Who needs the recipe of moor curry, this is one of the first things that anyone learns when they are new to cooking. I love this moor curry with a nice thoren, meen curry or chicken curry and some mezhukkuvaratty. I like it thick and not the super runny consistency .
Ingredients
Oil 3-4 tablespoon
Mustard Seeds - 1 teaspoon
Jeeragam - 1/2 teaspoon
Ginger - sliced ( 1 table spoon)
Garlic sliced - ( 1 tablespoon)
Curry leaves a nice fresh sprig
Dry Red Chillies 3-4
Fenugreek seeds 1 teaspoon
Asafetida - a pinch and a little more
Shallots 2-3
Green Chillies - (optional 2 slit)
Tumeric - 1/2 teaspoon
Salt
Curd -1 Cup ( Beat well with a little water in the blender)
Heat Oil, add mustard seeds and let it splutter.
Saute everything except the curd ( of course) well in oil. And when it has cooled add it on top of the beaten morr. While beating the morr add the needed salt. Let the moor cook then on medium flame and keep stirring . When you see the steam coming up slowly. You can switch off. Keep stirring for a couple more minutes even after switching off or it may curdle.
Ingredients
Oil 3-4 tablespoon
Mustard Seeds - 1 teaspoon
Jeeragam - 1/2 teaspoon
Ginger - sliced ( 1 table spoon)
Garlic sliced - ( 1 tablespoon)
Curry leaves a nice fresh sprig
Dry Red Chillies 3-4
Fenugreek seeds 1 teaspoon
Asafetida - a pinch and a little more
Shallots 2-3
Green Chillies - (optional 2 slit)
Tumeric - 1/2 teaspoon
Salt
Curd -1 Cup ( Beat well with a little water in the blender)
Heat Oil, add mustard seeds and let it splutter.
Saute everything except the curd ( of course) well in oil. And when it has cooled add it on top of the beaten morr. While beating the morr add the needed salt. Let the moor cook then on medium flame and keep stirring . When you see the steam coming up slowly. You can switch off. Keep stirring for a couple more minutes even after switching off or it may curdle.
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