Moru Curry – Traditional

Place the yoghurt or buttermilk, turmeric powder, cumin powder or crushed cumin seeds and salt in a mixer blender. Run it once or twice until everything is mixed well.

Heat coconut oil in a pan.

Splutter mustard seeds followed by fenugreek seeds and dry red chilies.

Add curry leaves and sautT.

Lower the flame to the minimum and add the buttermilk mixture.

Stir wella. Do not allow it to boila...Just heat it through.

When done, remove from flame and transfer it to a serving bowl.

Garnish with curry leaves.

So, as you can see, it is that simple to make So, if you are not well or you are getting late for work and want to make instant lunch you could definitely do with this simple recipe or you can even make this if you just feel like having something simple like moru curry for lunch:) don't think you would go for thata But I suppose we have to keep on searching for such instant recipes to keep up with today's fast moving life. Time is changing friends and so are we 🙂

So, do enjoy this simple moru currya Happy cooking!!!!!

:- You can also add chilly powder or green chilies to make it hot…. But I don’t usually add chilies as it doesn’t suit my little one’s taste buds... 🙂 You can also add sliced small onions and sauté it while seasoning along with a couple of garlic pods… As said before, these are just variations based on ones’ tastes and preferences.