Moru Curry

🔥 Prep

• Whisk the 300 g sour curd with 150 ml water, 1 tsp salt, and 0.25 tsp turmeric powder until smooth and lump-free; set aside.
• Thinly slice the 5 pcs shallots, mince the 1 tsp ginger and 3 cloves garlic, and slit the 2 pcs green chillies lengthwise.
• Measure out 1 tsp mustard seeds, 0.25 tsp fenugreek seeds, 2 tsp coconut oil, and count 10 pcs curry leaves.

🔥 Cook

• 1. Heat 2 tsp coconut oil in a heavy-bottomed saucepan over medium heat until shimmering.
• 2. Add 1 tsp mustard seeds and 0.25 tsp fenugreek seeds; let them splutter for 30 seconds.
• 3. Add the 10 pcs curry leaves and the slit green chillies; sauté for 15 seconds until aromatic.
• 4. Add the sliced shallots and a pinch of salt; cook for 3–4 minutes until golden brown and caramelized.
• 5. Stir in the minced ginger and garlic; cook for 1 minute until the raw smell disappears.
• 6. Reduce heat to low; slowly pour in the whisked buttermilk mixture while stirring continuously.
• 7. Heat gently for 4–5 minutes until steam rises and the edges barely bubble — do not boil or the curd will split.
• 8. Turn off the heat immediately once warmed through; cover and let rest for 5 minutes for flavors to meld.

🔥 Serve

• Ladle the moru curry into individual bowls.
• Serve warm with steamed matta rice, thoran (stir-fried vegetables), and pappadam on the side.
• Drizzle with a few drops of fresh coconut oil just before eating for extra aroma.