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A light and tangy yogurt-based curry from Kerala, delicately spiced with a coconut-cumin paste. This comforting South Indian classic is quick to make and pairs perfectly with steamed rice.
For 4 servings
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.
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.
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.
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.
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.
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.
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A light and tangy yogurt-based curry from Kerala, delicately spiced with a coconut-cumin paste. This comforting South Indian classic is quick to make and pairs perfectly with steamed rice.
This kerala recipe takes 20 minutes to prepare and yields 4 servings. At 203.27 calories per serving with 4.88g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Add cooked vegetables like ash gourd (kumbalanga), winter melon, taro root (chembu), or pumpkin to the curry before adding the yogurt. This makes it a more substantial dish.
For a quicker, no-grind version, skip the coconut paste. Whisk turmeric powder, chili powder, and salt with the yogurt and heat gently. Prepare the tempering as usual. This is a simpler but equally delicious variant.
Add 2-3 cloves of garlic along with the ginger while grinding the coconut paste for a pungent and aromatic twist.
The primary ingredient, yogurt (curd), is a natural probiotic that introduces beneficial bacteria to the gut, aiding digestion and improving overall gut health.
Yogurt-based dishes like Moru Curry are known for their cooling properties, making them an excellent choice for meals in hot weather to help regulate body temperature.
Spices like turmeric (containing curcumin) and ginger are powerful natural anti-inflammatory agents that can help reduce inflammation in the body.
The use of coconut and coconut oil provides medium-chain triglycerides (MCTs), a type of healthy fat that is easily digested and serves as a quick source of energy.
One serving of Moru Curry (approximately 1 cup or 190g) contains an estimated 215-230 calories, primarily from the coconut, yogurt, and coconut oil.
Yes, Moru Curry is considered healthy. It's a light, probiotic-rich dish due to the yogurt, which aids digestion. The spices like turmeric and ginger have anti-inflammatory properties, and the use of coconut provides healthy fats.
To prevent curdling, always add the whisked yogurt on the lowest possible heat. Stir constantly and heat it only until it's warm and steamy. Never let it come to a boil. Whisking the yogurt well with water beforehand also helps.
Yes, the version without coconut is called 'Moru Kachiyathu'. You can simply heat the spiced yogurt mixture and add the tempering. It will be thinner but still very flavorful.
You can store leftover Moru Curry in an airtight container in the refrigerator for up to 2 days. The flavor often deepens overnight. Reheat gently on low heat, without boiling.
You can, but you will need to thin it with more water to get the right consistency. Greek yogurt is also less tangy, so the final taste might be milder than the traditional version.