Moru Curry is a very easy to prepare yet delicious gravy.It is served for lunch with rice.Usually grated coconut is ground to a fine smooth paste with greenchillies, cumin seeds, garlic, ginger(optional) and added to the moru curry.However, I don’t like the taste of coconut in this dish and so I don’t add the coconut paste.Never add too much water;this will surely spoil the taste of the dish.
Ashguord chopped – 2 cups
Greenchilly – 2 slit
Garlic chopped – 1 clove
Red chilly powder – ¼ tsp
Turmeric powder – ½ tsp + ¾ tsp
Thick curd at room temperature– 3 cups of 170g each
Powdered fenugreek – ½ tsp
Cumin powder – a pinch
Sugar – ½ tsp / as needed
Mustard seeds – ¾ tsp
Dry red chilly – 2 split
Curry leaves – 1 sprig
Shallots – 1/4 c, thinly sliced
Garlic cloves – 3 big, cut into long and thin slices
Cook the ashguord pieces with red chilly powder, turmeric powder,slit greenchillies, chopped garlic,3/4 tsp salt adding 1 cup water.Let boil.Lower heat and cover cook for 15 minutes. Remove from heat.(The cooked ashguord will have some water left behind.When u add the well beaten curd to this you will get thick buttermilk).
Beat the curd in your mixer adding salt as needed and turmeric powder.
Add the well beaten curd to the cooked ashguord and bring it to heat again. Keep stirring on low heat till the gravy is heated through ( remove from heat when u see steam coming out of your ladle). Remove from heat immediately, otherwise it will curdle.
Add uluva and cumin powders when the gravy is still hot. Add sugar as needed to balance the flavours.
Season with mustard seeds, shallots, garlic, dry red chillies and curry leaves. Make sure that the shallots and garlic turn brown but do not burn them.