Moru Curry Restaurant Style
Moru curry with tomato
Ingredients
- 2 nos Tomato cut into 4 pieces, ripe
- 2 nos Green chillies split
- Salt As reqd
- 1 glass Curd
- Fenugreek powder a pinch, Uluva powder
- Fenugreek For seasoning, Uluva
- Water As reqd
For seasoning:
- 2 tsp Oil
- 1 tsp Mustard seeds
- 2 nos Dry red chillies kolla mulaku
- 1 sprig Curry leaves
Instructions
- Take a vessel and put tomato pieces, chilly, water and salt. Cook in low fire until tomatoes are cooked well.
- Grind coconut, cumin seeds and turmeric to a fine paste. Add uluva powder to the ground coconut mixture and pour into the cooked tomato curry.
- Beat the curd to a thick consistency without adding too much water and add to the curry.
- Heat the curry in very low fire and remove from fire before boiling starts. Do not overheat the curry.
- Heat a pan and pour oil. Splutter mustard seeds and when it crackles put kolla mulaku and curry leaves. Turn off the heat.
- Pour this seasoning into the curry and close lid quickly.
- Serve the curry after it has cooled down.
- Tips: 1)You can also use uluva for seasoning .
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