Matta Rice, Mutta Peera Vechathu and Moru Curry

Ingredients

• 6 large Eggs (Bring to room temperature for better texture)
• 2 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 1 cup Shallots (Finely chopped, about 10-12 shallots)
• 4 pcs Green Chilies (Slit lengthwise, adjust to your spice preference)
• 1 inch Ginger (Finely minced)
• 1 sprig Curry Leaves (About 10-12 leaves)
• 0.5 tsp Turmeric Powder
• 1 cup Grated Coconut (Freshly grated is highly recommended)
• 0.75 tsp Salt (Adjust to taste)
• 0.5 tsp Black Pepper (Freshly ground for best flavor)

Instructions

1. 1

   Prepare the Coconut and Egg Mixtures

   • In a bowl, combine the grated coconut, half of the chopped shallots, green chilies, and turmeric powder. Using your fingertips, crush and mix them together for about a minute. This helps release the flavors. Alternatively, you can pulse this mixture 2-3 times in a food processor for a coarser texture. Set aside.
   • In a separate bowl, crack the eggs. Add the salt and freshly ground black pepper. Whisk lightly with a fork just until the yolks and whites are combined. Do not over-whisk.
2. 2

   Temper and Sauté Aromatics

   • Heat the coconut oil in a wide, non-stick pan or a traditional kadai over medium heat.
   • Once the oil is hot, add the mustard seeds and let them splutter completely, which should take about 30 seconds.
   • Add the curry leaves, minced ginger, and the remaining half of the chopped shallots. Sauté for 3-4 minutes until the shallots become soft and translucent.
3. 3

   Cook the Coconut Mixture

   • Add the prepared coconut-shallot mixture to the pan.
   • Stir-fry for 2-3 minutes on medium-low heat until the raw smell of the coconut disappears and it becomes fragrant. Be careful not to brown the coconut.

Ingredients

• 1.5 cup Curd (Slightly sour, full-fat)
• 0.75 cup Grated Coconut (Fresh or frozen)
• 3 pcs Green Chilli (Slit lengthwise, adjust to taste)
• 1 inch Ginger (Roughly chopped)
• 0.5 tsp Cumin Seeds
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (Adjust to taste)
• 1 cup Water (For thinning the yogurt)
• 2 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 2 pcs Dried Red Chilli (Broken in half)
• 0.25 tsp Fenugreek Seeds
• 10 pcs Curry Leaves (Fresh)
• 3 pcs Shallots (Thinly sliced)

Instructions

1. 1

   Prepare the coconut paste. In a small blender, combine the grated coconut, green chilies, chopped ginger, and cumin seeds. Add 3-4 tablespoons of water and grind to a very smooth, fine paste. Set aside.

2. 2

   Prepare the yogurt base. In a mixing bowl, add the curd, turmeric powder, and salt. Whisk thoroughly until it is completely smooth and free of lumps. Stir in 1 cup of water to achieve a thin, buttermilk-like consistency.

3. 3

   Cook the coconut paste. Transfer the ground coconut paste to a medium saucepan or a traditional 'manchatti' (earthen pot). Cook on low-medium heat for 2-3 minutes, stirring constantly, until the raw aroma of the coconut and spices disappears.

4. 4

   Combine and heat the curry. Reduce the heat to the absolute lowest setting. Pour the whisked yogurt mixture into the saucepan with the cooked paste. Stir continuously and gently heat for 3-4 minutes. The curry should become warm and start to steam, but it must NOT boil. Boiling will cause the yogurt to curdle. Once warm, remove from heat.

5. 5

   Prepare the tempering (tadka). In a small pan, heat the coconut oil over medium heat. Add the mustard seeds and wait for them to splutter completely. Add the fenugreek seeds and broken dried red chilies, and sauté for 20-30 seconds until fragrant. Add the sliced shallots and cook until they turn a light golden brown. Finally, add the curry leaves and let them crisp up for a few seconds.

6. 6

   Finish and serve. Immediately pour the hot tempering over the prepared moru curry. Mix gently. Let it rest for 5 minutes for the flavors to meld. Serve warm with steamed rice.