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Onam special- Buttermilk curry/moru curry/mor kuzhambu

Onam special - How to effortlessly make Buttermilk curry | Mor Curry

A comfort curry made using yoghurt/curd, coconut and mild spices to make a simple curry to accompany the boiled rice
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Servings: 4
Course: Brunch, Dinner, Lunch
Cuisine: Indian, Kerala, Tamil nadu
Ingredients Method Notes

Ingredients
  

  • Okra- 8 to 10 small
  • Curry leaves-12 to 15
  • Mustard seeds-1 1/2 tsp
  • Ginger- 1 1/2 tsp
  • Garlic-1 1/2 tsp
  • Fenugreek seeds-1/2 tsp
  • Onion-1/2
  • Dried chillies-3
  • Sour curd/yoghurt-100 ml
  • Oil/coconut oil-3 tsp
Ingredients for masala paste
  • coconut-3 tbsp
  • Turmeric powder-1/2 tsp
  • Cumin seeds-1 tsp
  • Green chilli-1

Method
 

For the paste
  1. Add ingredients to grind in a blender and paste adding little water.
For Buttermilk curry
  1. Whip the yoghurt in a blender with 1 cup of water.
  2. Heat oil in a pan.
  3. Add Mustard seeds and fry until it splutter.
  4. Add Onion and fry until it become golden brown.
  5. Now it is time to add chopped ginger. Fry for a few seconds.
  6. Add chopped garlic.
  7. Add chopped okra and fry until they shrink and the colour darkens.
  8. Add coconut paste and mix well.
  9. Add enough water, turmeric powder and cook the lady's finger.
  10. Cook covered for faster cooking.
  11. Add salt.
  12. Add yoghurt/curd and mix well.
  13. Cook the curry in low heat to avoid curdling of the curry. keep aside from heat when the curry is done.
For tempering
  1. Add oil in a pan.
  2. When the oil is hot enough add mustard seeds and fry until it splutters.
  3. Add curry leaves.
  4. Add dried chillies.
  5. When all the ingredients fried evenly pour on top of the curry and serve.
  6. Serve with rice.

Notes

  • Cook in a low heat after adding the curd/yoghurt to avoid the curdling of the curry.
  • Spluttered mustard will give nice aroma and taste to the curry. Be patient.