I usually make the simple tomato onion version with the caramelized onions as seasoning, but all the other versions are seasoned the typical way with spluttered mustard seeds and curry leaves. Things you need to prepare the moru curry seen in the picture:
Buttermilk - 1 cup (low-fat skimmed milk used to make curd, and beaten in the mixer with a cup of water, remove cream)
Tomatoes - each sliced into 4 pieces - 3
Chopped onions - 1/2 cup + 1/4 cup (to season)
Ginger - peeled and pounded - 1tsp
Jeera (cumin) powder - 1/2 tsp
Methi (fenugreek) powder - 1/2 tsp
Turmeric powder - 1 tsp
Red chilly powder - 1/2 tsp
Green chilly - sliced - 1
Curry leaves - 1 strand
Grated coconut - 1/4 cup (optional)
Oil - 2 tsp
Salt - to taste
Method:
With coconut:
- Make a paste of coconut, jeera powder, turmeric powder, chilly powder, methi powder, and ginger
- Boil the tomatoes and onions in a pan until cooked
- Add the coconut paste first and keep stirring on low flame until the mixture begins to boil
- Boil the tomatoes, onions, ginger, and mix the powders well
- Add buttermilk and keep stirring on low flame for a few minutes
- Heat the oil in a pan and caramelize the onions
- Add curry leaves to the caramelized onions
- Season the curry
Serve with hot rice
7 comments:
Tasty moru kolumbu/curry. Thanks for the recipe.
you are welcome, Devi:-)
What a nice concept for your blog! Your Mom sounds like an impressive cook.
Thanks, Lisa. Yes, my mother is an exceptional cook:-)
curry with buttermilk is my all time fav.. Nice ricipe.
good blog
i really liked the moru curry with no coconut...have to try that...
Simply Great! -
I did first time today- This shows like i already expert in namma ooru moaru kolambu. Kudos to you and Your Mummy!
Mohamed Ziyath
zi_itech@yahoo.co.in
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