Cucumber curd curry

                                                             CUCUMBER CURD CURRY / MORU CURRY 

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CUCUMBER CURD CURRY / MORU CURRY 

INGREDIENTS

  • Sambhar cucumber chopped – 1 ½ cup
  • Fresh curd – 1 cup
  • Freshly grated coconut – ¼ cup
  • Mustard seeds – ¼ tsp for grinding [ optional ]
  • Green chilli – 2 or as per taste
  • Oil – ½ tbsp
  • Mustard seeds + urad dal – 1 tsp
  • Curry leaves – few
  • Red chilli – 1 broken

PREPARATION

  1. Peel the cucumber, remove the seeds and chop it into small pieces. Cook the cucumber with salt till soft .Keep aside.
  2. Make a fine paste of coconut + green chilli + mustard seeds .
  3. Whisk the curd .[ don’t blend it ]
morru curry
CUCUMBER CURD CURRY / MORU CURRY 

METHOD

Mix the coconut paste and cooked cucumber  in a pan.

Add few tbsp of water and cook it on medium flame for 2 mins.[ the gravy has to be thick and not watery ]

Off the flame and allow it to cool.

Add the curd and mix well. [ If the mixture is hot ,the curd will curdle]

Adjust salt.

In another small pan ,heat oil and add mustard seeds + urad dal.

Let it splutter.

Add curry leaves + red chilli and fry for few seconds.

Add this tempering over the curd mixture and mix well.

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CUCUMBER CURD CURRY / MORU CURRY 

NOTES

  1. If you don’t have Southindian cucumber ,you can use regular cucmber or white pumpkin.
  2. While grinding you can also add ¼ tsp of jeera and ¼ tsp of fenugreek seeds [methi ] – kerala style .
  3. You can add turmeric while cooking the cucumber to get yellow gravy.
CUCUMBER CURD CURRY / MORU CURRY 

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