Kerala Moru Curry Recipe

• 3 cups Yogurt (finely whipped)
• 1 Red Tomato big (finely sliced)
• 1/2 tsp Mustard Seeds
• 2/4 tsp Fenugreek Powder (Uluva)
• 1/2 tsp Cumin Powder (Jeera )
• 3 pinch Turmeric Powder
• 2 large Dried Red Chilies
• 3 Green Chilies (slit in the middle)
• 1 strand of Curry Leaves
• 2 tbsp Oil
• 1½ cups Water
• Salt to taste

• At high flame place a pan and heat it then add the mustard seeds to splutter.
• Immediately lower the flame once the seeds get roasted.
• Pour oil then add curry leaves, red chilies, green chilies, salt, turmeric, cumin and fenugreek powder and tomatoes one at a time while keep stirring the items continuously.
• Higher the flame at medium mode and allow the tomatoes to become tender.
• Add the yogurt and stir it then pour the water.
• Lower the heat and seal the pan then simmer it for 3 minutes without allowing it to boil.
• Open the lid to stir it and put it aside for serving.