Easy Kerala Style Moru CurryVeg

1

In a bowl, whisk together 1 cup of curd, 1/4 tsp of turmeric powder, and 1 cup of water until the mixture is completely lump-free.

2

In a blender, combine 1/2 cup of fresh coconut (chopped), 2-3 green chilies (chopped), and 1 tsp of cumin seeds (untoasted). Add 4 tbsp of water and blend into a smooth paste.

3

Pour the curd mixture into a hot pan.

4

Add the prepared coconut paste to the curd.

5

Stir immediately to prevent the curd from splitting.

6

Add salt as per taste and allow it to boil on medium flame for at least a minute.

7

Heat 2 tbsp of coconut oil in a small pan.

8

Add 1/2 tsp of mustard seeds and 1/2 tsp of fenugreek seeds.

9

Once they splutter, add 1 tsp of chopped ginger, 1 tsp of chopped garlic, 10-12 curry leaves, 2 chopped dry red chilies, and 1/4 cup of sliced pearl onions.

10

Sauté until the onions are golden brown and pour this tempering over the boiling curry.

11

Give it a quick stir and remove from heat.