Easy Moru Curry (Buttermilk Curry)

Ingredients

• 2 cups Plain curd (yogurt) (Use moderately sour curd; whisk until smooth)
• 2 cups Water (Equal volume to curd)
• 2 tablespoons Vegetable oil (Neutral oil; can use coconut oil for extra flavor)
• 0.5 teaspoon Mustard seeds
• 0.5 teaspoon Fenugreek seeds
• 2 Dry red chilies (Cut in half)
• 2 inch piece Fresh ginger (Sliced)
• 3 Garlic cloves (Chopped)
• 2 Green chilies (Halved)
• 9 Shallots (Sliced (8‑10))
• 2 sprigs Curry leaves
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Chili powder
• 2 teaspoons Salt (Adjust to curd sourness)

Instructions

1. Whisk curd and water

   Place 2 cups of curd in a bowl, add 2 cups of water and whisk (or blend) until completely smooth and no lumps remain.

   Time: PT5M

2. Heat oil

   Put the pan on medium heat, add 2 Tbsp oil and let it warm up.

   Time: PT2M

3. Temper spices

   Add ½ tsp mustard seeds. When they start spluttering, add ½ tsp fenugreek seeds, then the 2 halved dry red chilies. Stir for 5‑10 seconds.

   Time: PT1M

4. Add aromatics

   Add sliced ginger, chopped garlic, and halved green chilies. Sauté for about 10 seconds.

   Time: PT30S

5. Sauté shallots and curry leaves

   Add the sliced shallots and 2 sprigs curry leaves. Cook, stirring occasionally, until the shallots turn golden brown.

   Time: PT3M

6. Add powdered spices

   Sprinkle ½ tsp turmeric powder and ½ tsp chili powder. Stir for another 10 seconds.

   Time: PT10S

7. Incorporate curd mixture

   Pour the whisked curd‑water blend into the pan. Maintain medium flame and stir continuously for 1‑2 minutes. Do NOT let the mixture come to a hard boil.

   Time: PT2M

8. Season with salt

   Turn off the heat, add 2 tsp salt (adjust to sourness) and stir well.

   Time: PT1M

9. Finish and serve

   Serve the Moru Curry hot with rice or store in the refrigerator for 2‑3 days.

   Time: PT0M

Nutrition Facts

Calories

135

Protein

5 g

Carbohydrates

2.5 g

Fat

6.8 g

Fiber

1 g