Moru (Buttermilk) Curry

Buttermilk can be used as a base for gravy curries, and Moru curry can be made with different vegetables or without. Usually, yam and plantain, carrot and drumstick, tomato and potato, tomato and okra, tomotao and onions are the combination of vegetables used by my mother. The ingredients tpo differ depending on the vegetables, for instance, for the yam and plantain version, pepper is used, for carrot and drumstick version, more methi is added, while for the tomato and okra version, more jeera is added.

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

Without coconut:

• 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