MORU CURRY/ PULISHERRY/ SPICED YOGURT CURRY

Another Onam special dish. This is Kerala style spiced yogurt curry. It is a regularly prepared in Kerala households but finds its special place in Onasadya. I love this curry and can have it as soup. I love to have it with chicken curry too. There are many variations to it like adding fruits in it. However this is a simple standard recipe.

INGREDIENTS:

Yogurt/ Curd – 1 cup

Water – 1/2 cup

Ginger – 1/2 inch piece

Garlic – 2 cloves

Grated coconut – 1/2 cup

Turmeric powder – 1/2 tsp

Red Chilly powder – 1 tsp

Green Chilly – 2-3

Shallots – 2-3

Curry Leaves – 1 stem

Asafoetida Powder – 1/4 tsp

Mustard – 1/2 tsp

Oil – 1 tblspn

Salt to taste

INSTRUCTIONS:

1. In a blender take coconut, ginger, garlic and turmeric and blend. Add 2 tblspn water and blend to make a smooth paste.
2. In a pan take yogurt and water and whisk well so no thick lumps are there. It should be fluid and smooth consistency.
3. Add the coconut mixture in this and whisk well.
4. Add salt and place it on stove on low heat.
5. Replace the whisk with a ladle and keep stirring the curry.
6. Keep on stirring and at one point you will see steam appearing from the pan.
7. Switch off the lid and do not let it reach boiling point.
8. In a tadka pan, heat some oil.
9. Once oil is hot splutter mustard seeds.
10. Add chopped shallots and brown them.
11. When the shallots a lightly browned add curry leaves, asafoetida and chilly powder.
12. Remove from flame and pour this tadka over the yogurt curry and mix well.

TIPS:

1. Do not let the yogurt curry boil as it may split.
2. You can skip coconut if you have thick yogurt.
3. Adjust the consistency of the curry and add water accordingly.
4. I don’t like sour curd hence I used non-sour curd for this recipe.
5. You can replace ginger and garlic with their paste.

Serve.