Tomato Moru curry – Kottayam style

  1. Cook 2 cups of finely chopped tomatoes with 3 to 4 slit greenchillies, 3/4 c of water & 3/4 tsp of salt . Bring to a boil & cover cook on low heat for 20  minutes. Open the lid & mash the cooked tomatoes really well to a paste. Cook till dry.
  2. Grind 3/4c of grated coconut+ 1 big garlic clove + 2 big shallots+ 1/2 tsp of cumin seeds + 1/2 tsp of turmeric powder to a very smooth paste adding little water. Add the paste to the tomatoes & cook for 3-4 minutes.
  3. Beat 2 cups of thick curd in the mixer adding enough salt& a pinch of sugar. Add this paste to the curry. The curd should be just heated through. Add 1/4 tsp of uluva powder & mix.
  4. For the tempering, heat 1 tbsp of oil in a pan and add 1/2 tsp of mustard seeds. Allow them to splutter. Add curryleaves, dry red chillies & shallots. Fry till the shallots turn brown. Pour this over the curry.
This entry was posted in Traditional Kerala dishes, Vegetarian gravy for lunch. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s