Moru Curry, or buttermilk curry, is a simple vegetarian dish to make during the weeknights and goes great with rice!
Moru is very popular in South India, therefore it’s hardly surprising that we’ve made a curry out of it. Very vegetarian and not as popular as sambar, this understated gravy is what I crave when my meals are heavily laden with spices and meat.
Moru Curry (Buttermilk Curry)
- 2 Tbsp Vegetable Oil
- ¼ Tsp Mustard Seeds
- ¼ Tsp Fennel Seed
- 1 Stalk Curry Leaves
- 4 - 5 Dried Chillies
- 1 Medium Onion, peeled, halved and thinly sliced
- 3 Cloves Garlic, peeled and minced
- 1 Tbsp Turmeric
- ¾ Cup Yoghurt
- 1 Cup Water
- To make this very simple curry, heat the oil with mustard and fennel seeds in a pan over medium heat. Once the mustard seeds start popping, add the curry leaves, dried chillies and sliced onion. Saute in the oil till the onions soften, about 3 to 4 mins.
- While the onions are cooking, mix the yoghurt and water together. Set aside.
- Then, add the minced garlic into the onion mixture and stir to mix. After 1 minute, add the powdered turmeric. Remove the pan from the heat and add the buttermilk that you had set aside earlier. Mix thoroughly to combine.
- Then, place this golden, sunny concoction over medium heat once again. Watch the pan carefully. The minute there’s a soft boil, switch off the stove and serve warm. If you let this curry boil, the yoghurt tends to split, which is not something you want.
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