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Moru curry with Pineapple and Cucumber
Published On: 12 Mar 2006
tamil: Anasi Pazham / Parangi Thalai
malayalam: Kaitha Chakka
telugu: Anasa Pandu / Parangi Thalai
Konkani: Anas / Aambo
Oriya: Supuri Anasianas / Sapuri
Tulu: Parengi Pelakai
for more details, click the name of the ingredient
hindi: Khira / Kheera / Kakdi
Bengali: Sasha / Sausha
English: Turmeric Powder
kannada: Arashina / Harasina Pudi
hindi: Haldi / Hardhar
Gujarati: Hardhar / Haldi
Marathi: Halad / Halede
Oriya: Haladi Gunda
Punjabi: Haldar / Haldi
telugu: Nirulli / Ullipayalu / Yerra Gaddalu
kannada: Ulligadde / Erulli / Neeruli
hindi: Pyaz / Dungri / Kanda
Bengali: Pyajj / Piyaz
Gujarati: Dungri / Kanda
Konkani: Sawalo / Piyavu
English: Black Gram
telugu: Minu Mulu / Manipa / Uddulu
hindi: Subat Urd / Urid
Bengali: Mashkolair Dal / Kaalo Dal / Mash / Kalai
Gujarati: Aalad / Udad
Konkani: Oodeedu / Urdachi / Udid
Marathi: Uddachi / Udid
Oriya: Biri (Gota) / Muga Dali
Punjabi: Mah-Di / Mash
English: Mustard Seeds
kannada: Sasuve / Karisasive
hindi: Rai / Banarasi Rai / Sarson
Bengali: Sarsay / Shorshe / Rai
Oriya: Sorisa / Sarosha
Punjabi: Rai / Banarasi Rai / Kalee Sarson
Kashmiri: Aasur / Sorisa
Urudu: Rai, Banarasi Rai, Kalee Sarson
Slice the pineapple and cucumber to small pieces.
Grind together turmeric, cumin and coconut powder with little water into a very thin paste.
Heat oil in a pan or a kadai.
Splutter mustard seeds.
Add black gram and allow it to turn brown.
:- Do not allow it to turn black.
Add onions and saute, till they turn brown.
Add pineapple slices and a pinch of salt and stir for 3 - 5 mins.
Add cucumber, chillies and salt.
Add the coconut-turmeric-cumin mix and mix well.
Cover the pan and cook, until the cucumber is done.
Turn off the heat and wait for 3 mins.
Add curd and mix well.
:- Check the level of salt and add, if necessary.
:- You can also use other vegetables instead of cucumber, for e.g. papaya along with pineapple.
:- Curd is better than butter milk. You can use both to make this curry. However, if you use butter milk, it will be more watery and sour.
Hey, I tried this and its really good...Thanks for the recipe..!!!
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
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