15 minutes

Ingredients (per person):
name: Buttermilk (from fresh curd)
qty: 150
unit: g
name: Fresh coconut (paste)
qty: 30
unit: g
name: Ginger and green chilli, pounded
qty: 3
unit: g
name: Turmeric
qty: 0.5
unit: g
name: Mustard seeds
qty: 1
unit: g
name: Fenugreek seeds
qty: 0.5
unit: g
name: Curry leaves
qty: 3
unit: num
name: Coconut oil
qty: 6
unit: g
name: Salt
qty: 1
unit: g
name: Cooked rice-grinder thickener
qty: 5
unit: g

Steps:
Mix buttermilk with a coconut, ginger and green chilli paste and turmeric; season with salt.
Add a spoon of thickener to prevent the curd from splitting.
Warm on a low flame, stirring; never allow it to boil.
Finish with mustard and fenugreek tempering and curry leaves.
Serve with plain rice to cool a spicy meal.

Tags: sadya
yogurt
mild