Moru Curry (Spiced Buttermilk Curry - Kerala style)

 

          Moru Curry or Spiced Buttermilk curry is a simple Kerala style recipe that goes best with steamed rice, papad and some pickle. It also goes by the name of Moru Kachiyathu. This yummy dish is a part of a Sadya meal. Yoghurt is the main ingredient and it is ideal during summer for its cooling effect. 

          It is almost similar to a North Indian Lassi, but with some tempering. This is a very quick and an easy to make recipe where buttermilk is seasoned with few basic ingredients like onion, ginger, garlic, chilies and curry leaves. So do give it a try and enjoy this regional  delicacy. 

• 1 cup yoghurt, well beaten
• 1 tbsp. oil 
• 1 dry red chili
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• pinch of fenugreek seeds
• 1 onion, chopped
• 1 sprig curry leaves
• 1/2" ginger, chopped
• 2-3 garlic cloves, chopped
• 1-2 green chilies, slit
• salt to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. red chili powder (opt)
• 1 tsp. coriander leaves, chopped

         Heat oil in a pan and temper with the mustard seeds. After it stops spluttering, add the dry red chili, cumin seeds and fenugreek. Sauté for just a few seconds.

         Now add the onion, ginger, garlic, curry leaves and green chilies. Stir fry till translucent.  Add all the dry spices and give it a stir.

         Then immediately add the yoghurt and 1 cup water. You may add more or less water, depending on the consistency desired.

          Mix well and once the curry gets heated, switch off the flame. Do not let it come to a boil as it may split. 

         Garnish with coriander leaves and serve with steamed rice, papad, pickle and any side dish for a comfort meal. 

Guddu Ulli Karam (Egg Curry - Andhra style)

 

          Eggs are universally popular and everybody's favorite. It happens to be my favorite too. A variety of dishes can be prepared with eggs. It is a perfect comfort food. You can enjoy for breakfast, brunch, lunch, snack or dinner. The choice is yours. 

           So I would like to share a very easy and a quick Andhra style Egg Curry, which I tried for the first time and I simply enjoyed my meal. You can leave the eggs whole if you prefer. However, I like to halve them. Both spicy and tangy, this is an absolute delicacy. You can enjoy with steamed rice, any Indian flat bread, dosa or appam. So check out the step by step pictorial recipe to prepare this yummy flavorful dish. 

• 3 eggs, boiled
• 3 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/4 tsp. cumin seeds
• 1 sprig curry leaves
• 1 tsp. lime juice
• 1 tsp. coriander leaves, chopped

Grind - 

• 2 onions, roughly chopped
• 1 pod garlic
• 4-5 Kashmiri red chilies
• 1 tsp. cumin seeds
• 1" cinnamon stick
• 2 green cardamoms
• 4 cloves
• 1/4 tsp. peppercorns
• 1 tsp. tamarind paste
• 1/2 tsp. turmeric powder
• 1 tbsp. coriander powder
• salt to taste 

          Grind all the mentioned ingredients into a coarse paste and keep aside. Slice the eggs into half if you wish. 

          Heat oil in a pan and temper with mustard seeds, cumin seeds and curry leaves. Sauté for a few seconds. 

          Add the ground paste and stir fry on a medium flame till it is well cooked. Drop in the eggs and mix well so that it is well coated.

          Cover and cook for a minute each, on both sides. When done, add lime juice and garnish with coriander leaves. 

          Enjoy as a side dish with steamed rice, any Indian flat bread, dosa or appam. 

                         Grind all the mentioned ingredients into a coarse paste & keep aside.

  

                    Heat oil & temper with mustard seeds, cumin seeds & curry leaves. Sauté 

                    for a few seconds. 

                      Add the ground paste & stir fry on a medium flame till it is well cooked. 

                                  Drop in the eggs and mix well so that it is well coated.

                                  Cover and cook for a minute each, on both sides. 

                                When done, add lime juice & garnish with coriander leaves.

                    Enjoy as a side dish with steamed rice, any Indian flat bread, dosa or appam.