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Moru Kachiyathu/Kachimoru – Moru Curry is one of the popular side dishes of Kerala.This is prepared by adding ground coconut ,seasoning of butter milk with shallots,green chilly etc.. Are you ready to taste an authentic Moru curry? If yes, kindly follow this recipe.This recipe is my home town style.

Ingradients

Buttermilk/ Whisked Youghurt- 500 ml
Coconutt Scrapped – ¼ cup
Shallots – 6 ,finely chopped
Ginger- a small piece, finely chopped
Garlic – 8 pods,finely chopped
Green Chilly – 2 ,finely chopped
Mustard seeds – ½ teaspoon
Fenugreek seeds – ¼ teaspoon
Dry red chilles – 4 Nos
Cumin Seeds – a pinch
Curry leaves – 2 sprig
Kashmeeri chilly powder- ½ teaspoon
Turmeric powder- ½ teaspoon
Asafoetida powder- a pinch
Salt – to taste
Curry leaves- 2 Sprig
Coconut oil – 1.5 tablespoon

Preperation

In a large bowl ,add butter milk, 1 sprig curry leaves , enough salt and mix well.

Grind grated coconut ,cumin seeds, 2 shallots and 2 garlic a to a smooth paste.

Heat oil in a pan ,splutter mustard seeds,fenugreek seeds,dry red chillies and curry leaves.

Add finely chopped ginger,garlic ,shallots .green chilly and fry till shallots turns lightly brown in color.

Reduce the flame to simmer mode. Add in chilly powder ,turmeric powder, asafoetida powder and saute for one minute.
Add the ground coconut paste and stir 3-4 times .

Add buttermilk and mix well adding required salt .Stir continuously until the steam starts coming out.

.Don’t allow the buttermilk to boil otherwise it will curdle.
Switch off the flame and remove from the stove.
Serve with rice.

Tips

When you add asfoetida and fenugreek, add correct measurement which is mentioned in the ingredients .

Do not let the Curry to boil otherwise t will curdle.

Try to remove the curry from the stove soon after cooking.

Deepu Joseph
Deepu Joseph
A User Experience Professional (UX), seasoned Internet Entrepreneur and a professional blogger

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