Moru curry / moru kuttan / curd curry

Moru or curd is a staple in any Tamil Brahmin house. And every state in India has some recipe which converts curd into a curry. My version is a combination of tam bram style and malayali cooking.

Here I have used fenugreek seeds and green chillies to be ground with coconut.

Other options for grinding with coconut:

1.Fried Fenugreek seeds and fried red chilli

2.Jeera and green chilli

This curry can be made without any vegetables too. 

When ripe mangoes are in season, we make mambazha kuttan.

Ash gourd / cooking cucumber - 1/4 kg, peeled, deseeded and cubed

Drumstick - 6 pieces of 2 inch length

Green mango - 1/2 , skin removed and cut into big bite size pieces

Green chilli - 2 slit and 2 for grinding

Salt

Turmeric powder - 1 tsp

Coconut - 5 tbsp

Fenugreek seeds - 1 tsp, dry roasted 

Curd - 1 cup

Coconut oil - 1 tbsp

Mustard seeds - 1 tsp

Curry leaf - 6

Red chilli - 2 broken

Small onion (opt)- 4 cut into thin rings

Fenugreek seeds - 1/2 tsp

Boil the gourd, drum stick and slit green chilli in water with salt and turmeric powder.

Once the gourd gets cooked, add the green mango pieces.

Grind the coconut with the roasted fenugreek seeds and 2 green chillies.

Once the mango gets cooked , add the ground paste and reduce flame.

Mix well and bring to a slow boil.

Break the curd and add to the curry. Mix well. 

Keep a close eye as the curry must not boil or the curd will split. When the sides start frothing, turn off flame.

Splutter the mustard in coconut oil. Add the fenugreek seed and red chillies.

If you are using the small onion, add this once the chilli turns deep red and fry till the onions crisp up. Add the curry leaf and pour over the moru kuttan!