Name: Moru curry (With Veggies ) recipe by Priyanka Bapardekar at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3
Ingredients: Madrasi kakdi/ cucumber small piece; Pumpkin (yellow) small piece; Cumin seeds 1 tsp; Ginger grated 1/2 tsp; Green chillies 3 chopped; Turmeric 1/4 tsp; Salt for taste; Curd 2 cups; Water 1 cup; For tempering :-; Garlic 4 pods crushed; Mustard seeds 1/2 tsp; Dried red chillies 3 nos.; Fresh curry leaves few; Asafoetida (hing) a pinch; Coconut oil 2 tsp; Fenugreek seeds 10 nos.

ABOUT Moru curry (With Veggies ) RECIPE

Moru curry ( buttermilk curry ) is a traditional Kerala curry and it is very tasty. This curry is one of my favorites and it can be prepared with veggies ( veggies, which gets cook quickly ) like cucumber, raw plantains or ash gourd or even it can be prepared without any veggies too. I have added yellow pumpkin here to make it more flavorful and also to give a colorful look. This simple curry can be prepared in two ways – with grated coconut (known as puliserry) and without coconut. I am sharing here without coconut version. Do give it a try, I am sure, you will love it !

Ingredients Serving: 3

Madrasi kakdi/ cucumber small piece
Pumpkin (yellow) small piece
Cumin seeds 1 tsp
Ginger grated 1/2 tsp
Green chillies 3 chopped
Turmeric 1/4 tsp
Salt for taste
Curd 2 cups
Water 1 cup
For tempering :-
Garlic 4 pods crushed
Mustard seeds 1/2 tsp
Dried red chillies 3 nos.
Fresh curry leaves few
Asafoetida (hing) a pinch
Coconut oil 2 tsp
Fenugreek seeds 10 nos.

Instructions

Take Madrasi kakdi/ cucumber.
Peel off the skin and chop into medium sized cubes (1 cup cubes )
Peel off the skin of pumpkin and make cubes ( 1/2 cup cubes ).
Heat 1 tbsp oil in a vessel add cumin seeds. When splutters, add grated ginger with green chillies.
Fry for a minute, add turmeric and salt. Stir well, add cucumber and pumpkin cubes with little water.
Cover with a lid and cook on a medium flame.
Meanwhile blend/ churn well 2 cups of curd along with 1 cup water and make buttermilk.
When veggies gets cooks and becomes soft , add buttermilk.. Make gas on simmer.
Stir lightly and continuously curry on simmer. Do not allow curry to boil, otherwise it will curdle. Taste for salt and add more if required. Keep on stirring for few minutes. Turn off the heat.
In a small voke add 2 tsp coconut oil. Add crushed garlic and fry. Add Mustard seeds, when it splutters, add fenugreek seeds, stir quickly and add curry leaves followed by red chillies and hing.
Pour this tadka on the curry. Stir well and cover with lid to absorb the tadka flavors well in curry.
Our moru curry is ready. Serve with steamed rice.

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