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Moru curry recipe

               MORU CURRY / VELLARIKKA PULISSERY/ CURD WITH CUCUMBER

INGREDIENTS

  • Sambar cucumber peeled and diced –  2 cups
  • Little sour or fresh thick curd – 1 1/2 cup
  • Freshly grated coconut – ½ cup
  • Green chillies – 2 or 3 or as per taste
  • Cumin seeds – 1/2 tsp
  • Turmeric pwdr – ¼ tsp
  • Salt as per taste

PREPARATION

  1. Peel and discard the seeds of the cucumber and dice it. Pressure cook it with little salt till soft and translucent .
  2. Grind coconut + cumin seeds + ¼ tsp turmeric + green chillies by adding little water to a fine paste.
  3. Whisk or blend the curd well and keep aside.

METHOD

Add the coconut paste + 1/4 cup water to the cooked cucumber and cook for 3- 4minutes on medium flame .

Off the flame and add the whisked curd + salt as needed and mix well.

INGREDIENTS FOR TEMPERING

  • Oil – 2 tsp
  • Mustard seeds – 1/2 tsp + urad dal – 1/2 tsp
  • Fenugreek seeds – a pinch
  • Curry leaves – few
  • Red chilli –

METHOD

Heat oil in a small pan, add the mustard seeds and allow it to crackle.

Add curry leaves and red chilly.

Add the fenugreek seeds and fry for few seconds [it should not burn]

Off the flame immediately.

Add the curd curry and mix well.

NOTES

Don’t allow the curry to boil or it will curdle.

Little sour curd is preferred.

You can omit turmeric and make a white curry.

While grinding coconut you can add 2 shallots.

For tempering use coconut oil for more flavour.

If you don’t  have sambar cucumber you can use white pumpkin or regular cucumber.

Never over fry the fenugreek seeds or it gives bitter taste.

sambar cucumber

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