Prep Time : 10 mins Thick Curd – 2 3/4 cup Water – 2 1/2 cup or as needed Salt needed For Grinding Grated coconut – 1 cup Turmeric powder/Manjal podi – 1/4 tsp Cumin powder/jeerakam – 1/4 tsp Fenugreek/Uluva – 1/4 tsp Shallots/Kunjulli – 2-3 Green Chillies – 2 For the Seasoning Coconut oil – 1 tbsp Mustard seeds/kadugu – 1 tsp Red Chillies – 2 Shallots/Kunjulli – 2-3 thinly sliced Curry leaves/Karivepala – a sprig
Method
Notes – Bring curd to room temperature before use. This moru curry can be stored in the refrigerator for 2 days. Warm it before use. Check out more Kerala Recipes
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