Yogurt Curry | Moru curry
Yogurt curry, Moru curry with ash gourd is a typical Kerala style quick curry to have with rice, made in most homes on a daily basis.
Servings 4
Calories
Ingredients
- 250 gms Ash gourd
- 1/2 cup Grated coconut
- 1 cup Yogurt
- 1/2 tsp Turmeric powder
- 1/4 tsp Chili powder
- 1 tsp Cumin seeds
- 1/2 tsp Fenugreek seeds roasted
- 2 Green chili
Seasoning
- 1 tsp Mustard seeds
- 2 Red chili
- 2 sprigs Curry leaves
- 1 pinch Fenugreek seeds
- 2-3 tsp Coconut oil
Instructions
- Remove the thick green peel and the seeds in the core of the ash gourd. Then cut it into 1 inch cubes.
- Grind the grated coconut, yogurt and cumin seeds to a coarse consistency.
- Cook the ash gourd pieces with slit green chilies turmeric powder, chiili powder, salt adding half cup water. Cook only until the pieces turn translucent. Reduce heat add the ground coconut mixture. Stir gently until combined.
- Allow this mixture to warm up and you see the first bubble switch off heat and remove the pan from the stove.(This prevents over boiling and splitting of yogurt)
- Heat coconut oil in a small pan. Add mustard seeds, when it splutters add the fenugreek seeds allow it to slightly brown up then add the red chilies cut into pieces. Add curry leaves too. Allow it to crisp up. Pour the entire thing on to the curry. Cover and keep aside. Stir the curry once just before serving.
Notes
- Cook the ash gourd only until translucent else it will turn into a pulp quickly and disappear into the curry
- Do not let the curry boil when you see the first bubble switch off heat and remove the pan from the stove. Too much heat will split the coconut and yogurt mixture. The water will start separating and form another layer.