Monday, September 9, 2019

Moru Curry | Moru Kachiyathu | Pulissery | Onam Sadya Recipe

Mor Curry, a tasty and traditional curry made from butter milk and seasoned with indian spices. Mor Curry is also known as Mor Kachiyathu or Pulissery in Kerala, India. It's such a simple curry to make in no time, but you have to be careful otherwise it will be curdled easily. I had my share of experience in curdling the buttermilk in making this curry😜, so you're a beginner or first time trying to make this recipe, make sure to read the notes section also before trying.If you're looking for other curd/buttermilk based curry here they are 
Mathanga Pulissery
Pineapple Pulissery
And also for whole Onam Sadya recipe collection, check hereNow let's check out the recipe for Mor curry.


Moru Curry | Moru Kachiyathu | Pulissery

Preparation Time : 5 mins | Cooking Time : 10 minsServes :
Recipe Category: Curry | Recipe Cuisine: Indian
Ingredients
Curd - 1 cup
Water - 1/2 cup
Turmeric powder - 1/4 tsp
Salt -to taste
To Temper
Pearl Onion -2 
Ginger - 1/2 inch
Green chili - 1 
Coconut Oil - 2 tsp
Mustard & urad dal - 1/4 tsp
Fenugreek seed - 1/8 tsp
Red chili - 1 

Procedure
First take the curd in a bowl, add water and whisk into smooth buttermilk without any lumps.Cut the onion, ginger and green chili into small pieces. Heat the pan with coconut oil, add the ingredients listed under ""To Temper" and saute it in low flame.Once the onions became slightly brown, keep the flame in low and add the curd mixture and turmeric powder.Next add the salt and mix it a good mix. Keep the flame in medium and let it warm it up & switch off the flame.No need to bring to boil.Tasty & simple Moru Curry is ready. Serve it with rice and your favorite accompaniment. We had with cherupayar thoran, inji puli and parippu curry.
Notes:
  • Sour curd tastes good for this curry.
  • Instead of curd, you can use butter milk without adding any additional water. 
  • Make sure that the curd is at room temperature and tempering at low flame when you pour the butter milk into the seasoning.Otherwise the curd would be curdled.
  • Don't bring into boil, switch off the flame when you see the steam coming from the curd. If you're using induction stove top, immediately remove from the stove top, because the residual heat from the induction top make it curdle.


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